Venetian Panettone with Almonds
THE MARCHESI PANETTONE
Venetian Panettone with Almonds
“The Plain one!” My New York friend exclaimed, thinking of the “plain” panettone, without raisins or candied fruit, while we talked about sweets and looked at the most famous skyline in the world, shaken by the icy wind that lashes the Big Apple every winter morning. “We call it Veneziana,” I replied, “and we decorate it with crunchy icing and a sprinkling of granulated sugar.”
The essential ingredients
SUGAR GRAINS A cascade of sweet white crystals. Even for sugar grains there are truly different qualities, shapes and sizes and these three characteristics all affect the goodness of the Veneziana itself and its balance. We have found the right one for us! FRESH EGGS It is the basic and perhaps most important ingredient of the panettone because it affects the flavor, the color, the leavening and therefore the lightness of the dough. In short, you need excellent fresh eggs to make an excellent Panettone. Conditio sine qua non.
42,00€
For the Panettone Veneziana Mandorlata (Venetian panettone with almonds) we chose “Acqua e Limone”: our sustainable reinterpretation of the classic Gimlet, a drink that embraces the “no waste” philosophy. Created with our dry gin and lemon redistillate obtained from the waste (peels) of the lemon pressing used in the preparation of drinks, this cocktail is an example of how innovation can meet eco-sustainability. The fresh and aromatic notes of lemon integrate perfectly with the strong character of the gin, offering a clean and regenerating tasting experience. Ideal for those who appreciate creativity and commitment to the environment, “Water and Lemon” is a refined and conscious drink.
Pairing studied by Francesco Vavassori of Unplug-Coktail Vibes
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