In head toasted panettone with Sicilian anchovies.

The Panettone, the sweet Brianza symbol of the tradition of pastry Lombard, the 6 and the 7 December 2014 market will become the star of a party that has as its objective the development of small businesses in the area.

An initiative born thanks to the synergy of the President of Union of Confcommercio Vimercate Alessandro Barbone, and the head of the public exercises of the territory chef Matteo Scibilia.

Event location "Villa Sottocasa”, a historical residence of the Counts Sottocasa built in the last decades of the eighteenth. Acquired later in 2001 from the town of Vimercate, after restoration, was in part intended to MUST, museum of the area Vimercate.

“Panettone Sottocasa”, History and tradition, This is the name and theme of the first edition of this event to be defined that will allow selected productions and in addition to tasting, the direct purchase from local producers.

Monday 13 October at the 'Osteria della Buona Condotta Ornago I attended the press conference, in addition to presenting the project, allowed me the pleasant taste of a sequence of dishes to work of Matthew Knowles and his wife Nicoletta Rossi with the cake as the main ingredient.

Unexpected combinations that, from appetizers to desserts, have shown how to use this product may have tasty tradition.

Panettone all year? Sure you! Why deprive yourself during all months of the year the typical sweet Lombard? Io insisto, primarily because I like, and secondly, because even so, thanks to the creativity of our artisans, You can not fight the crisis.

Villa Sottocasa

Via Vittorio Emanuele, 53 Vimercate (MB)

Carnaroli creamed Franciacorta with crumbs of cake at mandarin

Scalloped potatoes with mozzarella, gorgonzola cheese and powdered cake

Omelette with fresh orange juice and chocolate brioche

Yes, the typical Christmas sweet of Milan was born from a love story, at least as described in the legends. A dolce love you, and not just for Christmas ...

Last night at the Restaurant Il Fauno Cesano Maderno, the protagonist was just Panettone.

Along with Franco Hat Pasticceria Elisa Seveso, there has been talk of its ingredients, of its preparation techniques, and its history.

That said, did you know that the Panettone is born from a love story?

Well you! Let me tell you ...

It is said that Hugh of Antellari, the nobleman falconer of Ludovico il Moro, was in love with Adalgisa, the beautiful daughter of Toni, a baker in Milan.

A love lived in secret, opposed by the noble family of him, who did not take kindly to the girl, because of humble origins.

Adalgisa, against the other, having to help his father in the shop due to the absence of sick boy, was often too tired to meet up with her lover.

To overcome this,, Ugo, worn clothing humble, came from his father pretending to be a boy in search of work. But things still did not go well: a new shop had opened a short distance causing a loss of customers.

It was then that he realized that Hugh, to increase sales, the quality of the bread was improved. Secretly gave two falcons court, and with the proceeds bought some butter in the dough by introducing it. It was a success!

Not content with, under the Christmas holidays, decided to also add to the egg, sultana raisins and pieces of candied citron. The result was a very special "pan del Toni" from which originated the name Panettone.

Although now comes in many variations, I love the classic, the fact that following the traditional recipe of a time.