Na al'ada ko ƙirƙira, don wasan bingo ko a ƙarshen cin abinci, ga zaɓi na ƙwararrun masu fasaha 5 don siye a cikin birnin Rome.
el Karatun Aikin gaske ne na gwanin irin kek: daidaituwar sel yana nuna ingancin miya. Sannan wasu abubuwa sun shigo cikin wasa kamar launi, ƙamshi mai ƙamshi, yanke juriya. Gabaɗaya, elasticity alama ce ta samfur mai kyau. Ƙarfin masu sana'a, waɗanda akai-akai tattara manyan panettones, shine ƙimar girma-danshi.
Mun zaɓi adireshi guda 5, tare da ƙwarewa masu alaƙa, don siyan a cikin birnin Rome don wannan Kirsimeti dubu biyu da ashirin da ɗaya.
Cioccococca biscuit panettone Daga Dario Nuti, Babban Mai dafa abinci, Rome Cavalieri, Otal ɗin Waldorf Astoria.
Cocoa, apricot da orange: shine manufa mai dacewa don teburin biki bisa ga Dario Nuti, Tuscan daga Mugello. Inda aka haifi mahaifiyarsa yisti: “A cikin lambuna ina shuka apples, hazelnuts da pears. An fara duka a cikin 3 tare da fatun fermented na cikakke apples Annurche. Tare da taba inabi da ruwan marmaro. Don haka sunan Melinda,” in ji shugabar. Sakamakon haka? "Panettone wanda ba shi da dadi sosai wanda cakuda vanilla thaiti, cikakken dandano, da kuma vanilla Bourbon, tare da m da gasashe bayan dandano, an haɗe shi da man shanu na Faransa wanda ke ba da dandano ga kullu." Kwanaki XNUMX na jiyya tsakanin fermentation da dafa abinci (kimanin mintuna hamsin da biyar). Kunshin g dari takwas yana biyan Yuro talatin da takwas kuma ana iya adana shi har tsawon kwanaki ashirin a rufe a cikin jakarsa, a zazzabi na goma sha takwas ° / ashirin °.
Pistachio Bronte da farin cakulan panettone by Davide Cianetti, shugaba a gidan cin abinci na Numa al Circo.
Iyakantaccen bugu da gwaji na sa'o'i goma sha biyu don wannan kyakkyawan panettone wanda ke bayyana ciko wanda ya ƙunshi farin cakulan da Bronte Dop pistachio kuma an lulluɓe shi da farin cakulan sanyi. "Ya kamata a yi amfani da shi kadai saboda yana cike da ruwa kuma yana da kyau tare da Passito di Pantelleria Ben Ryé wanda, godiya ga lullube da bouquet tare da 'ya'yan itace na apricot da lemu mai lemun tsami, yana nuna dandano na panettone", in ji Cianetti. Kunshin kilogiram 1 yana biyan Yuro talatin da biyar kuma, da zarar an bude shi, za a iya adana shi na tsawon kwanaki goma.
Karatun na gargajiya by Danilo Frisone daga sabon Forno Cresci.
Samar da al'ada na 2 talakawa, tare da arba'in da takwas hours tsakanin jiyya da fermentation tare da diastase uwa, gari daga Molino Pasini, man shanu daga Normandy da candied 'ya'yan itace daga Agrimontana ga wannan panettone sosai daraja da Romawa. Danilo Frisone, wanda ya gano kansa a matsayin mai yin burodi yana da shekaru arba'in bayan ya yi doguwar gogewa a cikin kwalayen ya ce "A bikin Kirsimeti na dubu biyu da ashirin da daya za mu toya kusan nau'ikan panettones dari takwas kuma mun sake tsara akwatunan, tare da zane na musamman." kicin. “Asirin shine a daidaita abubuwan da ake amfani dasu kamar yadda zai yiwu don samun samfur mai laushi da ɗanɗano. A wannan shekarar na yi aiki da yawa a kan acidity na lemun tsami ”. Kunshin kilogiram 1 ya kai Yuro talatin da biyu.
Panettone Il Romanese ta Giorgia Proia, kantin irin kek Casa Manfredi.
Panettone na gargajiya na Milanese ne "wanda aka yi a cikin birnin Rome", kusa da Colosseum. "Lafiya, daidaitacce, haske." Wannan shine yadda Giorgia Proia, almajirin Gianbattista Montanari da Rolando Morandin, suka bayyana shi, wanda ke sabunta mahaifiyar diastase kwana ɗari uku da sittin da biyar a shekara tare da kulawa da ƙauna. “Mai dacewa sosai a ƙarshen cin abinci, ba tare da kyalkyali ba, tare da manyan ƴaƴan ƴaƴan candied tare da ƙamshi mai ƙamshi. Kirsimeti a gare ni kamshin lemu ne." Marufin akwatin kwalin ja ne da gwal mai alamar dusar ƙanƙara wanda ainihin 'maigidan gidan' ya ƙirƙira: ɗansa Manfredi ɗan shekara tara. kilogiram da 100g sun kai Yuro talatin da takwas, amma kowanne ɗayan panettones na Casa Manfredi (wanda ya lashe lambar yabo ta Panettone Máximo dubu biyu da ashirin da ɗaya na Agrimontana don mafi kyawun sadarwar dijital) ana samun su a cikin dafaffen sigar (220g goma sha biyar). euro)..
Gianduoso Panettone by Felice Venanzi da Marta Boccanera, mai dafa irin kek Grue.
Ma'aurata sun haɗu da mahaifiyar diastase: bayan karatun jami'a, ya hau kan hanyar pizzaiolo, na mai cin abinci irin kek. Sauraron sautin sa "mai daɗi ne, mai gamsarwa." Ni'ima a cikin akwati." Gianduioso mai samun kyauta yana buƙatar kwanaki 3 na jiyya. Felice Venanzi ya ce "Abin shayarwa na sa'o'i 3 na mahaifiyar 4 yana da mahimmanci don cimma kyakkyawan samfurin karshe". "Muna farawa da rana tare da kullu na baya da sa'o'i goma sha biyu na fermentation a ashirin da shida °. Ana barin kullu don hutawa kuma, sau ɗaya a cikin gyare-gyaren, an bar shi har tsawon sa'o'i 6/8. Da zarar an cire su daga cikin tanda, da sauri aka juya su don sake rarraba nauyi da danshi sannan a bar su su huta na tsawon sa'o'i goma sha biyu. Washegari, ana tattara su a cikin sachets waɗanda aka yayyafa barasa na vanilla a ciki”. Ta kara da Marta Boccanera, wacce ita ce ke kula da marufi, tare da kyawawan abubuwan da suka dace, cewa "zafin dandano na Gianduioso yana ba da ganache cakulan duhu guda ɗaya daga C. de Marfil (sittin%), PGI Piedmont hazelnut da cakulan cakulan chips tare da bayanin kula na citrus”. Kunshin kilogiram 1 ya kai Yuro arba'in da biyu.
