A Very Italian Holiday: Sweet Traditions from North to South

A recording from Flavor of Italy’s live video

https://wendyholloway.substack.com/p/a-very-italian-holiday-sweet-traditions?utm_source=youtube

Hey, we’re live. Um, so, um, hello everyone. Here we are, uh, talking about a very Italian holiday, sweet traditions from north to south. And, uh, we are three representatives who clearly represent these areas of Italy. And each area, I mean, each little town, uh, let’s put it that way, has amazing foods. But let’s start um we’ll start with Lai because she lives up north and then we’re going to just move geographically down right through Tuscanyany and everyone knows and loves Tuscany and Tuscan food and then we’ll go down to Rome and um I have a little Roman treat actually a little treat for my hometown here and then another southern thing. So, um, just to give you all a heads up, so if you have a a pencil, write it down. We are going to be doing another live event, Holiday Focused, on the 22nd of December at 6 PM. We’re going to tell you everything you need to know about an Italian New Year’s Eve. And it’s very um ritualistic. You’ve got to do just certain things and it’s wonderful and magical. There’s a lot of the other thing is the befana and I don’t know if you all know what the buffana is but um there are anyhow I’m not going to tell you I’m going to save that and um I’m going to pass this right off to uh Lai and tell us about what’s uh literally what’s cooking for uh Christmas desserts up in the north. Okay. Hi. Hi everybody. It’s me, Lai Martin from Week Nights in Italy. Um, I’m so excited to be here today and my kitchen smells like sugar and sweets. I’ve been holding back all day from eating um, opening these treats until I got on the call with you all. So, I’m covering as we’re covering from north to south. I’m covering the north. I’m in Lake Ko, right near Milan. Um, and also near Piamante and Verona where some of the most iconic sweets of Christmas come from. And I have two of them right now, which is not so easy to get an artisal um, panaton in the middle. You’re a lucky number, right? Lucky. So, but in Milan, the home of panaton, um there is actually this amazing hosticheria that makes panaton all year round. So, I was able to order one of their classic ones and Oh, you’ll have to share that link because I I would like to have them year round. All right. So um it takes three days because as you know um or maybe you don’t know but it takes um about two days to make a panaton um and the process is just mesmerizing. I would highly recommend that you watch it. So the legend goes that um the first penaton was made in the late 1400s um by a chef in the court of Gudovico de Moro if I got that right. Anyway, hypothetically, or so the legend goes, his name was Tony, this cook. And he burnt the Christmas dessert. And so, um, in an attempt to make a replacement, he gathered whatever was in the kitchen and he came up with this spectacular divine dessert, which takes, it really does take a couple days to make. There’s multiple risings. Um and um in the final step, which is just incredible to watch, I’ve never done it myself. They actually um take the panaton out of the oven, put skewers in the bottom, flip it, and let it rest overnight. So, it has this incredible like, you know, the fluffy airfilled spongy texture. So, for anyone who hasn’t tried it, it’s um it does have candied fruit in it. And I can tell you that if you don’t like panaton, which is, you know, this buttery, fluffy cake with egg yolks and candied orange, lemon, and citron, and you don’t like it, it’s probably because you haven’t had a good one. I I will never forget the first time I had one from this um incredible pasticheria called Peek in Milano near the Dwo and it was like night and day. Like every panaton I had had before was not panaton to me anymore. So this is my first time trying this particular picharia which is called pave and I love it. I love it there. Yes. Have I tried it? Yes. Oh my gosh. I came to Milan to try that. So yeah. Wait, how do you see these Julia? So yeah, how do you see these little cute Okay, so I had to get one. So they sell this is the classic flavor, but then they sell these um they’re portions of two. This is a panaton in a jar. Oh wow. That I’ve seen. I know. It’s al it’s apricot, lemon, and fabona, which is uh this tonka bean. The tonkab bean. Exactly. Anyway, with spice, I I’m dy I’m dying to try this one. Wait. Oh, no. Wait. It’s a complicated opening process. Okay. All right. We’re not we’re not going to taste this one right now, but Okay. So, that’s the story of the panaton. And I will include the links to um well, l one great even if you think you don’t like panaton and even after you try an amazing one, you still think you don’t. One great use, and I’m sure you guys have done this before, is to make it into panaton French toast. And it it’s magical. It’s wonderful. Yeah. I’m You guys, I have to just show you. Oh god, I’m drooling. I’m drooling looking at that. Yes, it smells like Well, there’s honey in it. It smells like honey and sugar