#panettone

[511]  パネットーネ  |  panettōne  |  panettone

claudiadelbianco:

Claudia Del Bianco - Panettone con zucchero di canna e cioccolato

Remake of the Francis Frith’s work, Le piramidi di Dahshur in Egitto, 1858

Pumpkin Spice Paradise 

This is my piece for Light Grey Art Lab’s Bower Bird Show. It’s a collection of all of the pumpkin spiced flavored foods I have purchased. I had a lot of fun making this, but I’m going to avoid using orange for awhile. If you’re interested in purchasing a limited addition postcard or print, you can buy it here . Also please check out the other participating artists’ work here 

A close up of my final piece for the Bower Bird show at Light Grey Art Lab. I can’t show the final for a bit, but here are some peeps. 

sweetoothgirl:

Panettone with Mascarpone Glaze

Had to post these for Xmas but whatever :’)

My instagram

Put your phone down and look around. As I stood at the bar at Don Gino enjoying my caffè macchiato and observing the comings and goings of the moment, I noticed across the bar a tasting happening. The baker (pictured) had appeared from the kitchen and asked the cashier to come taste her new colomba (aka Easter panettone) recipe. I could see from where I was that it was pistachio, my favorite. Not only that, but, I’m very serious about panettone. This is something I spend a lot of money on during the holidays. The price point makes a big difference in the quality and taste. The cashier, who knows me as Evelina’s cousin from New York, saw my wanting eyes across the room. I did the Italian “tasting/eating” hand language, and she waved me over. Yup. I was invited for my opinion on this new creation. Knowing Don Gino’s pastries very well (maybe too well!), I was not surprised at how outstanding this was. The bread itself was light and airy and cloud-like as it should be. It was perfectly not too sweet… What made it amazing was the combination of the pistachio glaze with the crushed nuts settled into the smothered coating with this cloud of bread. Wow. Grazie! What fun. So, put your phone down. If I hadn’t left it in my pocket, I would have missed the whole thing. #experiencesicily #sicily #dongino #bagheria #baker #panettone #colomba #sicilia #siciliabedda #italy #italia #sicilyvacation #sicilians_world #ig_sicily #igerssicilia #instasicilia #gf_italy #siculamenteDoc #sicily_tricolors #ig_visitsicily #Sicilia_PhotoGroup #smallgrouptours #traveltogether #authenticsicily #sicilytour #whatsicilyis #sicilytravel #viverelasicilia (at Don Gino)
https://www.instagram.com/p/CcHv1fAq84U/?igshid=NGJjMDIxMWI=

“Cooking to Cook” is based around the idea of cooking for one’s own pleasure, for the purpose of making mistakes and learning along the way. In this latest edition, frequent Attic contributor Milena Le Fouillé bakes to celebrate the end of exams and delves into the history of panettone.