True emblem of Italian gastronomy, panettone is one of the must-haves for the Holiday Season. For this occasion, Hampden Estate has teamed up with pastry chef Giovanni Ricciardella (from Cascina Vittoria restaurant, in Milan, Italy), to offer a new version of the famous recipe, enhanced by the rich aroma of the Jamaican rum.
Behind the scenes of panettone, ambassador of Italian pastry
Born in Milan and literally translated as «big bread», the panettone is a delicious dessert with candied fruits, which its light and airy dough makes unique. The secret lies in the process of making it, which places great importance on time: it is vital to follow the natural rhythm of the sourdough, the masterpiece and soul of panettone, thanks to a technique that combines patience and know-how.
Although the original recipe is based on an ancestral tradition, the creativity and inspiration of each chef allow for new gourmet discoveries, as this creation with Jamaican accents proves.
Hampden Estate’s aromatic diversity, a new way to revisit the panettone tradition.
Known worldwide for its unique flavour profiles, Hampden Estate has become a benchmark for its production methods, which have remained true to traditions since the creation of the distillery in the 18th century.
The vegetal aromas, notes of ripe fruit and spices of the Jamaican rum perfectly complement the lightness and airy texture of the panettone dough, bringing richness, power, and depth to the pastry. Made with the “DOK” mark, which is particularly intense and rich in esters – the volatile compounds that give rum its aromatic complexity – this recipe is a testament to the diversity of Hampden’s aromatic palette, which could almost be described as a sixth taste, because of its uniqueness and complexity.