and butter and Oh. That’s not fair. No. Okay. It’s It’s so good. But it’s so um the fruit is like is so soft and sweet. Okay. So Oh my gosh. And the outside is like a little bit more sugary. Okay, that’s amazing. But okay, I’m not sure. We have 63 people in the call and I’m not sure who has seen how a Pandorao is prepared which is the other iconic Italian dessert from the north. It’s from Verona. Now they actually know when the this exact form of Pandora was created because the guy who created the eight starred pan um and the Pandora cake inside patented it like the next day you realize smart smart persons smart buy right yeah yeah yeah so I have this is a box I couldn’t order this in advance maybe you guys know of a place where you an order of Pandora in advance. But this is from Verona. It’s from Bali and I got it from the grocery store, but it is supposed to be very good because I saw that u Cooa Italana did a taste test and it’s got like a eight out of 10 or something. So yeah, I we’re getting into the season where they’re just the shells are filled with every variety. They are. But if you want again like if you want one that’s made from pasticheria like you’re just starting to see them on the shelves. Okay. So open this box and I’m sure there’s a better way to open the box but okay so you can see the shape just makes me so happy. It smells so good. So this has is less complicated of a recipe in terms of ingredients but only in terms of ingredients because the time is the same. It’s three risings. Um, it takes about 32 hours. So, it’s it’s a lot like um it’s maybe not incredibly difficult. It but it requires a lot of concentration and patience I would say. Yeah. Just like panatonia isn’t difficult per se, but it there’s so many steps and it’s takes so long. There you go. The powdered sugar. Okay. So, for anyone who hasn’t done this, this is like a I think this is just like something to put on your bucket list for a ritual. I really really I really do. It’s so special. So, inside my little purple box was this packet of vanilla scented powdered sugar. And you take the bag and you don’t don’t take your panor out of the bag, okay? You’re going to leave it in the bag. And then you’re going to take your powdered sugar and you’re going to sh it. Shake it down. Okay. And then I got to get it all get it all in. All right. Are you ready to dance with us? Because it’s the Christmas dance of every family. Oh my god. Do you dance? Tell me. the snaky. It’s okay. Here. And then tell Julia Wendy, tell me if you do anything different, but this is how I was talking. So then you take a pow of sugar. Yeah, exactly. You pour it on the top. If everybody can see. Okay. And then you twist the top of the bag really tight. And then you dance. And then Yeah. And then it goes all over the cake. Can you see it? Yeah. Let’s take it out and see the final result. Drum roll. It smells like honestly it smells like heaven. The name P Pandora P Pandora P Pandora P Pandora P Pandora P Pandora P Pandora P Pandora P Pandora P Pandora Pandoro means you know golden bread because of all the egg yolks and butter. It’s much more cakey than the panaton, which is more sweetish. Yeah. Yeah, it is. And I guess I’ll cut you a piece and then I’ll I’ll send it virtually to everybody through the study. This is so It is surreal to be doing this at the end of November, though. But my son’s going to be so happy when he comes home from tennis practice and finds that I’ve already got a Pandora ready for him. So you can see the color. Yeah, it’s fantastic. And the smell is just all vanilla and sugar and it’s like So one year my coga my sister-in-law she she did she did all that and then so you’ve got it like this. Then she cut it in about this thick of slices this way. Yes. About four more of them. And then she stacked them alternating. And she put a candle on each of the places where there was kind of a landing. Have you’ve done that, Julia? With cream. Usually with cream in between. Whipped cream. Um, so or she she didn’t, but yeah. Okay. So, that’s like not a unique thing. That’s sort of typical, but I thought it was lovely. And you have light these candles. It’s like magic. Map Joanna saying. And that’s actually what my family did. It’s like a coffee flavored cream with mascara pony and it’s just Yeah, it’s just the loveliest combination. Yeah, it is. Quickly quickly quickly I’ll just show the other two treats which are not there’s no there’s no demo so I hope no one’s disappointed but I did just want to show some other treats that for me it’s not Christmas in Italy without them. And uh one is janduya. These janduyote little candies from Yeah. So my um my in-laws well my mother-in-law is originally from Pulya, but my father-in-law is from Piamonte and that’s where they met. And so these if these aren’t out then probably we just cancel Christmas because they come from Pante. And so what I learned though is that um these were originally do you know when they were invented? Does anyone know? It was right after the war the second world war when chocolate there was a chocolate shortage. Wow. Exactly. There