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Letters from Italy :: “P” Panettone or Pandoro?

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In Italy, the holiday season brings – along with the huge amount of to-dos everybody knows – the Hamletic doubt: panettone or pandoro. Italians, from icy Alto Adige to warm Sicily, split into two parties: Panettone supporters and Pandoro fans.

The only thing both parties agree on is that both cakes are meant to be offered during Christmas time. No other time is allowed. Soon after January 6th they become outdated. Everything else is open to an endless declination of variants.

The name Panettone is the corruption of the phrase Pan de Toni (Toni’s bread). Toni was a scullion at Ludovico Maria Sforza’s palace. Legend says that on Christmas night the duke of Milan invited the most important patricians of the town. His cook had been given the task to create a new cake that was meant to leave his guests astonished. He actually made it, but he forgot it…

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Portrait of an artisan :: Master ébéniste Antonio Palmerio

His longing for knowledge and books has made him proficient in many subjects, chemistry, architecture, art, literature. When he retired, he could combine all his passions together into woodworking… Read more: Made in Italy :: Zì Tunine, wikipedia man on Appetibilis | Saperi e Sapori del Territorio
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Sweet notes from Abruzzo :: The “Pasticciotto” Ladies

The main ingredients for pasticciotto are short crust pastry and a filling of almonds, lemon peel and sugar syrup. The making of the pasticciotto is a feast of its own, ladies gather around a long table and spend time telling stories, updating each other and… The post was first published on Appetibilis | Saperi e Sapori del Territorio – Read more: Le signore del “pasticciotto” di Bomba :: “Pasticciotto” Ladies from Bomba
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Picnic food :: Frittata di “Maccarune Carrati” :: Zero waste recipe

Once upon a time, when the zero-waste attitude was an integral part of our living, there was “la frittata di maccheroni”. There are no particular recipes for this one-dish meal usually made out of leftover pasta with its sauce, beaten eggs and eventually “aggarbato” with cheese (usually the grated crust of aged-old pecorino)… Read more: Zero Waste Interlude: Frittata di “Maccarunə Carrati” via appetibilis.net
This post was first published on Appetibilis | Saperi e Sapori del Territorio
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