Bill, somehow or other once air hit my Tre Marie panettone it ‘freshened up’. Wife took a big chunck to work. The perfect Italian breakfast when teamed up with a caffè, truly.
Dude. Fail. Shouldve been klappthulhu
I bought the Tre Marie al Cioccolato over the weekend. Is that a cop out??
Absolutely not. Another great thing about panettone is that you have the freedom to choose without people questioning your masculinity or saying bad things about your momma. The worst that an Italian might say about your choice is that it is not “tradizionale”. I myself am harboring a Galup panettone with candied sour cherries and dark chocolate bits. I bought it for the cherries, and may or may not pick out the chocolate bits, depending upon whether the chocolate clashes with my butter…
After multiple tastings, I am upgrading the Cova panettone to “96+”. True, it is made in a big, opaque, jammy, fruit-driven style compared to the Tre Marie, but any new wood that may have been present in the bread peels used to take the panettone out of the oven. There seems to be some slice variation. Either that, or with the first slice, I experienced something akin to what brother Pobega experienced with his first slice…panettone funk blowing off with a little air?
I thought your Mancrush was reserved for me. As I have stated before, I am far better looking than that old curmudgeon.
Bill - Any score for the Fiasconaro Oro Verde Panettone?
ok, I now rate mine a 97. It’s gone and like the song says, ‘onto the next one…’
I will be re-upping over the weekend. Two more for now sounds about right. I get the 1000g packaged ones for $19.99 as opposed to the 750g for $15.99
I agree with that, and I think that it is terribly unfair that some old fart who is brighter, funnier, a better cook and possessed of a cellar full of original-release Giacosa red labels instead of Chinon should be more popular than you are, Alfie…
Dude, are you buying Tre Marie for $20 the kilo? Where?
What can I say? I traded up.
Pass the truffles.
I am riffing on the French toast idea. I may try it. Just toasting does not work well, because of all the moisture, but dipping in egg and frying? It could be SPECIAL, as Dick Vitale might say. (He does not exist on Italian television. How special is that?) Gonna be wedge-shaped, though, unless you do a custom cut with a lot of waste (all edible, of course).
Corey is also on the short list of VP candidates, should I decide to run for President after all. If ISIS does not blow up Trump soon, I may have to run…
Like pigs wallowing in the truffle butter.
lol. Yes I am.
La Bella Market
No, Tony, I got nothing for you. Sad story, too. Galloni tasted there last year, and gave their panettone an “88”. The owner was so angry that he not only banished Galloni, but also all other Americans wanting to taste there…
A couple of points: “senza canditi” means “no candied fruit for you!” That product is like eating melba toast, and is to be avoided at all costs. And never forget: pandoro is NOT panettone. Not bad, but not panettone…
D. Coluccio & Sons
I don’t understand why this exists. This is like asking for a chocolate chip cookie without chocolate chips.
Yikes! Check this out:
http://gotham-magazine.com/boulud-sud-panettone-inspired-drink?platform=hootsuite
A “fruity, oozy and boozy concoction”. Does one drink this with, or in lieu of, panettone? If “with”, then Bob Parker should be able to recommend a good Cali Cab or Chateauneuf-du-Pape to pair with panettone!