was a chocolate shortage. So um Petro Ferrero, he had the idea of mixing cacao with um uh hazelnuts and sugar like and very little cacao and created these in like big bars and you would slice them off in um big slices like almost like a little bread, a slice of bread. And then later, and that was in like 1946, and then later, I think in the ‘ 50s, it was his son Michael had the idea to turn the John Duya into a spread and give it a more easily pronouncable name and called it Nutella. Yeah, I it’s my favorite uh chocolate of all these chandoi. And uh yeah, I I just love them. And it’s very typical at Christmas time and year round, but particularly now. It’s so it’s so soft and melts in your mouth. It just has absolutely nothing to do with Hershey’s chocolate in the United States. But so I don’t I don’t want to talk too long. I have my own glass too, which is another uh candied um Well, we’ll get Max. Maybe we’ll circle back and do that again. And while you while we jealously watch you eat that, Julia will share custom treats. So these are actually not even from Tuscanany but from Sienna and from the surrounding area. So this is Christmas at home for me. This is pampfort. Uh so it’s uh a foot cake with almonds, uh candied orange peel, candid citron peel, a lot of spices, honey, and sometimes you can add some of the hazelnuts. Then we have richerelli. So these are almond cookies. Lovely. And then we have kavaluchi. And I want to start talking about kavaluchi because these are actually really my favorites. So these are ugly. We all agree that these are ugly. These are not the typical beautiful iced Christmas cookie. The white thing you see on top is not icing sugar. This is flour. So really simple basic. They’re covered in flour. So very they look uh really unassuming. Um but for as for every sweet treat from Sienna, they have a medieval origin. So uh cavaluchi is one of the most typical. They are typical of Sienna, the surrounding towns. I remember my grandfather used to send me these cookies in a uh paper bag for Christmas through my mom. And so I really love them. The smell the they are spiced. They have, you know, a very a very chewy texture. See it? because they’re made with baking ammonia. So the baking ammonia, not baking powder, baking ammonia gives them these chewy airy texture which is very unique. Uh and then you have a lot of candied orange peel, candidron peel, h the seeds and some more spices and then walnuts. So these are vegan because you don’t have honey here. So it’s a cookie which is rich in spices, rich in the flavor and vegan like naturally vegan. Uh these are from uh the medieval time. Uh they were known as beruoli in the 16th century in Sienna and they were made um they have a kind of a hoof print on top. That’s the reason why they are known as cavaluchi. Cavalo is a horse. So uh they are probably known as kavaluchi because they were served to travelers on horseback because these are very intense as source of nourishment or maybe because this is what the postal workers would eat uh when they were traveling from one place to the other because they’re you know very rich uh and nourishing and of course if you make this uh the canyon orange peel is really nice and flavorful. Then the second one is Did Julia did you bake those first ones? So then we come to the I make all of these I mean I for this is not my recipe. I actually prefer my recipe. I’m going to tell you this. Oh um these are richerelli. So this is these are gluten-free. So, can you imagine all these old recipes? They all have something very modern in their approach. Kavaluch, you’re vegan. Richeria are gluten-free because these are made with egg whites, almond flour, uh orange peel, um vanilla extract or vanilla seeds, um sugar, and then they’re covered in sugar. They date back to the 15th century. So, again, we go back, you know, centuries back in the history of Sienna. Um and this is when Sienna was famous all over Europe uh for their sweet treats because it was at the center of the sugar boom and also it was famous for marzipan marzipan made with almond flour. So that’s why they were so important. Um they were made by conventaries but now you can find them in bakeries, you can find them in pastry shops, you can find them in supermarkets and so on. And then we go to panfore and Julia. Yeah. Can you can you find them year round or only at Christmas? So yeah uh in Sienna you can find them in bakeries and pastry shops all year round because it’s one of the main attraction when you go to Sienna. You know it’s the med the medieval spices. You can smell what you walk in the streets of Sienna. So you can find them all year round. But people in Sienna will buy them just for Christmas. Okay. So this is not something uh real Chinese people would do to buy ritual noos. They buy them from their favorite pastry shop or bakery around Christmas time. Okay. Uh and this is panfore. So this is made by Fno Ilico, my favorite bakery in Sienna. Uh it’s actually probably my favorite pfort from all the producers of Sienna. Beautiful. It looks gorgeous because it’s thick. I really