Laga soo bilaabo waqooyiga ilaa koonfurta, laga bilaabo rootiga ugu fiican ee Talyaaniga ilaa pizzerias kuwaas oo u qalma xiddig Michelin ah, tobanka wakiil ee Art Blanc kuwaas oo isku dayay alaabta kirismaska khamiirka.
Yaa ku andacoodey in rootiyaasha kaliya ay samayn karaan panettone? Mowjadda cusub ee cajiinka mihnadlaha ah ayaa fursad u siisay panettone loogu talagalay cunto kariyayaasha, laakiin sidoo kale cunto kariye. dubaiyaasha iyo pizza sameeyayaasha, kuwaas oo maalin walba ka shaqeeya diathesis. Dadka ku dhici kara xanuunka hooyada shaybaarkooda oo leh tobanaan sano iyo malaayiin cunto fudud ah oo ka dambeeya iyaga oo daryeela maalin kasta si ay u sameeyaan wax soo saarkooda ugu fiican. Dhawaan, qaar badan ayaa sidoo kale go'aansaday in ay naftooda u huraan cilmi-baarista iyo soo saarista alaabta khamiirka ah ee fasaxyada, panettone marka hore. Waxaan dooranay toban, kuwaas oo sida ugu fiican u matala jiilka cusub ee diastase master, oo laga soo amaahday panettone.
10 pizza ah iyo panettone dubista
Olivieri kun siddeed boqol iyo siddeetan iyo laba (Arzignano - Vicenza)
Markii hore waxay ahayd rootiga qoyska, ka dibna Nicola Olivieri waxay gashay shaybaarka oo waligiis ma tegin, oo u beddelaya foornada sida kuwa kale mid ka mid ah tixraacyada panettone iyo pandoro ee adduunka oo dhan. Maanta waxay la joogaan baarkooda quruxda badan iyo shaybaarkooda weyn ee ku yaal dhismaha warshadaha Arzignano, halkaas oo in ka badan labaatan xabbadood la soo saaro sannadkii. Laakiin inkasta oo tirooyinku ay la yaabban yihiin, haddana dhadhanku nagama lumin oo Olivieri kun iyo siddeed boqol iyo laba iyo sideetan iyo laba waa dhar udgoon iyo tayada alaabta ceeriin. Qaddarka ukumuhu 4 jeer ayuu ka weyn yahay tan panettone ee suuqa ka jirta, waxaana ka mid ah maaddooyinka aan ka helno Australia shanta Corone sultanas sabiib, liinta candied artisan si fiican loo jarjarey, berry vanilj Bourbon ee Madagascar, subagga Belgian oo la helay by centrifugation. . .
Fratelli Roscioli (Rome)
Kooxda roodhiyaasha Roomaanka, Roscioli walaalayaal Laga soo bilaabo foornada homonymous ee via dei Chiavari. Waxay isku difaacaan panettone dhaqan iyo hal abuur leh. Gaar ahaan waa in aad codsan kartaa panettone yar, laakiin sidoo kale "qoyska" panettone ah laba-saddex, xitaa shan kiiloogaraam, oo dhan oo ku jira nooca yicib iyo non-almond. Arrin kale oo cusub ayaa ah suurtagalnimada in la dalbado dhadhanka ugu weyn ee panettone oo lagu daray subag qani ah oo Saint Malo ah. Marka laga reebo kan dhaqameed ee buug-yaraha, waxaa jira shukulaatada Panettone (xitaa saddex shokolaatada, aynu buunbuuninno!), Laakin sidoo kale kan leh isteroberi iyo shukulaatada, iyo mar labaad oo leh cherry iyo shukulaatada cad iyo wixii la mid ah.
Khamiir, pizza iyo rooti (Rome)
Da'da yar ee Francesco Arnesano, oo ah guulaysta dhabta ah ee pizza Capitoline ee qaybtiisa (laakiin sidoo kale waa weyn oo leh rooti iyo pizzas wareegsan), ayaa isku dayay panettone sanado badan oo leh natiijooyin wanaagsan. 3 cajiin, khamiir 36/48 saacadood, qaso subagga alpine iyo bur burka organic, oo dhan si ay ugu dhuftaan 5 kala duwanaansho (classic, pandoro, saddex shokolaatada, chestnut glazed iyo karamel subagga cusbayn, khudaar, khudaar xamaasad iyo Bronte pistachio cream) . Baakadaha ayaa mudan in la xuso, ku celcelinta sanadkan sawirada cinepanettoni à la Vanzini.
Longoni (Milan)
Laga soo bilaabo mid ka mid ah rootiyaasha caanka ah ee Milan, waxaad filan kartaa oo kaliya panettone ugu fiican magaalada uu ku dhashay keega Christmas-ka. Philologically, Longoni panettone ah waxaa weheliya "Panettone qof kasta - Milan waxaa iska leh qof kasta" abaalmarinta oo si fiican u muujinaysaa magaalada ay ku dhalatay. Si loo soo celiyo ereyga xitaa in ka badan, in kasta oo hadda aysan macquul ahayn in la helo, waxaa sidoo kale jira baakadaha quruxda badan ee Longoni uu ku sameeyay Fornasetti Foundation: on panettone dubista Milanese, dibadda waa baakad aad u qurux badan oo lagu sameeyay sawirka Professor.
