Does anybody like Panettone?

I hated the bitch and couldn't wait to leave Nashville.

Yes i love it, both the traditional one and the ones with different flavours.

In Italy we eat it only at Christmas and during those holydays.

I love it. But it has to be made with butter. Check the ingredients. If they are not few and simple and including butter, chuck it.

How to eat it? - slice it and toast lightly and use cream cheese. Maybe some honey. It can also be made into French toast, like brioche. Its an Italian version of brioche.

It is very light. Not at all a fruitcake.

The kind with chocolate is not my fav. Just some fruits. If you must have one with chocolate, it has to be a high quality panettone for the chocolate to be possibly tasty.

....

I loathe anything with raisins or other "candied" fruit in it.

Whop Fruitcake.

Fruitcake?

The chocolate ones Trader Joe's sells are delicious, but they're not very authentic.

Look, your grandmother and your aunts and I have been working like dogs in the downstairs kitchen cooking, baking, and making this a beautiful Panettone for you...now you gonna eat and you gonna like it!

The commercial one I had imported to the US tasted like pillow stuffing.

Hey y'all, it's panettone time!

Give me Pandoro cake over Panettone any day.

I'm going to get a mini one at the store later. I toast it and put butter on it so that takes care of "is it made with butter or not" question posed by r3.

I really wanted a piece of fruitcake the other day (strange, right?) but this will have to do.

Seriously, I get a panettone every year only because of Coco Peru. It seems like a better tradition than fruitcake.

[quote]downstairs kitchen

Only a true Italian would know about this. My nonna and ma both had a "downstairs" kitchen.

Like fruitcake it’s only edible if done right and most bakeries do them wrong - dry and tasteless.

Fruitcake. The Deluxe Fruitcake from the Collin Street Bakery located in Texas. Is the best fruitcake I’ve ever eaten. It’s been bought yearly by me and my family my entire life. Christmas would not be Christmas without one of their Deluxe Fruitcakes.

My Irish-Catholic ass knew, r15. My father learned to cook from his next-door neighbor in New Jersey, who was from Napoli. And Italian became our food tradition.

I'm going to order a Pandoro, though. I hate candied frutti.

I liked her in heroes and that was about it.

I've bought several from Trader Joe's™ over the years and have enjoyed them: soft, fluffy, not overly fruity and moist. I like it thickly sliced, smeared with butter and orange marmalade. A cup of tea and I'm good to go.

Have also given many as part of a hostess gift when I'm invited to someone's home, and they have always been well-received.

The mini-size are perfect for a quick snack. They could serve as TWO snacks, but let's be honest ..... 🤫

It isn't like fruitcake to me. Actual fruitcake is very heavy with dense flavours. It's more like a light bread/cake with some fruit.

Years ago as a young and poor assistant, I gifted my manager a panettone for Christmas.

He was fired six months later for being drunk on the job and when cleaning out his desk, I found the unopened panettone in his desk drawer.

I love it,and I could eat it every day so I have to restrict myself. Warmed up and slathered with butter.

I hate it with a passion.

r20 You are correct, panettone is basically a brioche dough. I'm amazed that they can stay as soft as they are, and mold-free, for several months in their cardboard castle. I don't want to know what preservatives are in them, if there are in fact any. Ignorance can be sweet bliss. 🤗

Can your re-gift it?

[quote]Give me Pandoro cake over Panettone any day.

Panforte is good too. I made it once.

I can't say I love it, but it does bring back memories. We always had it at Christmas. Traditionally it's baked in a flower pot. My mom made a pretty good one, then she would hollow it out and stuff it with spumoni and freeze it.

[quote]Years ago as a young and poor assistant, I gifted my manager a panettone for Christmas. He was fired six months later for being drunk on the job and when cleaning out his desk, I found the unopened panettone in his desk drawer.

It's like an O.Henry Christmas story.

Did you eat it, R21?

R21 Left his office that evening with the panettone under his arm...and who does he see sitting on the sidewalk begging for food? His ex-manager.