love when you can get a very thick Exactly. Exactly. The one you buy Yeah. the one you buy in supermarkets is thin, you know. This is very thick, full of spices and everything. And panforte again is a medieval treat. So they all go back, you know, centuries. Uh the original panforte was the pan melatas. So a kind of bread made with honey and then uh it would kind of become sour you know as the days were passing and so that’s how panis foris so sour bread um there are so many legends and uh stories related to pfort uh it was made by spitzi so apothecaries in uh sienna but what I really love is that there’s a parchment from the 18th century and they say that to make comfort, you need 17 noble ingredients just like 17 are the contradas. Where are the contradas? Oh, yeah. Uhhuh. Of course. So, everything is connected to the history of um Sienna, the contrad, the paleo, uh the medieval traditions and everything. So beautiful. Yeah. Linda is asking where to buy uh Il Manico. I think if you go to il magnico you can find the best pfort the cavaluchi and also the ritarelli otherwise uh and that’s the other thing I wanted to tell there’s also this habit so you can buy your uh kavaluchi you can buy your comfore from your favorite bakery you can buy them in supermarkets but they are not always the best quality or you can make them and when you want to make them and you live in one of these little pounds around Sienna. You go to a droggeria, so one of those shops that sell everything, candies, spices, chocolate, and everything, and you ask for a dose of pfort, so a dose of panfore, a dose of ritarelli, a dose of cavaluchi, and they give you the recipe and all the ingredients, the dry ingredients that you need to make them. This means if you need to to add eggs, you just add the eggs. If you need to add honey, you add honey. Otherwise, they give you the exact amount of flour, almonds, spices that you need so that you can make them at home. the sugar. How I learned to make my own pamp and richer uh and kavaluchi because I started with a written recipe from one of these bakeries. um family traditions in terms of spices or thickness uh with other recipes. And I came with my recipes that you can find all of them in my newsletter. So if you want to reproduce them, you can find the recipe for pampertelli and for kavaluchi. Julia. Yeah. How is how are your recipes different than the one you would find in a shop? What is how’s your family recipe? I tried that year after year after year. So even I’ll give you an example for the porfort the thickness makes a huge difference. So I try you make yours Julia also thick like this because I love it. And then for example in the traditional recipe that I you know found at the beginning you just have almonds but then trying porfort from every bakery I discovered some of them had hidden nuts. And I really love up and forth with a couple of hazelnuts know there that really change the flavor. So I like to add hazelnuts. And then it comes to the spices because uh for panfort and for kavaluchi there’s a mix of spices and it’s a secret mix. So you know which are the spices that you use for these. But if you buy them uh from Manganeli in Sienna and Manganelli is one of the places I would visit if you go to Sienna around Christmas time. They will ask you if you want the black spices or the white spices because pampfort can be darker or lighter both in color and in flavor. So the dark one it’s covered with pepper, the white one is covered with icing sugar and the spices change. So the wife pamport which is also known as pamport margarita because it was created for the queen margarita that was visiting Sienna is much lighter and delicate while the dark porfort the black pampfort is the older one the more traditional one and has more intense spices. So if you go to manganelli and you ask for the spices they give you the exact amount spices you need for your doz. But you are not allowed to know the exact amount of each. So you have mace, you have uh cinnamon, you have cloves, but you don’t know the exact ratio because it’s their secret recipe. And every uh shop has a different mixture of spices. So you can also choose your favorite one. And I my favorites are from um Manganelli in Sienna. So if I was going to be in Sienna around Christmas time, I would try Pamporteel and Kavaluchi from Il Manico. And if you want to reproduce them, you can also go uh to Manganelli and get all your ingredients plus the spices, the secret mix of spices. So, but um it’s if you get the ingredients from them, they’re going to sell you the composit of the either the the dark or the white. So, you really have to far it out and figure out the flavor profile to understand what the components are. Yeah, of course. They sell also the por so you can see it, you can taste it and decide which one you prefer. Uh but then it’s nice because for example for the richerelli you need almond flour but with a little note of bitter almond. So they make a mixture adding some of the bitter almonds that you are not allowed to sell in Italy because they are poisonous. But they add