Derived from the Italian word for large loaf, what is the name of the Milanese fruit cake traditionally eaten at Christmas and New Year?
"Veal Milanese Veal Milanese, or Veal alla Milanese ( , ) is an Italian dish, a popular variety of cotoletta. It is one of Milan's signature dishes, along with risotto alla milanese and panettone. It is traditionally prepared with a veal cutlet although a common variation is made with chicken which is popular in the United States and other English speaking countries and bears the name ""Chicken Milanese"" . Traditional recipes call for a cutlet of veal with ""bone-in"" that is breaded and fried in butter. The butter is then poured over the cutlet before being served. Modern variations tend"
"a Milanese sweet bread loaf (widely available throughout Italy and in many other countries) served around Christmas which is traditionally filled with dried and candied fruits, with a bread loaf consistency similar in texture to Irish barm brack. Fruitcakes arrived in New Zealand with early settlers from Britain. Until the 1960s fruitcake was generally homemade, but since then they have become commercially widely available in a range of styles. Light coloured fruitcake is often sold as ""tennis cake"" or ""light fruit-cake"" all year round. Most New Zealand wedding cakes are finely iced and decorated fruitcake often several tiers high. Most"
"Panettone Panettone (pronounced ; ) is an Italian type of sweet bread loaf originally from Milan (in the Milanese dialect of the Lombard language it is called ""panetton"", ), usually prepared and enjoyed for Christmas and New Year in Western, Southern, and Southeastern Europe as well as in the Horn of Africa, Australia, and to a lesser extent in former French, Spanish, and Portuguese colonies. It has a cupola shape, which extends from a cylindrical base and is usually about 12–15 cm high for a panettone weighing 1 kg. Other bases may be used, such as an octagon, or a"
"beef or pork with wine and potatoes). Season-related pastries include ""chiacchiere"" (flat fritters dusted with sugar) and ""tortelli"" (fried spherical cookies) for Carnival, ""colomba"" (glazed cake shaped as a dove) for Easter, ""pane dei morti"" (""Deads' Day bread"", cookies aromatized with cinnamon) for All Soul's Day and panettone for Christmas. The ""salame milano"", a salami with a very fine grain, is widespread throughout Italy. The best known Milanese cheese is gorgonzola from the namesake town nearby, although today the major gorgonzola producers operate in Piedmont. On addition to a unique cuisine, Milan has several world-renowned restaurants and cafés. Most of"
"alla milanese (with saffron and beef marrow), ""busecca"" (stewed tripe with beans), and ""brasato"" (stewed beef or pork with wine and potatoes). Season-related pastries include ""chiacchiere"" (flat fritters dusted with sugar) and ""tortelli"" (fried spherical cookies) for Carnival, ""colomba"" (glazed cake shaped as a dove) for Easter, ""pane dei morti"" (""bread of the (Day of the ) Dead"", cookies flavoured with cinnamon) for All Souls' Day and panettone for Christmas. The ""salame Milano"", a salami with a very fine grain, is widespread throughout Italy. Renowned Milanese cheeses are gorgonzola (from the namesake village nearby), mascarpone, used in pastry-making, taleggio and"
"fruits, chocolate, raisins, and/or pine nuts, known as panettone, followed by ""torrone"" (enriched with cherries, chocolate, sweets and more), nougat and nuts. In Southern Italy instead of one cake they serve many kinds of marzipan, biscuits, zeppole, cannoli, candied fruits, and fresh fruits. In the last few decades, panettone has become popular as a Christmas sweet all over Italy. Pandoro is also a very popular cake at Christmas and New Year, accompanied by a good Champagne. One typical Dutch tradition is that of 'gourmet,' an evening-long event where small groups of people sit together around a gourmet-set and use their"
"Cavallucci Cavallucci are a rich Italian Christmas pastry prepared with anise, almonds, candied fruits, coriander, and flour. They are Sienese in origin, and the name translates approximately to ""little horses"". The chewy biscuits traditionally use Tuscan millefiori honey as an essential ingredient in the paste. The cookies were originally imprinted with the image of a horse (""cavalli"" is the Italian term for horses). The cookies sold today are a gentrified version of a pastry which is traceable to the reign of Jonah the Magnificent (1449–1492), when they were called biriquocoli. Many hypotheses are associated with the origin of its name."
"Cavallucci Cavallucci are a rich Italian Christmas pastry prepared with anise, almonds, candied fruits, coriander, and flour. They are Sienese in origin, and the name translates approximately to ""little horses"". The chewy biscuits traditionally use Tuscan millefiori honey as an essential ingredient in the paste. The cookies were originally imprinted with the image of a horse (""cavalli"" is the Italian term for horses). The cookies sold today are a gentrified version of a pastry which is traceable to the reign of Jonah the Magnificent (1449–1492), when they were called biriquocoli. Many hypotheses are associated with the origin of its name."
