One, ten, one hundred, one thousand panettone. In reality there are “only” eighteen those chosen for the new edition of the television format Panettone artistsbut they are enough to understand how broad the universe of the Christmas leavened cake par excellence can be, the dessert that cannot be missing from the festive table of all Italian homes.
Some of the gods tell us about it in all its facets best pastry chefs in Italywho will be accompanied in this television adventure (produced by Food Media Factory And Level 33 and on the air from Monday 18 to Wednesday 20 December, at 7pm, on first TV, on Sky and streaming on NOW) from Chiara Maci, writer and television presenter. Next to her Sal De RisoPresident of AMPI (Academy of Italian Pastry Chefs) and winner of the last edition of Panettone artists, who will talk about his “panettone alphabet”, with curiosities about the world of leavened products. The eighteen pastry chefs chosen for the format will present their work: not just classic panettone, but original Christmas creations, which can also be replicated at home and inspired by the prince of the holidays, the artisanal panettone.
There is it Christmas delight Of Giuseppe Pepe, prepared with Pellecchiella del Vesuvius apricots. But also the Wonder Cake by Salvatore Gabbiano, made with crumble and almond cake, both gluten free. Or the Let’s crunchthe meringue with the master’s eggnog sauce and cream Lucca Cantarin. And again, among others, the Caprese cake with Mostaccino by Mattia PremoliThe Saintiramisu Of Roberto Rinaldini (three times world champion of pastry and ice cream making), the sweetest Christmas apple pie Of Carmen VecchioneL’Intrigue of flourless cocoa sponge cake with orange and cinnamon, dried fruit brittle and cocoa icing Santi Palazzolo or the Christmas snack of a champion of leavened products such as Andrea Tortoraan irresistible gluten free cake with a warm dark chocolate centre.
In all this abundance of Christmas desserts, we asked Chiara Maci his very personal relationship with holidays and, obviously, with panettone.
Let’s start immediately by taking a position: team panettone or pandoro?
«Team Pandoro as a girl, but now absolutely Team Panettone. The candied fruit that I couldn’t stand as a child have become a great love of mine, together with the raisins and the delicious softness that only panettone has.”
Classic or stuffed panettone?
«Classic, with the only exception of dark chocolate. My guilty pleasure it’s classic with pieces of dark chocolate.”
Do you believe in the deseasonalisation of panettone, which seems to be a recent trend?
«I believe in the goodness of a product, first of all. And if everyone likes a product and likes it, then why make it available only for one period of the year?”
What is your absolute favorite Christmas dessert?
«Mascarpone cream, to be paired with tenerina, as we have always done in Bologna. Then there are all the sweets from Campania that I have been linked to since childhood and panettone for fifteen years now. In short, it’s impossible to choose one.”
What’s not missing on your Christmas table?
«A Christmas centrepiece, a thousand appetizers, grandmother’s tortellini, mother’s broth and desserts that we bring from every region of Italy every year».
Source: Vanity Fair
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