Talk:Panettone

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[edit] bad picture

non-traditional shaped loaf? why include a picture if it doesn't look like the real thing. i'm sure any of the dozens of manufacturers would be happy to have a picture of their loaf included. —Preceding unsigned comment added by 68.174.107.130 (talk) 16:37, 17 December 2007 (UTC)

[edit] Peru

It's really the original pannetone consumed in Peru? I undestand that is eaten in Argentina and Southern Brazil because of the millions of Nothern Italians immigrants

But in Peru?? it's mostly an indigenous country. Coudl someone check that data? Please!

This fact is also posted on the Italian and French versions of Wikipedia, but since you have never heard of this fact, maybe we should delete this information on those pages as well. 75.62.139.21 (talk) —Preceding comment was added at 03:22, 27 December 2007 (UTC)

Peru is a multicultural country, which had a lesser Italian immigration. You may also be shocked to know that this mostly indigenous country also counts Chinese food as a staple. Indeed, Panettone is consumed throughout all regions during Christmas and New Year's. Pozole


I have no idea how this information got to be here, but I advise you to check the reliability of its content. As a 100% Italian, from a city very close to Milan, where Panettone originated, and passionate about cooking, I was horrified to read this nonsense about the half cooked panettone OR the fermented raisins. What a load of rubbish. Panettoni require a very long curing process. As they are raised with an acid yeast similar to sourdough,they need to be worked over several days in order to strenghen the yeast enough for it to give the cake its fluffy consistency. The raisins and lemon and orange peel that are the typical taste of traditional panettone must be of the best quality and are added dry, without prior soaking (as would be the case for instance in the English xmas pudding). As a final point, if Motta is one of the best known producers of sweets and cakes in Italy and abroad, it is by no means synonimous to Panettone. The are countless other brands that can boast just as old a tradition in the making of Panettone as Motta, and I can think of quite a few whose quality is by far superior.

-I've made some changes based on your input, please let me know if it is correct. If there are some other sources, plese include them. Pozole 16:48, 12 December 2005 (UTC)

I'm another one, just from Milano: Please, change everithing in the principal page, and save this one, that correctly describe the correct preparation of Panettone. Another thing: the traditoional Panettone shape is not high, even if it's true that Motta's one is rather high. With a diameter of 222, 24 cm, the corect highness is about 12-15, for about 1 kg. You have desribed a 2 kilos one.

-Some of the original information has been up for a very long time. The additions I made have been sourced. I never have heard of Panettone being half cooked but perhaps the original editor surmised this from the spongy consistency of the cake. I personally have not eaten Motta's pannetoni for years, since I noticed the quality is nowhere near what it used to be in my grandfather's time. Motta and Alemagna have ben included since they were pioneers of the export of pannetone to the rest of Italy and the world. Pozole 16:37, 12 December 2005 (UTC)

[edit] Too personal

This article has a lot of personal references, which defeat the purpose of the encyclopedia.

Note to Editors: Kindly proof-read —The preceding unsigned comment was added by 217.194.34.103 (talk) 11:12, 24 April 2007 (UTC).

[edit] Muffin-like?

To the user that has added the "fact" that panettone is "muffin-like", please provide some citations for this claim. As I stated in my edit summary when I reverted that addition, "Panettone is not at all like a muffin (at least, not shape, texture, taste, ingredients, consistency, density, ...)". You've shown no evidence to the contrary. Mindmatrix 15:59, 8 December 2007 (UTC)

[edit] Scappi's recipe

Does anywhere know where Scappi is meant to have written his recipe for panettone? I spent three hours in my university's rare books collection trying to find it in the Opera without any luck. There are mentions of "tortiglioni ripieni alla Milanese" (p. 269), "tortiglioni alla Lombarda, fatti con butiro" (p. 270) and "torte d'amido" (p.274). These are, however, in book four which is just a collection of menus, without any recipes to go with them. I reckon that it must be the "tortigliona alla Lombarda, fatti con butiro" which we call "panettone" now, but there doesn't seem to be a recipe anywhere. Thomcurtis (talk) 02:04, 14 December 2007 (UTC)