350 grams flour 150 grams lard 150 grams sugar 1 baking powder bag 2 eggs (yolk and white) ½ glass of rum 1 pinch of salt
Preparation
Arrange the flour in a “fountain” shape and incorporate the sugar, eggs and a pinch of salt. Leave the lard at room temperature for an hour and add it to the mixture together with the baking powder and the rum. Work the whole into a soft mixture and cut into two trunks shaped pieces of about 3 or 4 cms each. Place on a previously buttered baking tray and lightly squash their tops. Put in the oven at 190°C. After about 15 minutes cut into strips of about 1 cm each and turn them on their sides. Keep on cooking for another 10/15 minutes.
The cherished Italian holiday bread. Jeweled with candied fruits (particularly citrus) and raisins, it first came into being in Milan about 1490 and was quickly adopted throughout Italy, from the Alps to Sicily. Legends abound concerning the origin of panettone.
