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In France and around the world, the famous tradition of the Christmas log finds its roots in the rites of ancient ceremonies paying homage to fire and fertile soil.
Originally, it consisted of a sponge cake covered with buttercream and decorated with holly leaves.
From 1945, it became the undisputed queen of Christmas meals and its preparation evolves to the rhythm of ganaches, mousses and soft cookies.
Each pastry chef takes pleasure in reinventing textures and flavors to sur- prise the taste buds of unconditional fans of this iconic dessert.In Italy, the Christmas spirit has given birth to many sweets and various specialties such as Zelten, Gubana or Penagiallo and Panforte.
But from the north of the peninsula, two cakes remain sacred for the family Christmas feast, the Pandoro and the Panettone.Odes to flavors and simplicity, their stories remain intimately linked to Italian legends and beliefs.The Pandoro, a light and fluffy eight-pointed star, took its name of «Golden Bread» from the yolks of the eggs that compose it and which give it its golden color.
It was in Verona in 1884 that Domenico Melegatti obtained a patent for a Christmas cake from the Ministry of Agriculture and Commerce.
Il Pandoro XBE Giancarlo Perbellini - Dolce Locanda Scented star Diptyque Paris
© Alessandra Cenna