Image by History Today, 2018
See
A tall, dome shape bronzed in colour traditionally spread with large candied fruit. Meticulously baked for at least 30 hours and hung upside down to prevent collapse.
Smell
Intense and harmonious scents of raw ingredients used. Fragrances of citrus, butter and vanilla are an indication of a quality Panettone.
Touch
Described to pull a part like fairy floss, you should feel the rough textures on its exterior and ultra-soft, fluffy and bouncy consistencies on its interior. If a sliced piece returns to its original shape, you know it’s the one.
Taste
Absorb the perfect balance of flavours. It should be sweet and buttery, rich and bitter melting in your mouth upon first bite due to the moistness.
Original Recipe by Italian Pastry Master, Gino Fabbri
Image by Kelsey Zafiridis, 2022
When it comes to consuming Panettone, the world is your oyster. Sweet or savory, panettone is a versatile piece of cake that can be enjoyed in all forms.
Tear through the body of the panettone and dip in your espresso made from D’Angelo Coffee Italiano Beans. This is such a nostalgic pairing for some; I still remember my brother and I strolling into our Nonna’s back room (you know the back room that almost all Nonna's have?) after Christmas lunch to a freshly brewed Macchinetta and multiple slices of Panettone.
What better way to celebrate Christmas than with a glass of Moscato (and/or a shot of Liqueur) in one hand and a piece of panettone in the other. I suggest serving a slice with a glass of 2020 Bera Moscato D’Asti DOCG or Bottega Pistachio Liqueur. You will not regret it.
Image by Kelsey Zafiridis, 2022
Similar to the cream we use to bake Tiramisu, combine mascarpone cheese, sugar and eggs to whip up Mascarpone cream. Apply a dollop beside your slice of Panettone (or do a Liana and spread it all over) with fresh peaches or berries.
Use any spread to enrich your panettone. We recommend the creamy Alberti Strega Spread or Fiasconaro’s smooth and velvety spreads. Select from Chocolate or Crema alla Manna (hazelnut and honey). Be generous with your spread, it is the holiday season!
The most traditional way to enjoy panettone is simply on its own. This will allow you to really taste a high-quality panettone and activate all senses through its raw ingredients.
Image by Morgan Sette, 2021
Liana De Vita
Lover of Food, Wine & Travel
Passata Day at Mercato, 2021. Image by Morgan Sette
What is Passata exactly?
Importantly, what it is not, is cheap and processed tomato sauce where you will most likely find at the supermarket. Passata, which has been meticulously prepared, made and bottled by hand, is a tomato purée made from the freshest and ripest tomatoes. When made traditionally (with the tomato skins and seeds removed), you can taste the rich and fresh flavours with smooth and velvety textures. From pastas and minestrones to pizza bases and meats, Passata is versatile and can be used in a multitude of ways. The life of this purée can last for months (sometimes years like the bottles in Nonna's cellar!)
Passata Day at Mercato, 2020. Image by Morgan Sette
What do you need to host your own Passata Day?
1. Your people. Whether that be your family, friends, relatives or all of the above. Your crew are the people who will create the special something with you and have a laugh in the process.
2. Tomatoes. Obviously. But not just any tomatoes. Try locate San Marzano Tomatoes if you can. If not, Roma are frequently used in Australian Passata making. San Marzano are classified as DOP, the pinnacle of Italian tomato varieties. Grown beneath the behemoth of Mount Vesuvius, the volcanic soil creates the perfect climate for growing the most unique tomatoes on the planet.
3. On a smaller scale: a large pot on the stove. On a bigger scale: Fire pit in the backyard. Be safe and heed fire danger days!
4. Don't forget your pairing knives, sterilised bottles or jars with lids, a funnel and a tomato press. Remember: 1kg of tomatoes will grant you 750g of Passata.
Passata Day at Mercato, 2020. Image by Morgan Sette
So, what’s the process?
1. Wash your tomatoes and make sure to remove any dirt or residue which will affect the taste of your Passata. Blanch them in boiling water to loosen the skins for easy separation.
2. Using a press, separate the skins and pulp from the flesh and juice: this is what is puréed to make your Passata.
3. Can or bottle your Passata. You can add a little something something for that extra flavour: a basil leaf in each jar to heighten the taste, some garlic for a kick or in true Caporaso fashion, you can go straight-edge Pommodoro (tomato) style.
4. To preserve your Passata, cover the bottles in water and boil for 40 minutes (this pasteurises the mixture). You should use tea towels in the pot to help stop the jars from banging into each other while being boiled as there’s a lot of pressure going on in there. We want this to be the best Passata that it can be.
5. Store in a cool, dark place and allow your Passata jars or bottles to sleep for one or two days. Do not bother the heavenly things. This is very important.
6. And there you have it. Your Passata is ready to be the hero of many meals.
Passata Day at Mercato, 2020. Image by Morgan Sette
Passata Day. Discover the fine art of how to make your own Passata and Pelati with the Caporaso's.
Want to skip the Passata Day and go straight to the sauce? Purchase a bottle or carton of our Mercato Passata here.
Passata Day at Mercato, 2020. Image by Morgan Sette
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