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Panettone & Pandoro at the Grands Magasins

Panettone Paris

PANDORO and PANETTONEI am so lucky I live near large Parisian stores. Because when I realise that I have forgotten little gifts for my beloved friends, I take a litte Metro ticket out of my carnet, jump to the Galleries Lafayette and my problems is (very) rapidly solved.

I decided to get some Pandoro and Panettone traditional italian cakes for my lovely friends here in Paris. The tins are so so beautiful, don’t you think!?

A little bit of italian sugar coated fact:

there are many stories, folklores about Panettone . What we know is the following; It’s origins are Milanese (Milan) and somewhere around the 16th Century it began to become popular around aristocratic homes within the town/region. It’s basic ingredients were bread but something changed along the way – and that’s where the folklore begins. Some say, it was bread that reflected the finest of ingredients available at the time “pan del ton” (luxury bread) and thus the sound of Panettone came out. Others claim that a baker burnt his masters desert, and so he turned to his assistant (Toni) who had prepared a desert based on butter, dried fruit and bread mix. The duke for who it was made for was so pleased by it that he asked what it was called, the baker on the spot said “pan di toni” (toni’s bread) abbreviated to Panettone. I think I love the second version more. You see, even super Italian bakers burn their cakes. Phewww.

Pandoro however is from Verona. And it’s traditions date back even further, to around the 8th century. Some claim that it was from the time of Austrian rule and a royal desert, whilst others will point to it having the softness and consistency of brioche (the French are everywhere, aren’t they). Once again, it seems that the desert was born through necessity rather than requirement, encapsulating the best ingredients of the region (traditionally covered in cinnamon) and being served in only the best bakeries in the town.

So where’s the difference? Panettone is a flatter cake (traditionally), round, and has dried fruit. Pandoro is taller and softer in consistency and covered with icing sugar before being served.

Voila. So I went home with FOUR massive tins in my arms, the Metro was not an easy place to navigate with my arms full but I know my friends will be happy. I mean, if that isn’t Christmas spirit…!!! xoxoxoxox

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