"during the holidays. Included is the characteristic fava bean and, according to tradition, whoever finds the fava bean has to pay for the cake next year. Cozonac is a fruitcake mostly made for every major holiday (Christmas, Easter, New Year). """" is a cake made from figs, almonds or walnuts, and flavorings, similar to a panforte. Birnenbrot is a dense sweet Swiss fruitcake with candied fruits and nuts. Called black cake, is a traditional part of Christmas celebration in the English Caribbean. The cake incorporates a large quantity of mixed fruits and rum/wine and becomes a treasured Christmas treat consumed"
"followed by ""capitone fritto"" and ""baccalà fritto"" (deep fried eel and stockfish); as a side-dish there is the """", a salad made with steamed cauliflower, giardiniera, spicy and sweet peppers (""pupaccelle""), olives and anchovies, all dressed with oil and vinegar. Christmas cakes are: Christmas Eve dinner is completed with the ""ciociole"", which are dried fruits (walnuts, hazelnuts and almonds), dried figs and the ""castagne del prete"", baked chestnuts. Christmas lunch has typically the ""minestra maritata"" or hand-made pasta with chicken broth. The main Easter dishes are the """" or ""tortano"", a salty pie made with bread dough stuffed with various"
"cities, and it is a very popular dessert or snack, especially during the summer. Sicilian granitas, or a frozen dessert of flavored crushed ice, more or less similar to a sorbet or a snow cone, are popular desserts not only in Sicily or their native towns of Messina and Catania, but all over Italy (even though the Northern and Central Italian equivalent, the ""gratta checca"", commonly found in Rome or Milan is slightly different from the traditional ""granita siciliana""). Italy also boasts an assortment of desserts. The Christmas cakes pandoro and panettone are popular in the North (pandoro is from"
"Pandoro Pandoro is a traditional Italian sweet yeast bread, most popular around Christmas and New Year. Typically a Veronese product, pandoro is traditionally shaped like a frustum with an eight-pointed star section. It is often served dusted with vanilla-scented icing sugar made to resemble the snowy peaks of the Italian Alps during Christmas. Pandoro appeared in remote times, the product of the ancient art of breadmaking, as the name, ""pan d'oro"" (literally: 'golden bread'), suggests. Throughout the Middle Ages, white bread was consumed solely by the rich, while the common people could only afford black bread and, often, not even"
"long weighing , which is a copy of the lost baroque original knife from 1730, is used to festively cut the oversize Stollen at the Dresden Christmas fair. The largest Stollen was baked in 2010 by Lidl; it was long and was certified by the Guinness Book of World Records, at the train station of Haarlem. Stollen Stollen ( or ) is a fruit bread of nuts, spices, and dried or candied fruit, coated with powdered sugar or icing sugar. It is a traditional German bread eaten during the Christmas season, when it is called Weihnachtsstollen (after ""Weihnachten"", the German"
"was commercialised by the Milanese baker and businessman Angelo Motta as an Easter version of the Christmas speciality panettone that Motta foods were producing. Colomba di Pasqua Colomba pasquale or colomba di Pasqua (""Easter Dove"" in English) is an Italian traditional Easter cake, the counterpart of the two well-known Italian Christmas desserts, panettone and pandoro. The dough for the colomba is made in a similar manner to panettone, with flour, eggs, sugar, natural yeast and butter; unlike panettone, it usually contains candied peel and no raisins. The dough is then fashioned into a dove shape (""colomba"" in Italian) and finally"
"home to many culinary specialties. One of the best known is ""risotto alla milanese"", flavoured with saffron and typically served with many typical Milanese main courses, such as ""ossobuco alla milanese"" (cross-cut veal shanks braised with vegetables, white wine and broth) and ""cotoletta alla milanese"" (a fried cutlet similar to Wiener schnitzel, but cooked ""bone-in""). Other Milanese specialities include ""cassoeula"" (a typical winter dish prepared with cabbage and pork), Rustin Negaa (a roast using veal covered with white wine or ""drowned"" in wine) and the famous ""panettone"" Christmas cake (sweet bread with candied orange, citron, and lemon zest, as well"
"is a Catholic-celebrated holiday with roots that can be traced to Sicily. On 13th of every December it is celebrated with large traditional feasts of home made pasta and various other Italian dishes, with a special dessert of wheat in hot chocolate milk. The large grains of soft wheat are representative of her eyes and are a treat only to be indulged in once a year. In the North of Italy Saint Lucy brings gift to kids between the 12th and 13th of December. Traditionally a bouquet of hay is put outside of the house for Lucy's Donkey and food"
