Christmas usually brings with it the tradition of a dense, rich, fruitcake dessert, one that is arguably not so suited to our summer climate. We were pleasantly surprised on a recent trip to Sabato to discover that they stock the traditional Italian panettone cake - a festive treat we think is much better suited to an Antipodean Christmas.
As legend goes, the sweet panettone was originally created as a love token by a young Italian baker named Toni, who added butter, raisins and candied citrus peel to bread, in an attempt to impress his sweetheart. Today, panettone is feasted upon during celebration, and traditionally enjoyed at Christmas. The light, soft and buttery texture of the panettone at Sabato is mastered by artisan confectioners who use the highest quality raw ingredients combined with traditional family recipes handed down to them throughout the generations. The secret behind the fluffy light texture of these exceptional panettone is in the quality of the yeast, and the natural leavening of the dough. Whether it be using yeast that is up to 200 years old (in the case of Flamigni panettone) or allowing the dough to rise naturally for over one day (in the case of Fiasconaro panettone), both are rituals considered essential to produce the lightest and fluffiest cakes.
Cut thick slices and slather with almond or pistachio cream, or serve with Prosecco – the Italian celebratory tipple. We think this is the perfect way to indulge in a little Italian fare this Christmas. For those of you who have yet to try this delicious treat, we can almost bet that it may just become a permanent fixture on the Christmas menu for many years to come.
Traditional Flamigni and Fiasconaro panettone is available now from Sabato.
Sabato
57 Normanby Road
Mt Eden
Auckland
(09) 630 8751
www.sabato.co.nz