Corti
Brothers Newsletter for December 2009
Page 1
To Our Customers:
The last months of the year bring our most important holidays. This newsletter will suggest some new ideas; there are new products, but most of all, a sense of keeping traditions. We have a lot more products for the holidays than those in the newsletter. If you need something, please give us a call or visit and we will try to accommodate. We wish you all pleasant and peaceful Holidays and a forward looking 2010.
Darrell Corti
Panettones for the Holidays
For Italians, the arrival of Panettone in shops is the signal that the Christmas holidays have begun. In fact, in Italy, panettone is eaten from about the beginning of November to the conventionally established end of Christmas,
2 February, forty days after December 25. This schedule was established both from a cultural and liturgical point of view. Panettone has just arrived, and I have tried to maintain the same prices for the Holidays 2009 as in 2008. It is difficult, with the Euro/$ ratio. Good news is, with the exception of new-for-2009 Panettone, our prices are the same as in 2008.
Once again, we have our Loison and Bardi panettone. The basis for both is the production of the sourdough sponge which is the same as for San Francisco’s famous sourdough bread. Then a butter and egg enriched dough to which selected ingredients are added is mixed with the sponge. Each year the Loison bakery tries to come up with new styles of panettone. This year is no exception. The two new ones for 2009 are the whole wheat flour and whole grain Panettone ai Cerali and Panettone Al Chinotto, made with the rare, candied Chinotto citrus coming from Savona on the Riviera.
Loison Panettone
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Loison Panettone Al Chinotto basso shape, 1000g, yellow box, figured ribbon (#2400) Sold out.
Chinotti are small, green skinned citrus (Citrus myrtifolia) which used to be much consumed before WWII. Now they are almost a relic of candied fruit. Very aromatic, with a “lime-like” character, they make this is a very special panettone.
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Loison Panettone Ai Cereali basso shape, 1000g, cream colored wrap, white ribbon (#2401) Sold out.
Made with whole wheat flour and rolled cereals, this is a delicious, rustic panettone, with density. |
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Loison Panettone Al Mandarino di Ciaculli basso shape, 1000g, yellow box, figured ribbon (#2402) Sold out.
Unique, the Late Mandarin from Ciaculli, a Palermo, Sicily, suburb, adds its distinctive, fragrant aroma from candied peel, replacing other citrus. The mandarin is a Slow Food Presidium product. Loison exclusive. |
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Loison Panettone Amarenebasso shape, 1000g, transparent wrapping, cherry ornament, (#2403) Sold out.
Large candied sour cherries called Amarene are added to the usual peel and raisins. Amarene, large and juicy, lend a distinctive fragrance and savor. If you like cherries, this is for you. |
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Loison Panettone Ai Fichi basso shape, 1000g, cream colored paper with lavender ribbon, (#2404) Sold out.
Made with white Calabrian Dottato figs, giving a special character. This year in 1 kilo size. |
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Loison Panettone Classico 1476 Latta basso shape, 750g, (#2405)
Sold out.
Before the turn of the 19th century, bakers vied for whose tin was the best presentation. This is the fourth year Loison has produced a collectible tin with a cord handle. The designs are from the Loison panettone memorabilia collection. If you have the others, here is this year’s. |
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