Gentile Pistachio Panettone

Pastry chef Anna Belmattino of Forno Gentile bakes traditional recipes with the highest quality ingredients and without preservatives. Panettone is a rich, sweet Italian leavened bread typically eaten around Christmas-time.

This season Anna has made an amazing panettone featuring glorious pistacchio nuts and cream. (Two "cc" represent the Italian spelling.)

Anna says, “The preparation of my Panettone is developed in essential steps: a first dough that rises for twelve hours, a second dough that involves passing into baking cups and a further eight hours of leavening. For good luck, every year, I always start the production of panettone in the same way, organizing every detail of the work. Fundamental to my product is the goodness of the mother yeast, which I treat and nourish every single day of the year… the recipe is important, but the mother yeast is more.”

The total leavening is 36 hours! This provides maximum flavor before the delicate process of baking, filling, glazing and packaging.

The selected ingredients come from selected Italian grains for the type ) soft what flour, free range eggs from hens in Campania, sugar, Normandy butter, Italian acacia honey, Madagascar bourbon vanilla, a paste of orange and lemon peel, and a pinch of salt.

After the panettone rests, and before packaging, pistachio cream is filled, and the icing is glazed.  The topping features white chocolate, pure pistachio pasta, and chopped toasted pistachios. 

The starter is a whopping 150 years old!

1000 grams (2.2 lbs)