just the right amount to give you the aroma, the very deep intense aroma of bitter almonds without of course poisoning you. Fascinating. And out of all the desserts, which one is Lydia’s favorite? Herelli. She loves Richerelli because But actually, I’m surprised she liked Kavaluchi as well. Maybe because I was really pushing kavaluchi to her because this is my favorite. Um the spices are gentle. They are not overpowering in kaval luchi. You have anise seeds here but then it’s very nice. Uh it’s sweet. Uh and then ritarellia of course bleeding because it’s sweet, it’s gentle, you have the orange, the vanilla. So aromas that you normally associate to Christmas. Okay. Uh and then the last thing which is very interesting is that the spices you use in kavaluchi are the same spices you find in some of our shuteries because uh they were the same mixes that they you can use in buristo for example or in soop soata. So when you smell a slice of sopra sata kind of the head cheese. So uh coconut made with all the parts of the head of the pig you have the same aromas of the Christmas sweet treats because the same people selling spices for cookies were selling spices for these product. So they were the same. So they smell like Christmas just like a cookie. I did not know that. I love it. Yeah. Interesting. Yeah. So if you want to make them, you find the recipes uh in my newsletter, letters from Tuscani for the panfort, for the ritual and for kavaluchi. These are the simple recipes. Then you can of course play with them. Uh panfore, you can also make it simply with walnut and dried figs, which is you know a more modern uh version, but just as lovely. Um, I like to make richerelli, which is not traditional, but flavoring them with different aromas throughout the year because they’re made just with egg whites. So, when I have leftover egg whites, I make richerelli. And you can flavor them with coffee, you can flavor them with lemon and elder flour. So, really, you can, you know, choose your adventure with the spice. Yeah. Yeah. Yeah. So, that’s wonderful. Um, I’m definitely definitely going to check out your um panforte uh recipe. And I I love the idea of it being a thicker thing. Um, nice. So, um, are you going to take us to the south? We’re we’re going to move south here. And, um, if you I don’t know if you saw, but there was just a Pandora that No, I didn’t. Yes. Um, so I I made and I’m going to put this in my newsletter. It it’s I did all because Rome and South is is big. um and really everything in between Rome and where you guys are and there are so many varieties of these things that we’ve talked about already especially things like panforte but I think every town has its own special Christmas tree. Yeah, I live in Rioano, which is a very small town north of Rome. So from my property, I can see St. Peter’s Dome, but I’m in the country, but then my town is tiny. And amazingly, they have their own dialect, but they also have their own um Latial Latio is the region where Rome is located. their own panalo which means yellow bread and it’s not I I made some today for our show and tell they’re still on the cookie sheet you can see but um if you look it it’s similar lots of these Christmas things very similar so I I have in here um all the usual suspects walnuts, hazelnuts, um almonds, um pine nuts, really anything you want. And I should say, um with Julia’s recipe and uh my recipe for Okay, there’s a lot of chocolate in here, too. Um chopped chocolate and then uh uh cocoa powder. Is there fruit? any candied fruit in that? There’s candy fruit. There are um uva pasa raisins. And since you guys have been eating, I have to as well. Yummy. Um my husband loves this. Italians love these things. Um but you can see in there all these nuts. I suppose I could even make it thicker, but this is a more a compat compact kind of a thing. It looks like it’d be really good with a coffee with an espresso. Mhm. Yeah. Yeah. I mean, my husband loves this kind of stuff and he’ll he’ll just it’ll be slice after slice. I made a mini portion. But the typical thing is you make these and then you wrap them up in like tin foil and you put a bow on them and you give them as gifts over the holidays. And u we always had a ton of them from uh our old aunt who’s passed away at nearly a hundred years old who’s um in Latio but further north. So, that’s the version from my little town and um I will have a recipe for that on um my um Substack and my website. So, um I’m looking at this list of what I have here and I think it’s probably better in the interest of time to not go through all of these because each of them is unique and every region has its own thing. You know, you know, I can listen to you talk about food like all day. Yeah. While we Sicily while we eat Sicily makes this Christmas tree called a bellatti or uh cooidi. I’m not getting my consonants doubled properly. But um it’s originally from Palmo made with a a short crust pastry and it’s shaped into rings and filled with dried figs. Now, I think I’ve mentioned on other lives I’ve done that we have lots of fig trees and I freeze my