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Panettone, the tall, cylindrical, fruit-filled sweet bread from Milan has become an essential part of the Christmas season.
You can make panettone two months in advance, wrap it tightly in heavy-duty foil and freeze it. Since the bread making
begins with a starter dough, or sponge, and requires a long rising time, it is best to begin the process the evening before
baking or early in the day.
There are many variations of a romantic legend about the origins of panettone. Supposedly, there was a Milanese baker
named Toni who had a beautiful daughter. A young man who worked for Toni wanted to marry this daughter. In an
attempt to win the father’s approval, the young man created a special sweet bread filled with fruits and other rich
ingredients. The bread made Toni’s bakery famous. People began to call the bread “pan ad Toni” or Toni’s bread.
Toni became wealthy and, needless to say, allowed the young man to marry his daughter.
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