STORIES FROM THE LAB
This section tells the story of what doesn’t make it onto the packaging: the history of Calabria’s PDO and PGI ingredients, the secrets of sourdough, the art of Calabrian artisanal pastry-making, and the legend of King Italo and the Oenotrians, who gave their name to the entire country of Italy. Read on to discover what makes one panettone stand out from the rest, and then make your choice accordingly.
Stories from the Lab
From the Calabrian region to artisanal craftsmanship, from the secrets of natural yeast to the PDO ingredients that make our panettone unique in Italy: our blog shares what the packaging can’t convey. Read to understand, learn to make better choices.
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Today, candied fruit divides opinion. Some people seek it out, others avoid it, and still others consider it an unnecessary detail. Yet before becoming a controversial ingredient, candied fruit was a necessity, an achievement, a sign of civilization. Understanding why it is used means going back much further than a recipe; it means entering into a story of time, preservation, travel, and waiting.
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In recent years, panettone become much more than just a Christmas dessert. It’s a topic of debate, a statement of style, a declaration of intent. Today, people talk about it all year round, comparing its rise, ingredients, and aromas, and even traveling to taste it. Yet, precisely because panettone become part of everyday conversation, recognizing a true panettone has never been more important.
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There are products that are not created to impress, but inevitably end up doing so. Dottati del Cosentino PDO figs belong to this rare category: fruits that are simple only in appearance, capable of encapsulating centuries of history, landscape, agricultural culture, and Mediterranean flavor. They are not a recent fad or a modern interpretation of tradition. Rather, they are a continuity, a thread that links ancient Enotria to today's Calabria.
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