Forno Brisa (Bologna)
Iyaga oo aad u jilicsan waxay ku qeexeen inay yihiin "xun laakiin wanaagsan". Malaha, laakiin panettone ka Forno Brisa Bolognese ayaa ku guulaysatay cuntooyinkeeda. Sirtu waxay ku jirtaa isbeddelka, kaas oo ixtiraamaya canons-ka rootiga casriga ah, kaas oo ka dhigay sii jiritaankiisa calankiisa: hooyada diastase, bur organic iyo ukunta, miraha candied artisanal, subagga centrifuged, sonkorta bakoorada organic. Panettone Forno Brisa waa bilaash qaab dhaqameed (kadib waxaa sidoo kale jira pandoro, si aad u joogtid dhaqanka), oo leh khudaar iyo shukulaato, oo leh gianduia iyo kali ah qaxwo iyo shukulaato cad.
Forno Sammarco (San Marco ee Lamis - Foggia)
Halkan looma yeedho panettone, laakiin waa Panterrone, si loo muujiyo asalka dhabta ah ee Milanese ee alaabtan khamiirka ah, dabiiciga ah ee foornada qoyska ee sanado badan ayaa lagu yaqaanay meelo ka baxsan xuduudaha gobolka Foggia. Qoraaga guusha foornadan waa Antonio Cera, kaas oo ku raaxaysta qiimaynta maaddooyinka saboolka ah iyo kuwa maxalliga ah, sida sarreenka gubtay, kaas oo tilmaamaya baastada qaarkood, ama Saytuun Celin oo isku dhejinaya oo u beddela xamaasad xiiso leh. Liin dhanaanta halkan si adag ayay uga socotaa Gargano oo ma tagto oo keliya Panterrone dhaqameed, laakiin sidoo kale waxay ku jirtaa panettone go'an.
SapoRè (San Martino di Buonalbergo - Verona)
Isagu waa ku guulaysta tartanka Gambero Rosso conforme panettone tartanka, kaas oo isku dayay in ka badan afartan oo go'aansaday in waxa ugu fiican uu ahaa pizzaiolo this, ama halkii, sida uu jecel yahay inuu isku waco "pizzaricercatore". Renato Bosco waa kan aan joojin natiijada ugu horreysa ee wanaagsan, wuu sii socdaa, raadinta qummanaanta. Panettone-dhaqameedka iyo pandoro waa shay la hubo, laakiin haddii aad rabto inaad ka bilowdo adduunka hal-abuurka waxaa sidoo kale jira Recioc (oo leh qaxwo iyo shukulaatada cad), AlbiRè (oo leh khudaar iyo shukulaato) iyo AmaRè (shukulaatada iyo cherry madow).
I Tigli (San Bonifacio - Verona)
Waxa uu u tartamayaa xiddigii ugu horreeyay ee Michelin ee pizzeria muddo sanado ah, halka aadka u weyn ee Simone Padoan oo ka socda I Tigli ee San Bonifacio uu naftiisa ku maaweeliyo alaabada cajiinka kirismaska si uu uga dalbado dukaankiisa internetka. Panettone dhaqameedku waa mid dhaqameed oo muujinaya tayada alaabta ceeriin: orange-ka iyo sabiibku waxay ka yimaadaan Sicily, halkaas oo pizzaiolo Venetian ay taageerto gacmaha xirfadda leh ee Corrado Assenza ee weyn, oo ka baxsan panettone waxaa lagu daboolay lakabka sybarite ee almond glaze. . Kadibna waxaa jira nooca 3-shukulaatada ah oo labajibbaaran, kaas oo kan labaad uu ka kooban yahay ku darida ganache siman oo lagu sameeyay subag iyo shukulaato.
3Voglie (Battipaglia - Salerno)
Valentino Tafuri waa farshaxan-yaqaan dhinacyo badan leh oo soo saara cajiinka. Waxay ku bilaabataa pizza, kaas oo laga cuni karo 3Voglie di Battipaglia, ee gobolka Salerno (2 qaybood oo ka socda Gambero Rosso). Wax yar, waxay sidoo kale isku nadiifisaa diyaarinta rootiga iyo alaabta macaan ee leh diastase sida croissants, markaa isku day panettone. Waayadan danbe waxa uu sameeyay shaybaadh uu ku heli karo meelo badan oo uu ugu huro diyaargarowgan waxaanu sanadkan u soo bandhigay mid dhaqameedka oo leh liimi iyo sabiib, kan 3 shukulaato ah oo ugu hal abuurka badan waa shukulaatada shukulaatada ah ee khudaarta iyo brackish.
10 Roodhi (Napoli)
Diego Vitagliano waa mid ka mid ah pizzerias-yada ugu fiican Talyaaniga, oo ku guuleystay daraasiin iyo daraasiin abaalmarino ah, kuwaas oo, ka dib guushii colomba, sidoo kale waxay dhadhamiyaan panettone markii ugu horeysay. Diego Vitagliano wuxuu soo bandhigay sanadkan wax soo saarkiisa cajiinka weyn ee uu saxiixay 10Bakery (roobintiisa Naples). Cilmi-baaris badan iyo tijaabin - natiijada ugu dambeysa waa badeeco macaan oo macaan, taas oo Vitagliano kaliya ay ku bixiso 2 nooc oo kala duwan, Classico iyo Tre shokolaatada.
Ka baadh gallery
