PANETTONE, a good example of the fusion between immigrants and the Andes.

It is known that bread deals with living energies, also with giving energies and growth, and with a nurturing seed that is transfered to us from the ones used in its confection.
Peru has been the final destination and land of hopes for many people since the beginning of the 19th century. Among them are the Italians. Those, in the quest for better future left their country, because of the World Wars, and embarked themselves from Italy, at the Port of Chiavan belonging to La Liguria region and faced a boat trip that lasted very long. They arrived at the port of Callao, Peru, armed only with willpower and the spirit of sacrifice in order to make something of their lives.
Antonio D'Onofrio was the son of immigrants who arrived from Caserta in 1911. He, as a young boy, began selling ice cream during summers and eventually chocolates. From this experience he developed a sweet brand of chocolates that still exists today (owned by Nestle). In 1960 he began selling Panettone, licensing a recipe from Gioacchino Alemagna, who created one of the best fusion of ingredients belonging to the Inca land in one of the best selling sweet bread that became commercialized in 1950.
Today they are dozens of brands of Panettone available in Peru.
Traditionally, Panettone is tall, light with a domed top that is baked in a paper pan with gold decorations. The dough is fermented for a few days to develop a fusion of flavor, which has notes of citrus and jasmine. The gluten must be very well developed to be strong enough to rise high, maintain its lightness and serve as a support for its own richness and at the same time for the high quality added fruit and raisins. Sugar and Fat are the main ones that interfere with the gluten development, so these ingredients are withheld to the initial mixing to the final dough in a proper manner, to let the dough develop its best quality. When properly done the mix yields a proper thin and very translucent dough. It can be compared as the way in which our own soul develops. That is why the quality of the Peruvian Panettone is one of the best.
If you want to order the D'Onofrio version and the Todino versions (packing can differ) please contact us at : angelasolari&@yahoo.es.
Price : $15 D'Onofrio.       $12 and  $10 the Todino.  We have to include shipping and handling .
Write a cheque or Money Order to NUEVA VIDA BOOKSTORE
Send it to : 496 Jane St.  Toronto, Ontario. M6S 4A2.