It's Christmas in a few days is the favorite topic of the media is the panettone, a Milanese sweet but widely known throughout Italy and abroad. Watching commercials on television but I wonder panettone communicate well its characteristics? The television commercials are still in the 80s, communication is always the same, Santa Christmas arrives with reindeer, snow, the air of celebration, the family around a table with a father in the middle, or the usual round of goose that is dismayed with air but asks what I have in hand? Oh look a Panettone (What you thought it was, honey?) Then it's Christmas! Communications that do not stand for originality, see one you've seen them all. Not a word about the city, on the preparation, I understand that in the '80s had to communicate feelings, rather than the quality of the ingredients but today is still valid? The approval of the community's message reflects the approval of the production of panettone Altroconsumo did a 'survey that did not enrage just food companies, but drew attention to a serious problem quality, full mouth companies! Given that equate an industrial product with a pastry is not always right, would be fun to judge now from industrial artisan panettone .
I in my little I did a documented review, I went to take a look at the super there are ingredients that have made me amazed by his eyes flavorings (flavor of cake?) to glucose syrup - fructose not only flour, yeast, eggs, sugar, butter, raisins and candied fruit, choose a cake that has only these ingredients, if you can, could be a difficult undertaking! I have many doubts about the nutritional tables seem very truthful in relation to the ingredients used, if you use 20% of candied fruit you can not have a lower number of calories! A word of advice look at the weight of the packs for the price are not 750 g 1 kg. Maybe cheaper but because the weight is lower . Altroconsumo but I would not be hard to pick one.
The problem of cost is addressed by the Roberto Pira on ilfattoalimentare indicates that it is running as the sell-off in super, it is curious that the range of the price range from € 2 to get to the artisan panettone from 30 € per kg, but who assures us that we are spending well if the ingredients and information is not exposed even in pastry? Not only do supermarkets make the posts for some companies, even if they do make the pastry by other laboratories (hopefully not from the industry). There are still steps on steps that have a cost and difficult to understand who makes and who sells, in short all the appearance is deceiving and nothing seems to justify the price. In Switzerland at Marnin Locarno CHF 30 per kg. The port in Lugano 29 CHF in Italy in Milan often sells for 30 euro per kilo is a high cost , approximately 30% more, which puts it at the level of shellfish, fillet of veal, scallops sought after. Many
best to read and listen to the advice of Robert and Lydia tzatziki for breakfast to prepare a cake at home as they do their , that good that envy!
To compensate for the lack of communication quality Panettone : we are thinking bloggers, providing detailed information useful and best of all gli altri media messi insieme, non è solo un gioco come dice questo articolo della Andkronos . gli utenti e le aziende online non giocano come qualcuno vuole fare credere.
In tutto questo ramadan tra giochi on line, offerte speciali e slitte di babbi natale sulla neve , ho apprezzato molto il lavoro di uno dei miei lettori Mauro Ronci , della azienda Vito Ronci il quale per meglio documentare il suo lavoro ha filmato e fatte vedere le fasi di lavorazione del suo panettone fase 1 e fase 2 ! L’ho trovata un idea buona perchè pone l’accento della lavorazione del panettone di quanto è complesso e impegnativo produrre un panettone di qualità. Sono certo che qualcuno l’anno prossimo seguirà il suo esempio . Mi piace perché pone al centro dell’attenzione il prodotto e non quello che gli sta intorno, ma soprattutto quando un prodotto è di qualità va comunicato, spiegato, non si deve differenziare solo per il costo, andate a vederlo Il Panettone a Lievitazione Naturale .
Questi ragazzi Mauro e Valerio hanno chiaramente dimostrato la strada da seguire, non ha fatto così invece il sindaco di Milano Letizia Moratti che vuole proporre panettone milanese 365 giorni all’anno (non sarà un po' heavy?) according Slow food and Autogrill (what a strange gang)! I disagree I find it an unhealthy idea, this is not possible if the communication is still bound to the holiday season, you can also distribute autogrill panettone all year but you have to motivate the purchase and you do at Easter ? Shoot all the doves, p er sell panettone? Celebrate Christmas on Aug. 15? Believe me Letizia with 30 degrees in the shade is much better than going to the beach, do not say this with an ice cream, but with a nice fresh watermelon rather than a cake .
end by a call a bit 'at all, Christmas is the period of tradition in every area there is a traditional sweet Christmas different from pandolce, gingerbread, bisciola, buccelato, here is Gukelhupf almonds and pistachios, I do not say do not buy the cake but cultivate the traditions of Christmas against the approval of the taste and flavors .
forgot you know that the country's largest producer of panettone? Brazil and it is known that in Brazil they eat so much! I have not written and you do not you read!
Best wishes to the next post, I have not finished writing before Christmas, I must respond to a letter Thursday of a reader!
Update December 24 I'm sorry I could not make another post, but I also have inconsistent dinner, preparation, shopping, Santa Claus, the performances of the children are "out of order " I wish everyone a Merry Christmas Day .
The Artisan Panettone Milanese project Chamber of Commerce of Milan. The cake pastry Marnin Arno Antognini to Locarno was judged the best cake in Milan.
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