figs. It’s like having a refrigerator, a freezer filled with golf balls. I mean, because they’re like that. And I have them every day on my cereal and everything. But this particular distillant uh treat which you’ll see on this thing that I have on my newsletter um it’s the closest thing that comes to something that I really love as a kid growing up in the States which is fake Newton’s. I love those things. So, but um I will have to start drying some of my figs. Now, um, one southern area that I absolutely adore and I frequently will just jump on the train to go down and eat, uh, esetella and just anything, um, is Naples Napoli, which the very fastest train, the very first fast, super fast train in Italy, I have to lick the honey off my fingers, um, was the road to Naples. So you can get there. You can really like go down there for breakfast and come back. But one thing they make is uh stru and I made these this morning as well. And I have Oh my god, look at that. Um so I am going to eat one of these. Oh, I’m really I’m jealous now. Now I’m jealous. Julia, you’ve had these, right? I had the similar one from Bula. I think Lai maybe you have them as well. So since you I don’t know. I since you I haven’t had the not this. No, I don’t know why. We basically the savory fried ones the pto. Okay. Yeah. Yeah. Yeah. So, uh you make this wonderful easy uh sweet dough that you just stir in a bowl, let it rest, you know, with a dishcloth on top for a half an hour. Then you roll it out into these logs, cut it into these uh little pieces and roll these out. They’re about the size of a marble, more or less. Yeah. And then you you fry them. Um, and they are when you eat them just like that, it’s like a teeny tiny donut. It’s a little donut. Looks so good. A mag they spend quite a while in some wonderful honey. Oh, honey flavor. Make a wreath or the typical thing is to u stack them up like this and then you put the little uh sprinkles on them. My um daughter and grandchildren live in our house too downstairs. Good. And they can help you. Well, when they come up and see this, I’ve I’ve sort of kept things hidden for the moment, but they’ll they’ll be all over this. A so sweet. Yeah. So, that is um I I just wanted to feature those two. Um, I make my own panathon and I’ve tried to create a very simplified recipe for that which is on my website. Um it’s it’s I don’t do it every year because it’s so impenety but really requires a lot of time and effort but I just get so much joy in you know as you said Lai you know you stick those uh little and turn it upside down and I there’s just something so joyous about them and I’ve made them also in like um the big pilate the the cans from tomato sauce to make mini ones. Oh, nice. So, yeah. Yeah, there it’s just I would say that’s probably the best known uh worldwide for Italian Christmas treats is the panaton. And it’s just wonderful. Yeah. Yeah. But I do love these little things, too. This is kind of like your the idea of your making the mini panaton. Yeah. Yeah. So, this they have like Yeah. If I’m I’m so glad that Julia has already vetted these, but they this is not the only like non-traditional flavor they have. They also have white chocolate and coffee. Oh, yeah. And they have one with um four chocolate, four kinds of chocolate, which I don’t know what would that be? Milk chocolate, dark chocolate, white chocolate, and beans. I don’t know. I have no idea. Yeah. Yeah, I know. But yeah, they It’s like a little It’s essentially It’s not a ball jar, but it’s essentially that it’s a Yeah, that’s a that’s a great idea. So that’s it’s kind of interesting when you think of it because a large part of making the the panathonia is the upside down thing. So how do you do that? You can’t just like spear through your paper um for me to flip it up. It’s in a jar. So how does that work? Uh, I don’t know. I think it’s kind of sub like vacuum somehow. That’s how it keeps the shape and it’s I guess it it has a long shelf life because it’s kind of vacuumed. They make also baba like that. Yeah, they do. They make ba. They don’t I you know I I’ll I’ll get to Milan. It’s not far. It’s like 45 minutes. I just have to I’ll go down there and I’ll ask them. Yeah. Well, you know, another great place um for uh panaton is um Torino. Torino is a wonderful place for all kinds of things. Well, that’s where Johnya and John do come from. It’s a great place for chocolate. Um anyhow but in the last years we have this panal. So so many bakeries now they do panon panal. Yeah from uh you know north to south and they take their own ingredients there. So uh they use their own flavor combinations and everything. So even my bakery which is like in town in Kaldsa they make their own pane janal one with chocolate one with pistachios and white chocolate. So it has become a trend. They are very expensive. We have to say this. They are very expensive because if you think about the basic day to make them, it’s totally worth. But yeah, go around 404. [Music] That’s a good point. So very expensive. Also like this. I So I was looking to order an art artisal Pandora from Verona. I