In December, Italians ask themselves, "Panettone or pandoro?" Next question: which one should I buy? On the other hand, during the holiday season, this dessert is a must-have regardless of your preferences, but making a decision may be challenging due to the crowded supermarket shelves, the abundance of brands, and the attention-grabbing deals and promotional items. Even if the panettone is made in a factory instead of by a pastry chef, the traditional recipe and lengthy preparation hours must be followed. This dessert is subject to regulations set out in a decree issued in 2005 to safeguard its quality. If it doesn't follow these rules, it can't use this name: it must be made with butter, not other fats, and have a certain amount of egg yolk, candied fruit, and raisins. The dough's signature flavor, a hint of acidity, can only be achieved using wild yeast, harvested from the previous procedure. Not less than 20% of the mix should consist of raisins and candied citrus peels (orange, but potentially even cedar). Honey, cocoa butter, emulsifiers, and additives are some of the other ingredients that can be added. Even though it's a mass-produced item, panettone must always be made according to the book. Its prices are typically inexpensive, yet there is something for any budget. The price of a kilogram of panettone may range from five euros to fifty. In order to keep the price of this sweet treat low, the confectionery and food sector takes use of economies of scale and technology that optimize operating hours.
An interministerial order from 2005 safeguards the quality of Pandoro by establishing regulations for the product. Only the finished product made with those precise components may be called Pandoro. In particular, only butter (and cocoa butter) may be used in the making of Pandoro; the dough must also have an adequate quantity of egg yolk; and the yeast used must be natural, derived from the prior processing, in order to impart the signature somewhat acidic flavor.
|