R21 paused, he opened the panettone, tore off a piece, popped it in his mouth ....and kept right on walking.

I like panettone. My husband loves it could eat a small one every day. For most of about 45 days each year we have one at hand.

There are many excellent choices where I live, and quite inexpensive (with a few exceptions.) The best bakery in the city cannot keep up with demand.

As mentioned, it's a light, airy bread, not super dense like most dreaded holiday fruitcakes and the fruitcakes of my childhood with the horrible waxen candied fruit in florid colors. And panettone lends itself well to a lightly toasted breakfast bread, playing on its brioche-lije qualities.

The orange and raisin is the popular one. Chocolate and some of the other flavors have less appeal for me, though I do like some varieties with an injection of pistachio creme - a less sweet version of the pistachio creme in Italian pastries.

absolutely delicious, and actually not as calorific as cake. also love pandoro, a related holiday bread but a bit smoother in my opinion.

There’s a traditional Italian bakery where I live that makes them every year and once you’ve had a “fresh” panettone the store-bought versions are a fail.

R31 The Fornasetti panettone with that box would be a very chic gift.

I'd eat a homemade fresh one, the store bought ones looks dry as hell so I've never tried it.

No, this is how you get a bunch of normal people fucking up a dessert.

I saw it happen with soda bread. Numerous people started pushing their fucked up “generations old” manna from lucky charms jesus at unsuspecting people.

First I grab my culinary tweezers and pick out all of the raisins. Then I flick the raisins out of my window, on to my neighbor's balcony. Then I throw the panettone in the trash.

I have a friend (yes, a flaming homo like me) who makes French toast out of it on Christmas morning. It's delicious that way.

R37, or you could light it on fire.

My neighbor Ruth makes Panettone and fruitcake (she uses brandy with the fruitcake). My old neighbor from East Falls Mrs. Di Cenza makes Fruitcake from Irish Whiskey in springform pans, plus Panettones and Panforte in sugar, chocolate and Marzipan. I fly back to Philly Sunday night& back on Wednesday.

I am glad to go back and see Mrs. Di Cenza, the last friend of my moms who is still alive, healthy as a horse(think its the 2 glasses of Irish every night-full glasses). Thanks R38, never thought of that-great idea (love French toast).

Yes, I like them sometimes, just had a mini one today.

Panettone are difficult to make, but delicious. I have used mine to make a french toast casserole for Christmas brunch. Delicious.

It’s not cake, it’s not bread. Plus raisins. Pasadena. I am going to attempt a pandoro this year.

[quote] Years ago as a young and poor assistant, I gifted my manager a panettone for Christmas. He was fired six months later for being drunk on the job and when cleaning out his desk, I found the unopened panettone in his desk drawer.

This is a good story.

A. Your manager should have been buying you a gift, not vice-versa.

B. He was probably focused on drinking, not eating. He stuck the loaf in a drawer, maybe thinking he might eat it, some day.

C. Not everyone like panettone. But I get it. He was your boss and you were trying to buy him something nice.

I received a gift of a classic panettone from Eataly. It was wonderful.

I sent a tweet to Coco Peru once suggesting she records Macarena as Panettone but she never replied.

I've seen this item next to the pound cake at Dollar Tree.

I saw a coffee shop stacked high with them this week. There is no way they will sell them before Christmas. I can’t help but feel Panettone is an Italian scam, much like fake olive oil.

We did have a nice panettone in Naples. It was filled with limoncello curd.

R38 and R42 are on to something. Try making it into a bread pudding. That could be delicious.

What a coincidence. I just had a mini one last night. The kind in a yellow box I would never buy. It was a gift and it was good! Like a sweet yeast roll with a little dried fruit.

Dip that shit in coffee yo. It’s hella good.

It would probably be good buttered and then fried / toasted in a pan.

I’d rather eat dog shit!

Help yourself, R53.

R50 I think they call it an enriched dough.

