Discover how panettone are made! | Pasta Grannies Christmas
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- Опубликовано: 7 ноя 2024
- Panettone are a hugely popular sweet at Christmas time in Italy. But it's not something that is home made; so here is a very different video to usual! Andrea, the Pasta Grannies cameraman, went to Torino (Turin) and followed chef Michael and his team, from Del Cambio, through their shift. We're back to Nonna episodes next week.
Un lievito madre vecchio di cent'anni! Questa é maestria! Complimenti allo chef cosí giovane ma cosí professionale ❤️! Bellissimo il laboratorio cosí pulito ed ordinato. Buon Anno a tutti!
Something I hadn't watched before. Thank you.
Gifting Panettone is a tradition in my family…and we’re Japanese. 😂. Happy New Year to you🎉🎉
Si en Japon no hay cristianos
I love that!
This video was beautiful! Mama Mia, these people are artists!!!!
They look magnificent, a true work of art. And I agree with your sentiment, there are a lot of recipes I'd like to try at home but when I looked up what went into making a panettone and the stages at which it could go wrong...
This is a complicated pastry and they make it look so easy. My grandfathers used to love them at Christmas. Thanks for another great episode and Happy New Year!
Wow, I love Panatone, and appreciate all the hard work that goes into making them, I didn't realize all the time that it took for one batch. Amazing. I would love to have one of those!
me neither. guess all good things take time :-)
Vicky, thank you for another informative and entertaining video. For me, it's not Christmas if I don't have panettone. I love everything about it -- smell, texture, taste, lingering flavor...and now, a glimpse into the complicated making of the treasure.
This is such a fun video! Thank you for showing the special talents needed for panetone.
HAPPY NEW YEAR 🎉💖🎉 TO THE PASTA GRANNIES TEAM!!!!!!!🤍🤍🤍🤍 May the new year be an amazing and blessed year!!!!💕💕.
Thank you for all of the wonderful videos featuring amazing Grannies from all over Italy !!!!! The panettone looks delicious 😋
I have watched so many videos of making Panettoni, most by Italian chefs, pastry chefs, home cooks ... all either making it slightly different, adding all kinds of different ingredients, nuts .... etc. One with all kinds of different Pistachio products in Sicily. Really like the coffee shop with the beautiful glass windows and door; reminded me of the very old coffee houses (centuries old institutions!) in Vienna/Austria, "one of the places you must visit before you die:!!! If you love coffee that is ! Happy New Year everybody.
The TJ panettone I’ve had was good but these look super spectacular. Wow!
You were in Turin on December 15th during the heavy snow!!! I hope to see you soon here in Langhe. Happy new year!
Team pandoro here, would love to see it either 🙏
Try it also for breakfast (as well of course as dessert after lunch or after dinner with a good glass of sparkling wine), a slice of panettone with a little Nutella on top or even a little honey and a nice original Italian cappuccino. Another tip I can give you as an Italian.....before eating a panettone, keep it close to a heat source for half an hour, or put a couple of slices in the microwave for a few seconds so that the butter contained in the panettone softens and the panettone can thus better release all its characteristic aroma and its distinctive scent. This is particularly important when, for example, the panettone has been in a cool place for some time.
Thank you Vicky for a sensational piece of film, how interesting and how very professionally shot Andrea thank you. A perfect end for the year, Panettone is mandatory in our home for Christmas, so light and sooooo more....ish. Happy new year to all of our PGs and the PG team. Ramon..
In Peru they eat this every Christmas thanks to Italian immigrants 😋 it's also a widely popular gift during the holidays. My grandpa used to love it so much!;
What a lovely diversion from pasta! Thank you!
My absolute favorites are the ones from Loison (in Vicenza), especially the cherry ones. I visited the factory once. Besides the panettones they also make a liquor of them and even macarons.
