Linked to the Milanese tradition, panettone has some close Italian "relatives"
At Christmas there is no banquet that does not end with the panettone, a cake made with water, flour, sugar, milk, butter, eggs. To these ingredients are added sultanas, candied orange and citron peel and natural yeast.
A product protected since 2005 by a specification of the Milan Chamber of Commerce which specifies its ingredients in order to be defined as “typical of the Milanese artisan tradition”.
How can you taste panettone without putting your line at risk?
Panettone, like many other Christmas sweets, has a high calorie content: about 360 calories per 100 grams.
It is therefore recommended to indulge in only a small slice, after party meals. But first you should try not to overeat with dishes, to make room for this Christmas cake.
The "trouble" with panettone is that it has a low satiating power. So it's easy to double the portions. The good thing, however, is that it can also be eaten in the morning for breakfast or as a snack in the afternoon.
Better to avoid the one filled with chocolate or cream because it has an even higher calorie intake.
Pros and cons that characterize the panettone
To be tasted intelligently, panettone must also evaluate its aspects. It in itself has no contraindications but, like all sweets, it causes a glycemic spike. It is not recommended for those suffering from diabetes.
Panettone without candied fruit and raisins is also to be eaten sparingly. Being a leavened product it can cause digestive problems and stomach bloating. It would be better to avoid their evening consumption.
The dessert is not recommended for those suffering from gastritis. In any case, it is always worth knowing the exact composition marked on the label, always bearing in mind that the ingredients written first are those present in greater quantities, indicated in descending order.
To appreciate the softness of the panettone, it is best to consume it within a few days of opening and keep it cool in its cellophane. Not in the fridge as it tends to lose its fragrance.
Close relatives of the panettone. Who I am?
Our beloved dessert is not only on the Christmas table. He is accompanied by other typical sweets such as pandoro, a native of Verona. It is the closest relative and the one that has the most calories because it is richer in butter and eggs.
The panforte, typical of Siena. Specialty enriched with hazelnuts, cocoa and honey. Finally, the Christmas log, typical of the French tradition, made in the shape of a wooden log. Symbol of the Christmas holidays also in many countries of Northern Europe. A delicacy inspired by the custom of burning a log in the fireplace that had to burn for twelve nights, that is, until Epiphany.
