{"id":1509,"date":"2011-08-12T13:02:13","date_gmt":"2011-08-12T11:02:13","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/gateaux-italiens-noel\/"},"modified":"2011-08-12T13:02:13","modified_gmt":"2011-08-12T11:02:13","slug":"gateaux-italiens-noel","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/gateaux-italiens-noel\/","title":{"rendered":"P\u00e2tisseries de No\u00ebl italiennes"},"content":{"rendered":"

Panettone et Pandoro – les \u00e9quivalents italiens du Christstollen<\/h2>\n

Quelle serait la p\u00e9riode pr\u00e9-no\u00ebl en Allemagne sans le Christstollen ? M\u00eame pour les non-chr\u00e9tiens, impossible d’imaginer l’Avent<\/strong> sans cette brioche agr\u00e9ment\u00e9e de fruits confits, d’amandes et, si l’on souhaite, de raisins secs ; que l’on choisisse de le confectionner en famille ou de l’acheter, elle contribue \u00e0 instaurer une ambiance festive.
\nEn Italie aussi, il existe des g\u00e2teaux de No\u00ebl similaires. On les appelle Pandoro (= pain dor\u00e9) ou Panettone. Si le Panettone<\/a> originaire de Milan est pr\u00e9par\u00e9 avec des raisins secs et des fruits confits, le Pandoro<\/a>, venu de V\u00e9rone, est un g\u00e2teau l\u00e9ger qui se passe des raisins secs, ne plaisant pas \u00e0 tout le monde. La recette pour le Panettone<\/a> est disponible dans notre base de donn\u00e9es.<\/p>\n

\"Pain
Pain de figues<\/figcaption><\/figure>\n

Recettes de biscuits italiens : Cantuccini & Cie.<\/h2>\n

Les Italiens sont tout aussi gourmands que les Allemands – que ce soit enfants ou adultes. Il est donc \u00e9vident que l’Italie dispose \u00e9galement de nombreuses recettes de biscuits<\/strong> indispensables pendant l’Avent. Certaines de ces recettes<\/strong> \u00e9taient jadis r\u00e9serv\u00e9es exclusivement \u00e0 la p\u00e9riode de No\u00ebl, mais vu leur succ\u00e8s, on les pr\u00e9pare et les d\u00e9guste d\u00e9sormais aussi hors de la saison froide : Parmi celles-ci, on trouve les Cantuccini<\/a>, \u00e9galement appel\u00e9s Biscotti di Prato car ils sont cuits deux fois. Pour ceux qui ne souhaitent pas se lancer dans la pr\u00e9paration de biscuits italiens eux-m\u00eames, nos sp\u00e9cialit\u00e9s toscanes telles que les Amarettini<\/a> ou les Ricciarelli<\/a> peuvent \u00e9galement \u00eatre command\u00e9es dans notre boutique.<\/p>\n

Autres p\u00e2tisseries de No\u00ebl italiennes<\/h2>\n

\u00c0 c\u00f4t\u00e9 des recettes<\/strong> mentionn\u00e9es ci-dessus, j’ai rassembl\u00e9 pour vous d’autres d\u00e9lices pour la saison de No\u00ebl. Les Biscotti brutti ma buoni<\/a><\/em> ont un nom amusant qui signifie en fran\u00e7ais \u00ab biscuits moches mais bons \u00bb. Ils ne m\u00e9ritent vraiment pas la premi\u00e8re partie de leur nom, mais d’autant plus la seconde.
\nLa recette du pain d’\u00e9pices de Sienne, le Panforte di Siena<\/a>, vient \u00e9galement de cette r\u00e9gion. Comme il sied \u00e0 une p\u00e2tisserie de No\u00ebl, la recette est tr\u00e8s riche. Nous avons \u00e9galement test\u00e9 pour vous la recette du pain de figues<\/a>, qui, par l’influence arabe en Italie du Sud, s’est probablement retrouv\u00e9e dans les livres de recettes italiens. La touche traditionnelle d’Orient, avec ses \u00e9pices exotiques, ne pouvait bien \u00e9videmment pas manquer \u00e0 l’Avent.<\/p>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Panettone et Pandoro, sp\u00e9cialit\u00e9s italiennes de No\u00ebl, s’apparentent \u00e0 l’embl\u00e9matique Christstollen allemand. D’origine milanaise, le Panettone est garni de raisins secs et fruits confits ; le Pandoro, l\u00e9ger et sans raisins, vient de V\u00e9rone. Les Cantuccini, Biscotti di Prata et autres gourmandises comme les Amarettini et Ricciarelli compl\u00e8tent la tradition culinaire festive de l’Italie.<\/p>\n","protected":false},"author":2,"featured_media":1508,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1509","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes-italiennes-favorites"],"yoast_head":"\nP\u00e2tisseries de No\u00ebl italiennes - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/gateaux-italiens-noel\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"P\u00e2tisseries de No\u00ebl italiennes - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"Panettone et Pandoro, sp\u00e9cialit\u00e9s italiennes de No\u00ebl, s'apparentent \u00e0 l'embl\u00e9matique Christstollen allemand. D'origine milanaise, le Panettone est garni de raisins secs et fruits confits ; le Pandoro, l\u00e9ger et sans raisins, vient de V\u00e9rone. 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