Bardi Panettone and Pandoro
It could be said that Italians know when the holiday season approaches
because the traditional holiday breads, Panettone and Pandoro,
begin appearing on store shelves. These two traditional holiday breads,
Panettone with candied fruits and
Pandoro without, make their appearance until the end of the holiday
season which in Italian tradition goes until the second of February.
Bardi Panettone and Pandoro have been our exclusive for some six years
now and have won many admirers. Despite the Italian penchant for making
them seasonal breads, I find they are in fact delicious after the
holidays and have varied uses, not just their traditional ones of
being enjoyed at Christmas, with a glass of frothy muscat wine. Bread
pudding is one use and french toast, another.
Panettone, a buttery, raised dough bread with raisins and candied
fruit, comes in several variations. There is the tall and low shape;
we have one, Senza Canditi, without
candied fruit, just raisins; the Veneziana with only candied citrus
fruit and the Nocciolato, glazed
with hazelnut paste. This year we have a special one, Fondente, perfumed
with orange flower water and almonds and covered with fondant chocolate
and chopped toasted almonds. Pandoro, the Venetian specialty,
has no fruit, is in a tall, star shaped form and is covered with powdered
sugar. It is traditionally eaten at New Year with a glass of Recioto.
All Bardi products come in a 1 kilo (2.2lb) size.
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