The race to increase the cost of ‘designer’, artisanal, gourmet or limited production panettone or pandoro has not yet reached the finish line, with prices ranging between 35 and 80 euros. And like every year at Christmas, discussions return between friends and family about which brands or brands to choose for the holidays. “On the one hand ther are artisanal and gourmet products, now attested – and more every year – to high costs which, however, reflect the use of high quality ingredients, such as fine butter, fresh eggs and natural leavening, in addition to the manual work capable of enhancing the flavor and consistency of these products. All this, of course, justifies prices that are not exactly popular. On the other hand there are low-cost industrial products, also available for 5 euros or less they focus on large-scale distribution to attract an audience larger, but which, unlike the former, may have been made with margarine, artificial flavors and preservatives, thus being less appetizing, but, above all, less healthy. And, on the other hand, panettone, a past expression of the ‘panettone’ family.great leavened products’, it is indeed not a simple or quick dessert, but requires experience, manual skills and a more then expert eye in understanding all the leavening phases”. This is what Mauro Minelli, professor of human nutrition and nutraceuticals at Lum, told Adnkronos Salute.
“The solution,as always,lies in balance: balancing tradition,quality,health and sustainability without letting price become the sole indicator and decision-maker of value”,warns Minelli. “The best artisanal panettone – he explains - are leavened thanks to mother yeast, a living yeast which must be nourished, cared for and cared for. The entire success of the panettone depends on that yeast. Being a double-dough dessert, the first knead sourdough, flour and water, and then add sugar, butter and egg yolks little by little. And if the dough has not formed a good gluten mesh, it cannot absorb butter and eggs, remaining loose leavening for 12 and 7 hours with progressive additions of honey, sultanas, candied orange cubes, candied citron, lemon and orange peel, and subsequent cooking which will then lead to the finished product. This is how a non-industrial panettone is born “.
“Of course – specifies the expert – it cannot be ruled out that a high price may not always guarantee superior quality at all costs, sence marketing can increase costs even without major differences compared to more accessible products. but an artisanal dessert , in general, can be easily recognized for the overall quality of the product and for the care in processing, characteristics that an industrial product, no matter how well made, will be able to match, simply put, if the industrial product can represent an economical and accessible option, it cannot at the same time offer the same value in terms of taste, authenticity and attention to health, elements that generally characterize high-quality products”.
“The question that may arise from these considerations – continues Minelli – is whether we must necessarily refer, even in the face of objective economic impediments, to the canonical panettone and pandoro, or whether rather we cannot open ourselves to other perspectives, perhaps even gaining in terms of originality and creative flair. Are we really so attached to panettone or pandoro that we consider them unique recognizable expressions of end-of-year confectionery traditions? or could we also opt for choice desserts, perhaps? linked to the seasonality of ingredients or local cultures, focusing on what is really advantageous for us and for our health and avoiding supporting and fueling the ‘battle’ of prices that becomes increasingly difficult from year to year?”.
According to the specialist, “the problem is cultural, undoubtedly, but a compromise, when one simply cannot do without the most conventional Christmas dessert, could be to look for producers capable of providing users with a good balance between quality and price, if anything enhancing local production realities that do not excessively increase the final price perhaps only due to the weight of a designer brand”.
“A further solution to the sweet dilemma at the end of the year - suggests the expert – could simply derive from a simple reflection on the ‘quantity-quality’ theme: it is indeed really necessary to produce enormous quantities of industrial panettone and pandoro which will have to make a fine display of themselves on shelves packed beyond belief and which will then promptly be sold off at rock-bottom prices from January 7th onwards, wouldn’t it be more logical to opt, for example, for more responsible production, avoiding excesses? and reducing the hidden (and environmental) costs of overproduction? It is called conscious consumption and is based on the reduction of food waste, crucial issues – concludes Minelli – in a period of celebration, but also of great waste”.
How can consumers identify high-quality ingredients in gourmet panettone?
Interview between the Time.news Editor and Mauro Minelli,Expert in Human Nutrition and Nutraceuticals
Time.news Editor: Good afternoon,Mauro. Thank you for joining us today. As the festive season approaches, there’s a noticeable buzz around panettone and pandoro. Prices for artisanal versions reach up to 80 euros! What’s driving these costs?
Mauro Minelli: Good afternoon! Yes, the rising prices for gourmet panettone and pandoro stem from a combination of high-quality ingredients and manual craftsmanship. These products utilize fine butter, fresh eggs, and natural leavening processes, wich not only elevate their taste but also their production cost. Artisan bakers put in important time and skill to ensure the end product meets these high standards.
Time.news Editor: That’s interesting! It seems like there’s a growing divide between the gourmet and industrial versions of panettone. Can you elaborate on what sets them apart?
Mauro Minelli: Absolutely. gourmet versions focus on quality, using ingredients that contribute to both flavor and health. In contrast, lower-cost industrial panettone often rely on substitutes like margarine and artificial flavors. While they are much cheaper—frequently enough available for less than 5 euros—they lack the depth of flavor and nutritional integrity. This divergence reflects not just a difference in taste, but also in the values we place on health and tradition during the holidays.
Time.news Editor: With all this in mind, how should consumers approach their choices? is it merely about picking the most expensive option?
Mauro Minelli: Not at all. The essence lies in finding a balance. It’s vital to consider tradition, quality, health, and sustainability when making your selections. Price should not be the sole indicator of value. Consumers can appreciate gourmet products while also supporting local artisans and being mindful of their health.
Time.news Editor: that leads perfectly to what many families discuss during holiday gatherings: which brands to choose. Do you have any advice for those looking to explore artisan options?
Mauro Minelli: I recommend researching local bakers—many may not be as well-known but produce extraordinary products. Look for indications of craftsmanship in the ingredients listed. If you can, attend tasting events or markets where you can experience various products firsthand. It’s a fantastic way to appreciate the intricacies involved in artisanal baking.
Time.news Editor: That sounds like a delightful way to enhance the holiday experience. And speaking of experience, is there a specific technique or hallmark you suggest people look for in a good panettone?
Mauro Minelli: Certainly! A well-made panettone should have a stunning dome shape, a rich golden color, and a soft yet chewy texture. The flavor should be nuanced, with a natural sweetness and the aroma of the high-quality ingredients used. And when you taste it, a truly artisan panettone should leave a lingering taste, highlighting the careful leavening and baking process.
Time.news Editor: Thank you, Mauro. Your insights on balancing tradition with quality are invaluable. I hope our readers approach their holiday purchases with a new viewpoint!
Mauro Minelli: Thank you for having me! I wish everyone a flavorful and healthy holiday season. Remember, it’s not just about what you eat but the stories and traditions behind those foods that enrich our celebrations.
