>Twenty-nine Christmases have passed since Jim Lahey of Sullivan Street Bakery in New York jump-started a national affair with artisanal panettone, the voluptuous Italian sweet holiday bread. No fluffing agents. No binders.
Ma la chicca è questa:
>“There’s a die-hard group in Italy who loves panettone and a die-hard group who loves pandoro, and of course fringe groups who love both. It’s kind of endearing,” said Roy Shvartzapel, whose California-based company, From Roy, makes an acclaimed panettone and plans to introduce pandoro next Christmas.
Rarer and more difficult? Difficult da trovare forse, ma gli americani sono sicuro che se lo magnano volentieri.
Ma perché difficult? Ci metti lo zucchero a velo, lo tagli e lo mangi. Mica è fisica quantistica.
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>Twenty-nine Christmases have passed since Jim Lahey of Sullivan Street Bakery in New York jump-started a national affair with artisanal panettone, the voluptuous Italian sweet holiday bread. No fluffing agents. No binders.
Ma la chicca è questa:
>“There’s a die-hard group in Italy who loves panettone and a die-hard group who loves pandoro, and of course fringe groups who love both. It’s kind of endearing,” said Roy Shvartzapel, whose California-based company, From Roy, makes an acclaimed panettone and plans to introduce pandoro next Christmas.
Rarer and more difficult? Difficult da trovare forse, ma gli americani sono sicuro che se lo magnano volentieri.
Ma perché difficult? Ci metti lo zucchero a velo, lo tagli e lo mangi. Mica è fisica quantistica.
Panettone is on the table, but it is another one.
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