How do you end a year of eating your way through New York City? As with many of life’s big questions, the answer turns out to be “panettone.” tammieetc writes
shipments being assembled in the bakery’s entrance, I’m a little late to the Settepani game. “We make at least 60 a day,” said an employee who was in the process of wrapping a tray of six chocolate-iced panettoni that had just appeared from the back looking like an order of gargantuan cupcakes. Making panettone, for the uninitiated, is hard work. After baking, the panettone is cooled upside down to retain its muffinlike form and wispy structure.
It was very clear that this person was the daughter of the baker and owner, Nino Settepani , as they both hurried to manage the crowd of people that appeared suddenly — including a group of four Italians, whom Nino greeted and offered a round of espressos. I’d originally thought I would get a classic panettone but knew I had to get one of the chocolate offerings the moment I saw them. They also make Nutella and pistachio panettoni, both of which were sold out at the moment I arrived, though I was assured they would return soon — unlike a chocolate-pomegranate one that had just finished its run for the season. I got a stollen, unable to resist after I saw the sugarcoated logs displayed next to the bakery’s Christmas tree. Nino noticed.
I’m still working on the remains of the panettone after sharing as much as possible over the weekend, but the briochelike texture and sweet aroma made fans out of skeptics who onlythey knew panettone. Even I was surprised by how much I liked the chocolate version and was thankful that I wouldn’t have to rush back to get another before the season is over. Settepani sells them all year long.
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