The local supermarket near me stocks only Bauducco products from Brazil. It's cheap but a soggy, undercooked mess. My Italian import store, which is only 2 miles away, stocks Balocco Panettone and Pandoro. It's pricey at about 23.00 for something I toast and then add butter to (as if it didn't have enough), but it's quite good. My mother used to fill empty coffee cans with panettone and give them as gifts. We used to make what seemed like dozens. My daughter is a 3 hour car ride away, and honestly I can't face it, with the 30 hour rise etc. etc. I think Amazon may sell it. You can get the brands from the Eataly store site and see if Amazon is comparable for the same brands. Thank God I don't like all the unusual things which can be added to it, including chocolate etc. because then it's even more expensive.
For me, there is nowhere as wonderful and romantic as Torino. Panettone is great too.
Great video, thank you !
In the past, i was lucky enough to buy Panettone in a Pasticceria.
( in Aosta in Italy ) (several years)
And it was delicious ! 😋 ❤
It has nothing to do with the ones you find at the supermarket.
The artisan panettone is a whole other thing. There is no comparison with the industrial panettone found in supermarkets.
I just returned from the supermarket and wondered why there were none... I live in Germany now and I'm really craving some.
AMAZING TEAM.. Kindness ever-ones way ..Lochness Scottish Highlands
I never knew this was such a process. Wow
Beautiful dough. I wish I could make something so spectacular. Great Video!
hi Jean, I made panettone - once! It took days, the dough was tricky and I decided it was best left to the professionals. 😀 best wishes, Vicky
@@pastagrannies Sounds like I need a job in a bakery....lol
Hugely impressive! From lovingly nurtured sourdough starter to the final upside down rest, it's quite the process. Sadly, I've never eaten panettone. I'm not sure I could even try to make it. The closest I've come maybe are Chelsea buns 😁.
Learn from my mistake and try! I failed this Christmas. I switched my sour starter into a sweet starter by changing its diet to 1 part water and 2 parts flour for a few feeds got the flavors right, but you really need to beat it a long time after you add the butter. If I try again I will use my bread machine's "dough" setting since I stopped beating it too soon by hand. My mistake turned out more like a German stollen 😅
Your new hairstyle is beautiful, Vicky, and you look so festive. Thank you for putting everyone in a positive mood for the New Year.
Just a quick translation note: Granella di zucchero is not granulated sugar - even though it sounds the same. Granulated sugar (in America) is regular fine caster sugar. Granella di zucchero is called pearl sugar in America, and you can find it in Italian and Scandinavian sections and stores. (The Italian one, from paneangeli has bigger grains of sugar, and the Swedish one has smaller grains of sugar.)
Never had it before. Looks yummy.
What a process of love….beautiful! I would love to taste it!
I just finished my panettone and now i see this!!!
I want more!!
I make french toast out of a couple day old Panettone. Its wondrous with apple butter.
6:57. Comunque la cupola del panettone la fanno praticamente come la classica colomba pasquale. Se non avesse la forma di panettone, guardandolo potremmo dire che è una colomba pasquale.
Lütfen Türkçe altyazı istiyorum. Bunlar mükemmel ötesi hiç tatmadım, ama tatmayı çok isterdim..iyi seneler diliyorum. Türkiye'den sevgiler...
Opere d'Arte seccuro.Bravi et Bravi a tutti.da Belgio. Fabbro Filip Ponseele
Very nice! I have to say I'm not a fan of panettone with the nontraditional additions, like chocolate, almonds, etc. This year I was pleased to find that a local bakery (in CA) made their own and bought a couple. They were very good and made for a nice change from the supermarket versions I've been used to getting in the states.
Happy New Year from Australia!!!
love that video too!
Panettone is a must on holiday season. Personally I prefer the neutral one, without fruits and chocolate. So soft and light ! Delicious. 🔝
Wat you like is brioche - NOT panettone ... :-( Happy New Year !
You mean pandoro?
Looks delightful!!!
a Christmas Tradition, i had some for breakfast today :)
Delicious! best wishes, Vicky
I bet that tastes much better than the supermarket panettone we can buy here 🇨🇦!
