Italiano
As it is usual for any historical traditional food, even for the Christmas Cake par excellence, the panettone, there are various legends that create an aura of mystery and magic.
One of these legend is so in keeping with the spirit of the holidays that it seems like the plot of a Christmas movie….
We are at the end of the fifteenth century: the Duke of Milan, Ludovico Sforza, is holding a Christmas banquet. The cook, however, burns the dessert, sowing panic in the kitchen.
Luckily, a young scullion named Toni has a brilliant idea: he takes from his bag a loaf of sourdough that he had set aside for his family, and begins to knead it with flour, eggs, sugar and raisins.
Eventually, a well-leavened cake came out, soft and sweet. So tasty that Duke Ludovico himself wanted to congratulate the young man, naming that extraordinary “bread” after him: Pan de Toni (literally “Toni’s bread”).
But now, from the legend we move on to reality, with the Pan de Toni, the artisanal panettone leavened with the Inox Bim retarder proofer, created by our friend Mariano Guardianelli, chef of the starred restaurant “Abocar Due Cucine” in Rimini, Italy.
