Quick Panettone: A controversial recipe

Tiktok ► TastingHistory
Reddit ► r/TastingHistory

Send mail to:
Tasting History
PO Box 766
Burbank, CA 91503

LINKS TO INGREDIENTS & EQUIPMENT**

LINKS TO SOURCES**

**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.

Subtitles: Jose Mendoza | IG @worldagainstjose | @Ketchup with Max and Jose

MUSIC

PHOTO CREDITS

#tastinghistory #panettone #christmas

[TastingHistory]

Thank you all for putting Tasting History over 1 MILLION SUBSCRIBERS this week! Tomorrow, Wednesday, December 22, we will do a live Q&A on the channel at 12pm PST/3pm EST. Hope to see you there!

[wesleygay]

If my mother's side of the family has taught me anything, " oops I accidentally added Jamaican rum/alcohol in general" is the most Italian part of this recipe

[ayesha]

It's rare for a food YouTuber to say something like "just go buy the store version", so I love the honesty.

[IpolsYoutube]

The fact that it has a controversy makes it a traditional Italian recipe

[KasranFox]

"The Science in Cooking and the Art of Eating Well" is such a badass name for a cookbook

[susangumport]

Hi Max, a tip my mother gave me to keep blueberries from settling in muffins might help in this too. Very lightly coat the fruit in flour before adding it to the batter. That coating will hopefully help suspend the fruit. I know it helps in blueberry muffins. Love your videos. Thanks!

[SimplyMe]

I'm from Italy and I had to get that book for university, and no, my major has nothing to do with food, I had to read it because it's excellent evidence of the state of the Italian language at the time. Also, it reads like an old-timey version of one of those food blogs where you have to slog through endless personal anecdotes before you get to the recipe.

[fadnama]

Bread baking tip: coat your fruit in your dry ingredients before mixing in and it helps suspend them in the dough :)

[Boom]

I have to be honest, panettone is starting to creep into my nightmares with my work at the bakery. So many to wrap up in plastic and ribbons. Seeing them being made fresh never fails to amaze me... I just hate the packing.

[studious_nonchalance]

It has become a tradition with me and one of my oldest friends to get a chocolate panettone and make French Toast out of it. I layer it, spread with Nutella and top it with whipped cream. I might add in some marscapone this year. We always do this a day or so before Christmas and call it Chocolate Tony Day. We are having it later today!

[laragiardini]

As an Italian this video was an absolute treat! Thank you! I LOLed at the "oops I accidentally soaked the raisin in rum", my mum always soaked raisins in rum for any sort of cake/dessert even when we were children. But she also tried to make me smoke because it was the 70'...

[goldenknight]

I worry about any "Bread War" that ends in a stalemate because that usually means someone left their bread out too long.

[knife_wizard]

"We're doing panettone this episode!"
"I love panettone!"
"This will cause controversy."
"That... makes sense."

[secondaccount]

It’s probably sacrilegious, but I love making my panettone into French toast on Christmas morning.

[darianroscoe]

It is common to dust your fruits with a bit of flour, shaking off the excess, before adding it to the batter. It helps keep your fruit pieces in place. In my family, we eat panettone with a bit of half and half poured over it. Delish!

[TheHellWrath]

Max you should know that in Italy there's an ongoing food war between panettone eaters and pandoro eaters. Before the pandemic in was pretty common to see news on TV about the conflict. I've seen friendships end over the question "do you prefer panettone or pandoro?" and families fall apart for the same reason. It's a serious matter LOL

[zenkakuji]

I grew up with my family making Polish babka from scratch. After we tried the Italian Panettone from a store, we realized they were so close that we switched to the Italian made ones and enjoyed them multiple times throughout the year including Easter. We've recently changed our dried fruits to use craisins and dried Maine blueberries instead of the raisins/sultanas and candied fruit. We appreciate the more natural ingredients rather than the brightly colored candied fruit.

[hjalfi]

My father's Irish, and his everyday bread is Irish soda bread, yeastless and made with sodium bicarbonate, and it's delicious. He's really hardcore about it, though, making his own yogurt every day which acts as the acid instead of needing to add tartaric acid; it's light and fluffy and has a superb texture. I can eat soda bread and butter endlessly. I'm much lazier, and mine isn't as careful, but there's a version I make with eggs in it that I take to parties --- it's that good!

[seharmon]

Just so folks know: Outside of Milan, in the border area where Lombardy and Piemonte meet, the version of panettone *does not* have yeast! It's what my family has been making for generations. In fact, I hate the yeasted version; it's dry and not worth making. So I wholeheartedly support this version!

[coreygilles]

I am so glad that I am not the only weirdo that has “control” dishes to test against the “new version” recipe