Dolce & Gabbana, Gucci, Roberto Cavalli – As Status Panetton stole this Christmas

Fruit cake is becoming decorated.

Paettone, airy and sweet Italian bread filled with dried and sweetened fruit, has long been a staple of Christmas. But the often cheap and cheerful treatment that costs about $ 10 for a cube circular bread, has received a craft improvement in recent years – with the matching price.

Designers such as Roberto Cavalli, Dolce & Gabbana and Gucci, all have detailed panets, as well as fashion restaurants, with some costing about $ 60 and even over $ 100 each.

“It’s very good, but obviously more than anyone in my family has ever spent,” said Matt F., an upper East Sider who is Italo-American and developed an affinity for the $ 59 limited production panetton Sant Ambroeus. , ton Italian restaurant located in Manhattan, East Hampton, Milan and Palm Beach.

The 43-year-old grew up eating cheap panets purchased in stores from brands like Bauli. But in 2021, he ordered a panetone slide after a meal in Sant Ambroeus and was changed permanently.

A flock of colorful Dolce & Gabban cans. Neiman Marcus
The $ 59 -dollar limited manufacturing panel in Sant Ambroeus is a higher alternative to preserving purchased varieties, says Upper East Sider Matt F, which sprayed sweet bread recently. Sant Ambroeus
A $ 160 version by Gucci Osteria Beverly Hills, presented here, has been sold. Gucci Osteria

“It was as good as I said,“ Oh hell. I will bring one home, ‘said Matt, who refused to give his surname for privacy reasons.

Sant Ambroeus is not the only magnet of society with expensive panets. Ciprian sells a $ 65 enemy while stylist Roberto Cavalli has joined by Italy -based Pastry Olivieri 1882 in a $ 130 version, packaged in a cans with the printing of the designer Ray of Gold. A version of $ 160 by Gucci Osteria Beverly Hills has been sold.

In the center of NYC, UNA Pizza Napoletana at the Lower East Side produces a $ 109 lemon and black chocolate panetton that is sold for in -country buying but still available online through Goldbelly.

Chef/owner Anthony Mangieri protects the cost.

UNA Pizza Napoletana at Lower East Side produces a $ 109 lemon and black chocolate panetton to be sold. The chef/owner Anthony Mangieri told The Post that it is a love work to do. “All ours are hand -shaped and made with mother peaks, so it takes days to dry before ripening.” Tanya Breen / Asbury Park Press / USA Today Network through Imagn Images

“All ours are hand -shaped and made with mother peaks, so it takes days to bake before maturing,” he told The Post. We “pay attention to every detail with every pile to understand the dough and create the best product. One of the really beautiful ingredients we use is the sweetened lemon peel that is preserved using an ancient French method which requires days, but the end result is beautiful and so special. “

In Travelers Poets & Friends in West Village, bakers are buying $ 65 craft panets in two flavors – a traditional bread made with sweetened oranges and citron, and a chocolate panets of hazelnuts.

Each panetone requires two days to be made using the living native yeast cultivated by master baker Luca Cascella, fruits sweetened by northern Italy, hazelnuts and raisins sourced from California vineyards.

“They are handmade with the utmost care and attention to the details. They have become so popular that they are now being sent nationwide, the chief executive Riccardo Orfino told The Post.

Olivieri 1882 serves a luxury Patetton variety for more than $ 100. This year, she is collaborating with stylist Roberto Cavalli in a $ 130 version.
In Travelers Poets & Friends in West Village, bakers serve two flavors of panetones – a traditional bread made with sweetened oranges and citron, and a chocolate hazeline aroma. Stefano Jovanini
Each panetone in travelers poets & friends requires two days to be done. Sweet bread with sweetened fruit of $ 65 is so demanded by clients that the restaurant began to send them this holiday season. Stefano Jovanini

She Wolf Bakery, with open places in the green markets around Manhattan and Brooklyn, has sold paettone since 2022. Sweet bread of $ 65 – naturally and made with local butter, organic eggs filled with cherries Dried, pistachios and sweetened orange peel – sold out of all 25 made within the first hour, said one oven representative for The Post.

The flowering of luxury panets in the US can be traced roughly in 2018, when Oprah introduced a from Roy Schvartzapel, a baker in Bay Area who worked with Thomas Keller for SE, Ferran Adri Bulli and the famous French chef of Pierre Hermã ©.

In 2018, the Roy Paneton went for $ 49.99. Now they are sold for $ 102 and this year were sold for Christmas until December 2.

“Panettone was created in the 14th century as a sweet, rich, rich and rich bread for special occasions, so it is appropriate to have regained the previous status and glory,” Francine Segan, an author New York -based cooking books and food historian. said about the sweet bread mail that has turned into a status symbol in recent years. Roy
Paetone has seen swollen prices in recent years. From the Roy Paetone, seen here, went for $ 49.99 in 2018. The dessert is now sold for $ 102 and sold for Christmas until December 2 this year. Roy

Researchers note that while hitting the panetone adhesive can be a relatively new phenomenon in the US, bread has always been around the decadence.

â € œPanetone was created in the 14th century as a sweet bread rich in special, costly and rich special occasions, so it is appropriate to have regained the previous status and glory. While Panettone has become more popular and popular here, they are familiar with those of high quality valued in Italy for centuries. Previously, we were getting such a panet of industry produced, “said Francine Segan, a New York -based cooking book author and food historian, for the post. De Ton meant “luxury cake”.

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Image Source : nypost.com

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