Yup! Walked into the local Walgreens and exactly as stated, a pallet sized stack of Pannetone was right by the door.
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Not worth the calories or disappointment.
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Here a review by a british wine-friend who bought the Olivieri 1882 (500g - smaller version) yesterday in Great Britain.
„ Thankfully It is not so small as to be useless for evaluation purposes.
A little more loaf like than the regular fluffy ones with loads of holes and not much fruit.
This has lovely fruit evenly distributed, not too candied, rather very fruit potent.
I sliced as one would a loaf as I think the sizing means it is not as high as the full sized on might be.
I retained the edge slice (noggy as we used to call it on a loaf) for cutting rights and Debbi and I shared a decent slice which I warmed slightly in a pan, perhaps 20 seconds per side.
Yes it is Very Good!
Maybe self justification but this seems to me to be in Prestige or Magnum Vintage territory where supermarket offerings vary between Prosecco through to NV.
Apologies but everything round here gets referenced to chamagne!
Debbi noted the wonderful fruit and I thought there was a smell of fresh pancake about the warmed slice.
The unwarmed edge slice was very pleasant but maybe suffered from being too cold, the delivery van was not even out of sight before we set about this important tasting.“
I don’t know if it’s blasphemy, but there are panettone from Spain that rival (or sometimes exceed) the italian ones.
Interesting, did you personally made this experience or you read it?!
I have a tasted a bunch of them, the most recent one was a panettone by Lluis Costa (Vallflorida Xocolaters).
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Thanks Martin - been meaning to try these… popped in order for a few to ship to US. Didn’t see any jam options unfortunately
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Anyone ever try one of these?
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As I said earlier, I’ve been ordering Olivieri 1882’s classic panettone for a few years. I decided to try the “super classic” version this year, I think the main difference being it goes through a longer fermentation. Very tasty, but while we’re talking about comparing to something I haven’t had in a year, I think I’ve preferred the “regular” classic from Olivieri. This seems a bit more bread-like, maybe a bit drier than the regular classic. Could just be this batch.
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For the first time I warmed a big slice of Panettone in my new Breville Smart Oven AirFryer for 5min with the „keep warm“-function by 70 C or 140F. I recommend it.
We had the Romito panettone on Christmas and it was indeed amazing. The almond element “an emulsion of Sicilian organic almond that replaces a part of the butter” was a new experience, that made the panettone almost a bit custardy instead of the usual dryness of many examples. Not a typical panettone by any means but worth trying.
I am just in love with paneton. I remember how I ate the whole Greece panetone alone. It was something for sure. If you’re a fan too, you might enjoy exploring unique variations. Check out this review for interesting options. Happy holidays!
I have ordered a few in the past years. It used to be very nice, but since last year, the quality has declined massively, while the price is ridiculously high now. The most recent one I ordered arrived hugely under-proven, soggy and simply inedible. I am not ordering anymore.
Olivieri 1882 is my #1 pick. Absolutely airy and cottony. Eataly used to sell them earlier in the season, but they have sold out.
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Olivieri 1882 has US website and they ship in the US. I checked yesterday, and while they are sold out in most flavors, they still have a few of the special verities left.
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In addition to the Filippi panettone with marrons glaces, we had Filippi’s panettone variants called “struca” that are also sourdough-based but made with olive oil in place of butter. We had struca with either candied lemon or candied orange in place of the mixed canditi which I don’t really care for much. I particularly liked the orange struca that we had last night.
Thanks, good to know.