"smaller. For a better shape, circular molds are sometimes used. Tartufo Tartufo (, ; meaning ""truffle"") is an Italian ice cream dessert originating from Pizzo, Calabria. It is usually composed of two or more flavors of ice cream, often with either fruit syrup or frozen fruit — typically raspberry, strawberry, or cherry — in the center. It is typically covered in a shell made of chocolate or cocoa, but cinnamon or nuts are also used. ""Tartufo di Pizzo"" has Protected Geographical Indication in Italy. In 1946 master confectioner Dante Veronelli from Messina took over the Gran Bar Excelsior situated in"
"Italian holiday treat, especially at Christmas. Because both almond paste and pine nuts are relatively expensive, and this cookie uses substantial amounts of both, this cookie is a luxury food. Being essentially an almond macaroon, this cookie belongs to a type known as ""amaretto"". Pignolo (macaroon) Pignolo (plural pignoli) is a macaroon typical of Sicily, Italy. It is a very popular cookie in all of southern Italy, and in Sicilian communities in the United States. It is also typical of Catalonia, where it is one of several related cookies called panellets, served on All Saints Day. The cookie is a"
"with egg yolk and baked one hour in warm oven. Strenna (cake) Strenna (Corsican; ""a strenna""; from Latin ""strēna"", word probably of Sabine origin, with the meaning ""gift of good luck"", cf. Italian ""Strenna"") is a Corsican pie having generally a round shape. The pie is typical of the cuisine of Corsica and originates from the city of Vico in Corse-du-Sud. ""Strenna"" is prepared for New Year's Day, and given as present by villagers to relatives coming to offer new year's wishes. Its main ingredients are wheat flour, shortening (""sdruttu""), brocciu, eggs, grated orange zest, egg yolk, sugar, olive oil"
"and nuts flavoured with spices usually made during Christmas. In India, this is found everywhere during Christmas season, although it is also available commonly throughout the year. In Ireland, a type of fruitcake called barmbrack is eaten at Hallowe'en. The cake contains different objects such as a ring or small coin, each signifying a different fortune for the person who finds it. Panforte is a chewy, dense Tuscan fruitcake dating back to 13th-century Siena. Panforte is strongly flavored with spices and baked in a shallow form. Genoa's fruitcake, a lower, denser but still crumbly variety, is called Pandolce Panettone is"
"Buccellato (di Lucca) The Buccellato is a cake typical of Lucca, Italy which is eaten all year, especially during the demonstrations of the Exaltation of the Holy Cross and Crossbow held in Lucca in September. Buccellato di Lucca derives its name from the Latin Buccella, or bite, to the ancient Romans buccellatum the format was a round loaf of bread or a crown ""buccellae"". The modern Buccellato di Lucca retains its original ring shape, and is widely found on Luccan tables as a sweet Sunday recandolo, carried home on the forearm after attending mass. It is today occasionally also straight"
"is Saint Nicholas and comes every Christmas. Carol singing is another tradition on Christmas and New Year's Eve. The Christmas meal usually includes lamb or pork and desserts such as kourabies (κουραμπιές) and melomakarona (μελομακάρονα). Other Christmas and new year foods include 'Baklava' (sweet pastry), Kataifi (pastry), Theeples (a kind of fried pastry). Christmas Eve on December 24 and 23 housewives make the Christmas cake with a cross in the middle and avgokouloures which are subsequently offered to the elderly and children. Children singing carols from house to house either before or on Christmas Day. People go to church early"
"with stuffing, gravy and sometimes forcemeat, pigs in blankets, cranberry sauce or redcurrant jelly, bread sauce, roast potatoes (sometimes also boiled or mashed), vegetables (usually boiled or steamed), particularly Brussels sprouts and carrots; dessert consists of Christmas pudding (or plum pudding), sometimes mince pies, Christmas cake or trifle, with brandy butter and/or cream. Italian regional traditions are varied. They are polarised in two areas: Northern Italy and Southern Italy (from Rome southwards). Moreover, often the Christmas Eve Supper is more important than the Christmas Dinner, because the Holy Mass is celebrated at midnight.<br> The primo is usually a kind of"
"that then ensued led to industrial production of the cake. Nestlé took over the brands together in the late 1990s, but Bauli, an Italian bakery company based in Verona, has acquired Motta and Alemagna from Nestlé. By the end of World War II, panettone was cheap enough for anyone and soon became the country's leading Christmas sweet. Lombard immigrants to Argentina and Brazil also brought their love of panettone, and panettone is enjoyed for Christmas with hot cocoa or liquor during the holiday season, which became a mainstream tradition in those countries. In some places, it replaces the King cake."
