Unlike many critics and connoisseurs paid by various publications for review products gatronomico much interest, simple interest for my work and still to love good food, especially during the holidays when you're at home, I bought directly from the award-winning pastry Iginio Massari in Brescia Veneto, the famous "Panettone" good of Italy, according to Red Lobster. I remember Iginio Massari is president of the pastry chefs of Italy and was awarded Best Pastry Chef of Italy. Start
directly from the price because I might say this: if you spend € 80 including shipping for 2 panettone, minimum should be good. So it should be. But the shipment was fast: only one day of waiting.
But we are the characteristics of this confectionery goodness.
The smell soon as you open the package is a journey of images reminiscent of what you can find more natural. Almonds, citrus peel, fragrance, yeast, oven.
From these hints you could make a connection to an appropriate type of sparkling wine. A sparkling wine with good persistence of perlage and perfume. The 'explosion of bubbles that would give strong boost to perfumes to be so persistent but especially intense. Better if it is slightly sweet.
The cut shows the 'use egg color charges, in fact, the' yellow dough is full enough to suggest. Soft to the right place. The blade of the knife cuts very easily and the frosting not as crisp as double that of many other panettone "craft". The cross features appreciation of the cake is well distinguished.
with a soft taste and intense flavors as the nose. Used to highlight the fantastic but especially the candied almonds. Delicious! Also excellent for those who search for the candied them then pick them up in the towel. If possible, says the historical rule, try to heat the cake near the flame of a fireplace. Spectacular.
A recommendation only, not leave it open because it could be much less soft than before. A disappointment not to try.
Value for money: good.
