PANETTONE

Panettone is a type of sweet bread loaf originally from Milan usually prepared and enjoyed for Christmas and New Year in Italy

 It is made during a long process that involves the curing of the dough, which is acidic, similar to sourdough. The preparation process alone takes several days, giving the cake its distinctive fluffy characteristics. It contains candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked. The origins of this cake appear to be ancient, dating back to the Roman Empire, when ancient Romans sweetened a type of leavened cake with honey. Throughout the ages this "tall, leavened fruitcake" makes cameo appearances in the arts: It is shown in a sixteenth-century painting by Pieter Brueahel the Elder and is possibly mentioned in a contemporary recipe book written by Bartolomeo Scappi personal chef to Popes and Emperors during the time of Charles V. The first recorded association of Panettone with Christmas can be found in the writings of 18th century Illuminist Pietro Verri. He refers to it as "Pane di Tono" (luxury cake)

1.     Panettone is prepared for

a)    Easter

b)    Christmas

c)    Weddings

d)    Every special occasion

2.     To prepare Panettone

a)    You need only a day

b)    You need a week

c)    You need some days

d)    You need a month

3.     Panettone was associated with Christmas

a)    During Enlightenment 

b)    During Middle Ages

c)    During Renaissance

d)    During 20^th century