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Motta Panettone Traditional

A Christmas Tradition

Intro­duce your loved ones to the orig­i­nal Panet­tone recipe that made this sweet­ened cake-like bread world famous. Com­ing from the sta­bles of the same firm which made it famous, the Mot­ta Panet­tone is enriched with raisins, but­ter, fresh eggs, and can­died orange peels, cre­at­ing the per­fect taste, scent, and tex­ture that we all love and trea­sure dur­ing the holidays.

Tast­ing Notes from the Curator

A rich slice of the Mot¬≠ta Ital¬≠ian bread con¬≠sists of lots of fla¬≠vor¬≠ing, can¬≠died orange peels, raisins, eggs, sug¬≠ar, salt, but¬≠ter, and milk. At first meet, your piece of Mot¬≠ta Panet¬≠tone releas¬≠es an allur¬≠ing vanil¬≠la-like aro¬≠ma that draws you clos¬≠er only to take a bite. Each bite expos¬≠es you to a diver¬≠si¬≠ty of sweet¬≠ened fla¬≠vors, leav¬≠ing you rel¬≠ish¬≠ing every moment. The dough itself is airy and light ris¬≠ing three times high¬≠er than the ancient vari¬≠ant. The fruits caress your palate with their quite moist and crunchy nature giv¬≠ing off their own fla¬≠vor to your delight. Then you are left with soft can¬≠died pieces that fit right in your mouth, with all these lead¬≠ing to the per¬≠fect Christ¬≠mas dessert of all time.


Panet¬≠tone, the once Milan cir¬≠cu¬≠lat¬≠ed flat cake dough, now sits at the homes of var¬≠i¬≠ous lovers from Amer¬≠i¬≠ca to the East as the per¬≠fect gift, per¬≠fect desert, and the only tall cake-like bread for the yule¬≠tide, East¬≠er, hol¬≠i¬≠days, and even when crav¬≠ing for some¬≠thing extra¬≠or¬≠di¬≠nary sweet, fulling, and nutri¬≠tious. Pair¬≠ing your cut of Mot¬≠ta Panet¬≠tone isn‚Äôt dif¬≠fi¬≠cult. This Ital¬≠ian bread can match fine¬≠ly with any con¬≠trast¬≠ing or com¬≠ple¬≠ment¬≠ing beau¬≠ty you throw at it. 

On Christ¬≠mas, you can have it paired with your hot choco¬≠late, choco¬≠late spread, eggnog, ice cream or even your favorite heart¬≠warm¬≠ing tea. You will find your¬≠self feel¬≠ing com¬≠plete¬≠ly tak¬≠ing in the fes¬≠tive mood. 

You can also choose to match this Pane¬≠tonne with a glass of Duval-Leo¬≠ry Brut Cham¬≠pagne or G.D. Vajra Mosca¬≠to D‚ÄôAsti.

Rich Ital­ian History

Each time you hand over a Christ¬≠mas bas¬≠ket con¬≠tain¬≠ing Panet¬≠tone or each time you down a slice, you are par¬≠tak¬≠ing in a rich Ital¬≠ian his¬≠to¬≠ry that dates cen¬≠turies back to the Roman Empire. The ori¬≠gin of this rich Ital¬≠ian cake-like dough is tied to vary¬≠ing leg¬≠ends. The two most accept¬≠ed across all of Italy is in the name Toni.

The first Leg¬≠end talks about a noble named Ughet¬≠to Degli Atel¬≠lani who want¬≠ed to mar¬≠ry Adal¬≠gisa, the daugh¬≠ter of a poor bak¬≠er, Toni, in the 1400s. To win over her heart, he feigned being a bak¬≠er and unin¬≠ten¬≠tion¬≠al¬≠ly invent¬≠ed a bread filled with but¬≠ter, eggs, yeast, can¬≠died peel, and raisins. The bread was so famous that the Ital¬≠ian duke at the time, Ludovi¬≠ca il Moro Sforza fos¬≠tered its growth and accep¬≠tance with the name Pan del Ton ‚Äč‚ÄúToni‚Äôs Bread‚ÄĚ 

Anoth¬≠er leg¬≠end describes a man named Toni, a helper to the Court Chef, who invent¬≠ed this dough by includ¬≠ing every¬≠thing he had avail¬≠able to serve as a dessert as the Chef didn‚Äôt feel what he had pre¬≠pared was good enough. 

Regard¬≠less of which leg¬≠end is true, Panet¬≠tone became famous again at the hands of Ange¬≠lo Mot¬≠ta, the name behind the renown com¬≠pa¬≠ny, Mot¬≠ta, in 1919, who brought a new twist to the tra¬≠di¬≠tion¬≠al flat Ital¬≠ian sweet cake-like bread. His ver¬≠sion was made to rise three to sev¬≠en times high¬≠er than the orig¬≠i¬≠nal Panet¬≠tone while fill¬≠ing it up with raisins, fla¬≠vor¬≠ings, can¬≠died orange peels, and lots more. Soon his Panet¬≠tone became famous, and a rival arrived using the same recipe. Togeth¬≠er, both com¬≠pa¬≠nies led Panet¬≠tone from an Ital¬≠ian home Christ¬≠mas dessert to a world¬≠wide indus¬≠try offer¬≠ing Panet¬≠tone to the rest of the world. 

Storage Instructions

Serve at room tem¬≠per¬≠a¬≠ture. An opened Panet¬≠tone can last as long as 45 days in room tem¬≠per¬≠a¬≠ture giv¬≠en that it is stored back inside its keep fresh bag. Do not throw out the bag. Store your left¬≠over Pant¬≠tone inside the bag and reseal before bring¬≠ing out to serve again. Does not need refrigeration. 

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