100% needs to be lightly toasted and thickly spread with high quality butter. Cold its just ugghh, but the minute you toast it there is this magical metamorphosis.

Never tried

Great as French toast. Soak it in batter overnight and bake it the next morning. 😋

Does it really need to be soaked overnight? I guess it depends on how you like it.

I'm always eager to find out what their Color of the Year will be.

Didn't read the whole thread but yes I love it. Slice it thin and toast it with butter. This is a medieval thing that has come down to us through the centuries. I think most people are turned off by the shape and packaging really.

Panettone is too dry for me - or at least all the ones I've ever had were dry.

I love a good fruitcake, however. English Christmas pudding is also good though not as good as fruitcake. I'm also a fan of traditional English wedding cake.

Panettone is popular in lusophone communities as well.

The traditional English Christmas cake seems so similar to our Fruitcake. I thought the fruit in a panettone was soaked in something alcoholic, like brandy? I think the authentic ones are.All I know is it is pretty easy to store and it seems to last forever.

US fruitcake is essentially an English recipe.

[quote]It would probably be good buttered and then fried / toasted in a pan.

STOP... you're going to bring me to orgasm... ohhhh...

My dad was a bread man and we used to give huge rounds to our friends for Christmas. It was a nice tradition and brings back fond memories delivering them with my dad.

Try it toasted with butter.

R64, there's room for what you know about panettone atop the head of a pin, already a dance floor for 1000 angels

I’d throw that right off of my balcony, even in the middle of a famine outbreak, while warbling a vintage operetta.

Scotland here. My first boyfriend was Scots-Italian, and he introduced me to Italian Christmas food traditions. I’ve had a fondness for it ever since. I much prefer it to Christmas pudding, which is too heavy for me.

Anything that makes Coco Peru happy, makes me happy. I adore that bitch. The panettone is just a bit of frosting on Cocos Cakes.

Reminder below about her mother staying at her cozy home until she shuffles off to Buffalo.

R16

I’ve been to Collin Street Bakery in Waco once (I bought those delicious lemony cookies with the confectioners sugar that somehow taste cold) and I used to see their fruitcake ads in the New Yorker. Glad to hear they really are good because they’re legendary.

Yum.

Needs more brown filling.

Know wot I mean?!

Does Patti Lupone like pannetone?

When I was a kid my mom used to make it around Christmastime. It traditionally is baked in a flowerpot. She used to hollow out the middle and stuff it with Spumoni, then freeze it - then we would slice it up and put chocolate sauce on it. It was never my favorite, but it's a good memory .

Fuck yes, OP. I love to make french toast with panettone, spreading it with orange marmalade before consumption. But I do not like chocolate versions. Give me the classic one, that is dotted with dried & candied fruit.

Oh, and I only have it during the holiday season. I'd love to make different seasonal versions, though.

I used it in bread pudding. It's delicious.

FTR - It's nothing like American fruitcake. Also, I think fruitcake is underrated. Good ones are delicious also.

[quote]The Deluxe Fruitcake from the Collin Street Bakery located in Texas.

Their apricot pecan cake is to die for.

It’s one of those ingredients they throw into the Chopped basket, or make someone use on Holiday Baking Championship as a “twist.”

“Bakers! It’s Christmas time and that means it’s time for …panettone! Each baker must come up, take a type of panettone and incorporate it into their entremet!”

It was old lady food to me before Ms. Peru resurrected it. Now, it is holiday french toast.

Just the chocolate chip kind.

[quote] "It's nothing like American fruitcake."

Correct, R79. Which is one of the reasons I love panettone. It's very much like brioche.

The gay man's bread pudding.

I reckon it's the Italian equivalent of Vegemite. If you're brought up on it you like it, otherwise you think, WTF?

I cooked Panettone French Toast with Bacon, real Canadian bacon, eggs, and real Maple syrup for the BF's 3 younger children plus the adults for Super Bowl Sunday breakfast. It was "Fucking awesome." The kids loved it, I was amazed at how good it was!