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Nov 29, 2012 04:08 AM

I see panettone everywhere

Practically every store I go into including discount stores have panettone. I have bought them everywhere in the past too. Are there any that stick out above them all? Some are very cheap and some get expensive! Thanks!

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  1. Absolutely!!! William Sonoma at this time of year only. Has chestnuts and decorative tin. I am banned from buying for people unless I give that night or I eat it all lol!

    1 Reply
    1. re: Linda VH

      I have to agree, I love WS's Panettone - one of the most moist I've found.

      And don't forget it makes the BEST french toast when it starts to get a little dry (if you still have some around).

    2. I really like the Trader Joe's brand, raisins and orange peel. I'm eating it for breakfast right now.

      13 Replies
      1. re: escondido123

        !! Will look for it! Can it be frozen? How long will they last if not froze?

        Going to SO parents for Christmas and they are... very bad hoarders and since we will be traveling three states over I will not have access to a real kitchen. This may help ease Christmas morning.

        1. re: Crockett67

          I think they last a fairly long time, assume they can be frozen but they are large so will take up a lot of room in the freezer.

          1. re: escondido123

            I have a 7 cu.ft. freezer that I'm working through so there is room. But I will look on the side of the pack and see.

          2. re: Crockett67

            Panettone lasts for a while. The denser it is, the more life it has. Regardless of the printed expiration date, panettone is fine probably for six months to a year after that date.

            Nonna Maria knows so in this video. She buys her panettone this year (on sale), so that she'll have it for next year. All Italians should watch this vid for a laugh -->

            1. re: Cheese Boy

              !?!? How are they not molding!?! What are they putting in them!

              1. re: Crockett67

                I've asked myself that question many times.
                The commercially made panettones are amazingly resistant to mold.

              2. re: Cheese Boy

                thanks Cheese Boy, I just spent 45 minutes getting addicted to nonnamaria. you really don't have to understand Italian to appreciate that vid, anyone with a grandmother will get it. And most chowhounds should enjoy this one as well.

                humm... i wonder how much rosetta stone or berlitz charge to learn italian...

                1. re: KaimukiMan

                  KaimukiMan, on that first video where Nonna Maria is out shopping, click on the "CC" icon (in the screen's lower border) to turn the closed captioning on. Select "English" subtitles as your option, and you're good to go.

                  This video is also fairly well done -->

            2. re: escondido123

              Trader Joe's is delicious and a great bargain, $4.99 instead of the $12-$36 charged other places.

              1. re: Querencia

                There is a big grocery store on the same strip mall selling all kinds of imported ones. The TJs is made in Italy and as good or better than the ones at lest double the price.

                1. re: Querencia

                  I bought a Trader Joe's yesterday afternoon and I don't see any preservatives in the ingredient list. I don't understand how they stay fresh and mold free for the long haul?

                2. re: escondido123

                  Trader Joe's panettone @ $4.99 is the bargain of the season. It has a delicate orange flavor and is loaded with raisins and orange peel. Stays moist and yet the list of ingredients doesn't mention anything scary. And at that price it makes a wonderful casual "extra" little gift.

                  1. re: Querencia

                    Aldi's sells the identical version for $3.99 and by next week $2.99. They freeze well too.

                3. I recently saw a panettone manufactured by Panesonic.

                  1. I keep a few around in the garage for soaking up oil spills.

                    6 Replies
                    1. re: mrbigshotno.1

                      Seriously. Best use for panettone EVER. This stuff is the Anti-Cake.

                      1. re: DuchessNukem

                        Nonsense. Like fruitcake, there are bad ones, and exquisite ones. And the exquisite ones are sublime, and to be savored.
                        Good fruitcake or panettone is really a treat with coffee or tea.

                        1. re: The Professor

                          I agree. I absolutely love a good panettone, fruitcake and stollen. I will choose any one of those (with a good cup of coffee) over a piece of chocolate cake, epecially around the holidays.

                          1. re: ttoommyy

                            I have to put stollen in the number one spot ahead of the other two.
                            Stollen is not too dry and it's not overly dense either. It's perfect.

                        2. re: DuchessNukem

                          You have to sample some of the great ones.
                          Maina made a great one for Neiman Marcus -- it was probably the best I've ever had.

                          1. re: Cheese Boy

                            I'll agree I've never had a great one. The textures I've had have been dry and resistant; the fruits chewy and not well integrated. I'm not a huge cake person from the start, so the substandard panettone I've run into just makes me shrug. I'm probably not going to spend a lot of time trying to find a perfect one.

                      2. I see it everywhere too but have never tried it. It looks like it might be similar to Irish Soda bread. Is it?

                        3 Replies
                        1. re: calliope_nh

                          it's sweeter and lighter, almost like polish bobka and with the candied fruit or citron in it.

                          1. re: javaandjazz

                            My faves, bearing I mind I DON'T like Chesnuts (which knocks the Willimas Sonoma one out instantly) are Bauli, which comes in a pink box (an is fairly reasonably priced, usually) and Les Tres Marias which usually comes in a low wide box, which seems to change color/logo every year (I think it's sort of goldy-bronze this year, but don't quote me on that) and tends to be in the middle expensive range ($25-$30 per loaf, as opposed to the 13-16 Bauli usually goes for. Then again, the full sized Maria is quite a bit bigger.)
                            Do NOT get the one from Zingerman's, it's awful (Actually I haven't had particualry good luck with ANY of the so called "fresh baked ones". As much as it goes against everything I believe about food, I'm beginning to think the old line a lot of Italians gave me may be true (the one that goes "A good pannetone needs to be made in a large factory and spend several months lounging around in a warehouse or a container ship"There is no point in trying to find a fresh backed one [or trying to bake your own]). No to be racist/regionalist, but you may want to avoid any of the South American brands as well, a lot of those used candied papaya in leiu of citron (plus they tend to be a dry as dust by the time they get here).

                          2. re: calliope_nh

                            it's a yeast bread. The texture is light.