This is a classic question in Christmas: do you prefer some Panettone or Pandoro? These are the classic italian ready made dessert in Christmas (on top of the black or white torrone) and you need to have a favorite. It’s a must! Of course you can eat a piece of both but everyone has a preference. So which one you are going to choose?
I personally prefer the Panettone because less greasy and with a more interesting taste: a bit of raisins and candy fruits make the trick. However also the Pandoro is very nice and was my favorite when i was little. It’s super soft and buttery and with the sugar on the top is just good!
The best way to enjoy the Pandoro is to toast it a bit in the oven or on the toaster, but you can also serve it as a cool dessert, just cutting slices and adding nutella or homemade cream between slices. I love that! The cream is good for the Panettone too but i prefer it alone, just as it is.
And what about you?
PS. Mamy lo so che tu preferisci il Panettone come me ora! E capisco anche papa’ che continua a credere che sia il pandoro il mio preferito… con tutti i pandori che mi sono mangiata da piccola! E guai se mi davi un panettone! a Capodanno comunque non manchera’ sicuro!
And here we are again… it’s almost the 31st of October, so what you are going to do this year?
Are you planning to dress up and go to an amazing party? or are you just going to ask sweets door by door?
In Italy Halloween and its celebration wasn’t really famous until we started to be absorbed in the traditions of all the TV series and american scary movies arrived in our country. Then, of course, the economic potential of Halloween it was discovered and, on top of that, in Italy we can’t say no to parties, occasions to go out, have fun and maybe leave also some scary experience.
So welcome to Halloween parties everywhere!
But what are you going to do this year? Party or not party? Fancy dress or just a scary movie at home? have you already made a decision?
Be quick, the midnight it’s near!
PS: Mamy e voi che farete? nessuno dei vostri amici organizza una festa di Halloween per il 31 Ottobre. Lo so che a voi queste cose proprio non interessano e tanto voi non vi mascherereste mai, ma io invece ci sto pensando! vabbe’ sono cosi’ pigra che una maschera intera non me la farei mai, ma qualche piccolo accessorio magari… Vi faro’ sapere che decidero’.
Eh no, I’m not speaking about beauty and plastic surgery, but just about pans and molds.
Yesterday for the first time i discovered someone invented silicone pans and i was just horrified.
How can you cook in a plastic thing? what is going to happen to the taste and to the nice crust? Then i started to realize the positive points of the silicone, like the fact that nothing will stick on the mold and everything will come out perfectly shaped.
I looked a bit in internet and i found lots of positive comments and i decided to give it a try.
As some of you knows, yesterday i look all day in internet for a ring mold or baking pan, and i couldn’t find any cheap shop with something like this. The only solution seemed to be John Lewis, not so cheap but at least open until late and very well equipped.
So to cut down the story, at the end i bought a silicone mold but I’m not so convinced now. The major problem is that the mold is not so deep and i think at the end everything will come out in the oven. The second problem is that for the next dish i absolutely need the crust and i want to be sure the mold will make it. Finally i have some doubt about the taste and the fact to put silicone in the oven.
Has anyone tried one before? is it better to buy something like this just for little cakes or for very strange shapes? Or i just need to get used?
Please let me know, I’m very interested. For the moment i think i won’t risk and i will go to exchange it with a traditional one! 🙂
And what do you prefer more?
PS: Mamy, ieri ho cercato come una disperata un teglia da ciambellone, ma non e’ facile per niente trovarla qui a Londra e costano un bel po’.Comunque alla fine sai che ho comprato? una teglia in SILICONE! assurdo, non sapevo esistessero! Ero troppo curiosa di provarla, ma poi mi sono resa conto che e’ un po’ troppo bassa ed ho paura esca tutto. Insomma alla fine la cambiero’ per la tradizionale in acciaio e poi magari provero’ le teglie in silicone un’altra volta.
I think everyone is part of one of the 2 categories… no one can say that is the same. All of us has a favorite.
Trying to decide which recipes do next, i found one that give you the option “al sugo” (in tomato sauce) or “in bianco” (without tomato). If you speak about meat you will have a white sauce, while if you are speaking of pasta, in the majority of the cases you are meaning pasta with butter and Parmesan cheese.
As i was telling you before, everyone have to prefer one of the 2 and i’m more for the white sauce and pasta with butter and Parmesan. Since i’m little i love these ingredients, but for diet reasons I always try to choose the tomato sauces.
What my guests will prefer on friday?
Because i couldn’t choose, i decided that i will cook both of them one day after the other, so you will have the full version of the recipes and maybe some comments from my guests.
And what do you prefer?
PS. Mamy se non mi sbaglio tu sei piu’ per il sugo vero? Papa’ ed io invece sempre piu’ per la roba in bianco. Vediamo un po’ cosa ne uscira’ da questa piccola votazione tra la gente che conosco. A presto con le foto dei miei piatti!