Chef Lucas Pyetro bets on a line of artisanal panettone to surprise Amazonians

Christmas dinner

Last year, 47.8 thousand tons of panettone were sold in the period from November to December

Manaus (AM) – One of the biggest Christmas traditions in the world, panettone cannot be missing from Brazilians’ tables and, every year, it hits the shelves with new products to surprise consumers. This year, one of the bets is artisanal panettone, with natural fermentation and with diverse and different options, to take the breath away of dinner guests or those who receive them as gifts.

Products can be purchased at Pátio Gourmet, which has three physical stores in Manaus. One on Avenida Djalma Batista, Chapada; another on Rua Terezina, Adrianópolis; and in the Milky Way, Morada do Sol group, Aleixo.

Last year, according to the Brazilian Association of Biscuit, Pasta and Industrialized Bread & Cake Industries (ABIMAPI), 47.8 thousand tons of panettone were sold in the period from November to December. The expectation is a growth of 5% for this year.

The special line of artisanal panettone was created by chef Lucas Pyetro. With a striking flavor, the result of selected ingredients imported from Italy, they promise to add touches of deliciousness to the Christmas dinner.

“The secret of the dough, made by hand, is natural fermentation for 72 hours, to intensify the taste, combined with special techniques that we have developed”,

explains chef Lucas Pyetro.

The lines offered at Pátio Gourmet range from traditional panettone to chocotone, mini panettone and truffle flavors in the kit kat, nest, prestige, galak, brigadeiro, dulce de leche with plum, nutella and covered panettone versions, in addition to the special line with pistachio and ferrero rocher flavors.

The products are available in physical stores and also for ordering in larger quantities. Quotes and orders can be made by calling 0800 018 0016 92 98124-6340 or by email [email protected]; [email protected]; or [email protected].

chef

Lucas Pyetro has a degree in Gastronomy, with a postgraduate degree in Gastronomic Management from PUCRS and in Chocolatier from Castelli Escola Superior de Hotelaria e Chocolateria. He is also a specialist in Fine Confectionery at Lê Cordon Blue Paris. Having spent time in Spain, Italy, France, Portugal, Germany, England, Morocco and the Netherlands, he has taken more than 85 courses in the confectionery field. Currently, he is responsible for the pastry shops, bakeries and coffee shops at Pátio Gourmet.

panettone

The name comes from the Italian “Pani di Toni”, literally Toni’s Bread. This is because it was a recipe created by an Italian baker (Toni), from the city of Milan. And it became a heritage of Italian gastronomy and culture, protected by decree signed in 2005, which determines the minimum quantities of each ingredient, applied to panettone traditional, the one with candied fruits.

Pani di Toni became popular in the 20th century thanks to Angelo Motta, owner of a bakery in Milan, who added natural yeast to the recipe and wrapped it in baking paper, giving the shape in which panettone is sold today.

In Brazil, panettone arrived with Italian immigrants who were refugees from World War II and became a Christmas favorite, gaining new creative versions, such as chocotones and savory panettone.

*With information from consultancy

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