1 kg (2.2 lb) Classic Panettone - Italy
We were sent one of these delicious cakes as a gift la few years back, and everyone raved about its heavenly aroma and soft, buttery texture. As usual, when a good thing comes our way, we just cannot pass it up. It's a toss-up for many, but I think it may be even tastier than the ChefShop.com favorite, the Sorrento Lemon Panettone from Albertengo. Quantities are Limited this year.
In Castel del Piano, on Mount Amiata, down Corso Nasini, just next to the small church of San Giuseppe, Solidea and Corrado Corsini settled in 1921, purchasing the town's historic bakery where they began baking traditional Tuscan bread and sweets in the wood fired oven. The recipes that create the wonderful aromas and flavors for their cakes and cookies have remained the same over the years, living proof of their quality and desirability. Today these goodies travel across Italy and Europe, bringing with them the original passion transmitted to Ubaldo Corsini and later to his own children, Corrado Jr., Andrea, and Gianluca, who continue perpetuating the tradition.
Corsini keeps on baking its tasty products in Castelpiano, 700 meters above sea level. The air, the water, the climate and the beauty of the landscape all have their affect on the sweets that the Corsini bake. They say that one slice of their panettone or one bite of their Cantuccini will fill you with an understanding of the area in which they are baked, simple, genuine tastes, as real as those that came from the oven of Solidea and Corrado. Their secret is simple: the same, classic recipes, baking according to tradition and always first-quality ingredients.
The ancient bakery is still at its place and continues in baking fresh bread, cakes and cookies every day. The Corsini sweets steadily won a reputation for homemade goodness, eventually creating a demand that exceeded the historic bakery's capacity, and so the Corsini have built more capacity near the original bakery to satisfy demand while maintaining the traditional quality. ChefShop.com is happy to add a number of Corsini's traditional Tuscan and Northern Italian cakes and cookies to our holiday catalogue including, their Classic Panettone, Pandoro, Pandisanti, Torta Dell'amiata, Cantuccini, and Torciglioni.
This traditional dome-shaped Christmas cake with raisins and candied fruit is an Italian favorite. Once the natural yeast starter is prepared, a two stage kneading process takes place. The first begins at 6 PM. After an eight hour pause during the night, the second phase begins, when all the ingredients are mixed. Once the second phase begins, the dough is broken into pieces by hand, and the candied fruit and raisins are then added. The dough is then placed into a Pyrex container and allowed to proof for 6 hours. The top is then slashed in the traditional manner, and it is baked in ovens that are calibrated to provide constant and even heating. The panettone are then naturally cooled and packaged.
We were sent one of these delicious cakes as a gift last year, and everyone raved about its heavenly aroma and soft, buttery texture. As usual, when a good thing comes our way, we just cannot pass it up.