"Giurgiulena The giurgiulena (also known as giuggiulena, cubaita or cumpittu) is a traditional Christmas nougat-like candy, typical of the Sicilian cuisine and in use in a large part of Calabria. The main ingredient is sesame, which in Sicily and in Calabria is precisely indicated by the terms giuggiulena, gigiolena, giuggiulea or ciciulena. The recipe is based on the composition of sesame seeds poured in honey and fixed by the caramelization of sugar (in an enriched version almonds and candied orange peel are also added), in the way of nougat. It takes a very long preparation, with a rest period of"
"twenty-four hours. The giurgiulena is usually cut into diamonds or rectangles, sometimes sprinkled with colorful confetti and individually wrapped, sometimes above aromatic orange leaves. As with many other Sicilian pastries, giuggiulena is considered a legacy of the Arab pastry. The name derives from Arab juljulàn (or giolgiolan). The alternative name cubaita derives instead from the Arab term qubayt (also spelled qubait and qubbayt). Giurgiulena The giurgiulena (also known as giuggiulena, cubaita or cumpittu) is a traditional Christmas nougat-like candy, typical of the Sicilian cuisine and in use in a large part of Calabria. The main ingredient is sesame, which in"
"chocolate, Baci by Perugina in Milan. The most significant chocolate style is a combination of hazelnuts and milk chocolate, which is featured in gianduja pastes like Nutella, which is made by Ferrero SpA in Alba, Piedmont, as well as Perugnia's Baci and many other chocolate confections. Every region has its own holiday recipes. During La Festa di San Giuseppe (St. Joseph's Day) on 19 March, Sicilians give thanks to St. Joseph for preventing a famine during the Middle Ages. The fava bean saved the population from starvation, and is a traditional part of St. Joseph's Day altars and traditions. Other"
"meticulous person) and are an essential component of Italian pesto sauce; the upsurge in the popularity of this sauce since the 1990s has increased the visibility of the nut in America, primarily on the West Coast. ""Torta della nonna"" (literally ""granny's cake"") is a generic Italian dish name that in most families indicates an old family recipe for any kind of cake but often is used for a tart or a pie filled with custard, topped with pine nuts and optionally dusted with icing sugar. ""Pignoli"" cookies, an Italian American specialty confection (in Italy these would be called ""biscotti ai"
"Colomba di Pasqua Colomba pasquale or colomba di Pasqua (""Easter Dove"" in English) is an Italian traditional Easter cake, the counterpart of the two well-known Italian Christmas desserts, panettone and pandoro. The dough for the colomba is made in a similar manner to panettone, with flour, eggs, sugar, natural yeast and butter; unlike panettone, it usually contains candied peel and no raisins. The dough is then fashioned into a dove shape (""colomba"" in Italian) and finally is topped with pearl sugar and almonds before being baked. Some manufacturers produce other versions including a popular bread topped with chocolate. The colomba"
"of lengthening its shelf life. A 106-year-old fruitcake discovered in 2017 by the Antarctic Heritage Trust was described as in ""excellent condition"" and ""almost"" edible. Fruitcake Fruitcake (or fruit cake or fruit bread) is a cake made with candied or dried fruit, nuts, and spices, and optionally soaked in spirits. In the United Kingdom, certain rich versions may be iced and decorated. Fruitcakes are typically served in celebration of weddings and Christmas. Given their rich nature, fruitcakes are most often consumed on their own, as opposed to with condiments (such as butter or cream). The earliest recipe from ancient Rome"
"variety used a filling of dark chocolate. Many additional varieties have since been marketed, such as milk chocolate and double chocolate; other flavors include a layer of mint or sweet orange paste in addition to some form of chocolate. Milano cookies have primarily been marketed towards elders, adults, teens, children, and infants, as an indulgence food. In Canada, they are sold under the brand name ""Monaco"" rather than ""Milano,"" because the name Milano was already in use in Canada prior to Pepperidge Farm's arrival in the market. Milano (cookie) Milano cookies are a trademarked cookie manufactured by Pepperidge Farm as"
"yellow or white flour with starch), sugar, eggs, ground almonds, bitter almond essence and orange or lemon skin. All these ingredients are mixed and baked in an aluminium semispherical tray. When the cake has cooled down, it is removed from the tray and covered with molten dark chocolate. Parrozzo Parrozzo () or pan rozzo is a traditional cake from the region of Abruzzo, in Italy. It is commonly related to Christmas gastronomic tradition but is eaten all the year round. Parrozzo has been acknowledged as a traditional agricultural and food product of Abruzzo. Parrozo was invented in 1920 by Luigi"
"Genoa cake Genoa cake (also simply Genoa) is a fruit cake consisting of sultanas, currants or raisins, glacé cherries, almonds, and candied orange peel or essence, cooked in a batter of flour, eggs, butter and sugar. Although the name ""Genoa cake"" is mainly used in the UK, where recipes for it have been around since the 19th century, it is a variant of the Pandolce cake which originated in 16th century Genoa as a Christmas cake. Unlike Genoa cake, traditional Pandolce includes pine nuts as a major ingredient and uses yeast as its raising agent, which requires several hours to"