Klaus
The artisan Panettone is a whole other thing. There is no comparison with the industrial Panettone found in supermarkets.
This week we went through two Panettone di Verona(almonds and raisins). I ate one and a half. Happy New Year !
davvero?😅👍🏻
Happy new year 🙏
Artisanal pastry made with excellent ingredients but at more than 45 USD/EUR each, quite a luxury most Italians will go without these days.
Ed ė buonissimo! Adoro il panettone.
Happy holidays to you Vicky!:)
Buon Anno a tutti!
Happy New Year Vicky and thank you
Happy New Year Douglas! best wishes, Vicky
Wow! No wonder they cost so much. I wont turn my nose up at the cost again.
Artisan panettone thinking about the work time behind it obviously they have their cost. The cost is obviously justified.
Wow.
Very impressive indeed may I ask what one of those costs not that it matters just curious they look heavenly
Artisan panettone will certainly cost more than the supermarket.
un buon panettone artigianale qua in Veneto lo acquisti con 40€ ,sei sugli 800 grammi
@@lntersteIIa5555 Sono davvero un sacco di soldi 40 € per un panettone ! Ma visto quello che sta dietro un panettone artigianale…. lavorazione, tempi che devono trascorrere… eccetera…….
Comunque sia, è un costo abbastanza alto.
effettivamente hai ragione,sono stato un po' "largo"..comunque sempre sui 38,39€/kg
STOOOP!💖😁
Molto Grazie dal Mosca )
Bellissima opera di alchimia, ma quelli non sono panettoni. Sono colombe cilindriche con cioccolato. Il vero panettone MILANESE non ha bisogno né di glassa né cioccolatini.
Si, i panettoni di oggi sono troppo dolci. 50-60 anni fa, solo la frutta candita era dolce. Ma trovo, che adesso in Italia molti piatti sono troppo dolci; ho mangiato di pesce a Roma l’altro giorno che aveva una salsa dolce. Come si dice in America: Yucchh.
How I would love to try one of their panettone. The shop bought ones have too much bad ingredients
I want that!! The ones you get in the US are garbage!!
Wow, so basically they take about 3 days to prepare! No wonder people don't tend to make them at home.
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I have always wanted to like this dessert but maybe the ones I've had are too dry? It's an interesting taste forsure
they really shouldn't be too dry. It's hard to find good storebought ones. (vincenzo did recently review some brands, which might help you)
@@VerhoevenSimon but like is it supposed to be bland, dry and as much work as it takes to eat celery? Lol I'm genuinely thinking I'm doing it wrong. If I ever give it another shot maybe I'll dip it in espresso or ice cream?
@@ratedrachel3670 no, it should be airy/fluffy and have a somewhat buttery/zesty/fruity flavour dependant on the variant. It sounds like you maybe had a stale one?
@@VerhoevenSimon ya maybe! Is there 2 different types of bread like this maybe the other of more dry? I've had I've that wasn't as dry but that had chocolate on it, the only ones I've had had powdered sugar on it. I'm gonna give it a go maybe I'll find one on sale lol
@@ratedrachel3670 there are a lot of varieties, just like with bread. It might be nice to watch: ruclips.net/video/OXX5RevbkOk/видео.html
Ancora con la favoletta del lievito madre vecchio di cent’anni!!! Dal 1922 almeno, ma davvero? Con le farine che non sono neanche lontane parenti di quelle che abbiamo ai giorni nostri…. Mah!
Chocolate? Almonds? Icing sugar? That's the equivalent of topping a pizza with pineapple.
The world is coming to an end if even Italians can't stick to their own traditions.
@jacquesmertens3369. This is piedmont panettone. It's covered with almond glass and icing sugar traditionally. Gianduia ( chocolate and hazelnut )is the most famous chocolate sweet product in Piemonte. Provare per credere !!!