Despite its roots as an Italian delicacy, many countries around the world have their own riff on the classic panettone. In particular, many Latin American countries love this fruit-filled sweet bread. We’re bringing you Chef Nello Cassese’s version, which adds chocolate for a special indulgent touch.
The much-loved panettone may originate hundreds of years ago in northern Italy, but it also boasts an elaborate culinary history. After a wave of Italian immigration to South America in the late 19th century, new versions began to pop up that included local fruits, chocolate and other tweaks to the classic recipe.
Known as ‘panetone’ in Brazilian Portuguese and ‘panetón’ in Spanish, the sweet bread has become one of the most popular Christmas foods in Brazil and across South America. In Peru it’s eaten on July Independence Day, while two of the world’s largest manufacturers of panettone — D’Onofrio and Bauducco — hail from South America.
Nello Cassese, Executive Chef at the Michelin-starred Ristorante Hotel Cipriani in Copacabana Palace, A Belmond Hotel in Rio de Janeiro, brings you his own panettone recipe below. Fluffy, fruity and utterly delicious, it’s the perfect centrepiece for your Christmas celebration this festive season.
Preparation 2 days
Cook 35 mins
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