picked the shop, but you know, you just you couldn’t until the end of the month, but the prices I was looking at were 50 um just for the Pandorao and then 80 if it came in the tin, you know, because a lot of them come in the tins for presentation. And I mean, that was that was another thing I wanted to ask you guys. So, here in KOMO, like I don’t see so much that families are typically buying these for themselves. They’re mostly getting them gifted. Like if you work in an office, you’re certainly getting gifted Pandorao or Panaton. Um, and then, you know, there’s often like kind of a stack of them next to the table at home before the holidays. Yeah, that’s true. I mean, but you know, you buy them, you give them, they’re given to you. There’s an exchange trafficking of Panaton and Pandora going on over the holidays. But it was fun because you tried all these different ones. Yeah, I I love it. I love it. Um Yeah, I wanted to That’s a good thing that you bought at the prices. What else? There was one other thing I wanted to ask you guys about. Um no, I can’t remember what it was. My brain is full of sugar now. So, um do we have any questions? I think we we don’t I haven’t seen questions. I have seen a lot of incredible people out there that are making their own panaton. I think I saw Linda’s making one that’s half a kilo. Um and did I see anybody out there who’s making their own Pandorao? Who? Anyone who has the the tin. If anybody out there, I would guess it would be Judy. I bet Judy has that tin. Tell us. Yeah, Judy, let us know if you are. Oh, has it? Have you made it? No, she doesn’t have it. Okay. All right. [Music] Okay. I have one more treat I can show you which is I don’t know if this is a big deal in other parts of Italy but this is so holidays here around Ko and it’s not from Ko but it’s the Maron glass which you know I guess there’s some debate as to whether it is from like Piamante or it’s from France obviously the name is French and glasse means like means like gachato like ice because it looks frozen. Right. Well, I think it’s more so like uh because of the sugar. Right. Right. Right. Exactly. Exactly. Cuz it’s so much sugar. So much sugar. So much sugar. Now, I would love to know if anyone has made these at home. So, basically, they start with a chestnut. Okay. So, I’ve got a whole bunch of these right here. They soak they score them on the top. Soak them in sugar water. Then Oh, Judy’s making them. Oh, she’s a legend. It takes like what? Five days. Does it take five days? That’s what I read. So, you soak them in sugar water. Then you boil them in sugar water. Then you let them rest in the sugar water for 5 days. And then, oh no, in between there, you take them out very, very carefully so you don’t break them, right? I mean, look at this. It’s a work of art. And it is so delicious. Hold it up closer. Yeah, it it is. They’re beautiful. That That’s a big one. That’s a big one. Okay, Judy says she’s cooking them daily. So, I think we’re going to need a report back from Judy on this. Yeah, Judy, you you’ve got to let us know on that. And correct me if I’m wrong, but in the end, the final step is both a sugar. It’s a powdered sugar glaze and I can’t remember now. It’s a powdered sugar glaze and then some other kind of a sugar glaze. It’s the two combined that make it so incredibly shiny. Um, yeah. And Judy’s going to be sharing this with Linda, who’s our legendary panaton maker. So anyway, it’s going to be it’s going to be a very merry merry holiday with lots of delicious sweet. Yeah. on that. Everybody, please, we’ll have to get a little uh thing of notes going on after this live so that people can share their the stuff they’re doing. Yeah. Because there’s so many different uh regional and even more than regional just, you know, by town. Everybody has some little specialty that they know about or they’re or they’re doing. So, um we’ll definitely, you know, one of you guys get uh some notes going here and uh let’s see what people share because I love to learn all these new things. Yeah. And I love to eat all the new things. Yeah. I love to eat the Julia, do you ever make these meon glass? No. My candid experience ends at candied orange peel and citron peel because when I make my own panforte I like to use my own candid orange peel and citron peel. So in January I make them and then I keep them in jars and then in December I use them and then in January I make them again. So it’s a production that I make every year but I just can eat my orange and citron peel. Yeah. And but I guess it’s similar. So it’s a boiling process every day for in the case of the peels seven days until they are shiny and glossy and candid. So probably similar. Yeah. Nice. Nice. Delicious. Okay, ladies. Um I think we should let people go to dinner and if you’re calling in from the States, get on with your day. If you haven’t take with us, we don’t we don’t need dinner anymore. Yeah, exactly. And uh don’t forget the New Year’s Eve and uh BFAN live that the three of us will be doing on the 22nd of December. Yes, everybody. Thank you. Thank you everybody for coming.