Pandoro or Panettone, which one for you?

Yesterday some friends on twitter were discussing panettone, or rather one of my friends was dreaming of having a panettone. And so it lead to a series of tweets, with Italians and non Italians to discover what their favourite brand is and what it goes best served with. (This is rather complex, don't you know!) By the way the results put Bauli clear favourites in people's choices.

Now for those of you who have only recently started to see Panettone/Pandoro in Supermarkets over the last 3 or 4 years, and are probably only slightly more aware of it after seeing Freddy Flintoff with Aldo Zilli in the most recent Morrissons advert, here's a little history on Italy's favourite Christmas desert.

Left: Pandoro....Right: Panettone

HistorySo, 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 that of baking bread, but something along the way went a little stray - and here is where the folklores begin. 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 so pleased/astonished by this asked what it was called, the baker on the spot said "pan di toni" (toni's bread) abbreviated to Panettone.

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'. 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 what's the difference I hear you scream? 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.

What you need to know!Italians treat their Panettone/Pandoro like a long lost relative. I mean seriously, only in Italy could you sell 120 million of these. That's around 2 per family, and trust me, there are always more than 2 per family!!! There are national conventions...international conventions; local town bake offs; in some parts of Milan there are even "sacred festivities of Panettone".

It's a Christmas gift to give to friends and family. It sits under the Christmas tree...I don't know what the point is either. It receives major TV advertising and celebrity endorsement (you only have to youtube "Pandoro/Panettone Natale to see how many adverts there are) and it causes massive family arguments "No, I don't like dried fruit, I want Pandoro" "Well, I don't like icing sugar and plain things, I want Panettone". (Usually at this point I will receive a good old slap from Nonna or Dad).

So, I ask of you, if you haven't tried it yet, go to your local supermarket and pick up a box, you wont be disappointed. You can eat it plain or even with custard if you really want to - and apparently it makes a killer Bread and Butter pudding (just replace the bread with Panettone).

(Other things to try it with would be, Vin Santo - a sweet wine, Sambuca - Strange but very good, Limoncello - but not too much, Prosecco - Italy's better version of Champagne or Negroni)

Buon appetito e buone feste.

P.s don't eat too much, each slice is around the 350- 370kcal and I'm not getting into trouble for giving someone diabetes.