Those considering a diet or a sugar detox would do well to move on: the British brand Fortnum & Mason is currently selling a 10 kg panettone in its Piccadilly store. Price of the brioche: 495 pounds (or 600 euros).
As big as two cabin bags
This panettone, details The Telegraph, has undergone a 48-hour fermentation and is garnished with Australian grapes, candied oranges and Bourbon vanilla from Madagascar. Considered the heaviest on sale today on the market, it is large enough, its authors indicate, to feed 100 people.
From there to winning the title of the heaviest ever made? No ! The record remains held by a panettone made in Milan in 2018. The latter weighed 332 kg, measured 150 cm high and 115 cm wide, measurements which opened the doors to the famous Guinness World Records. Made by Davide Comaschi and his team from the Chocolate Academy Center, it required nearly 50,000 grams of flour and 18,000 grams of egg yolks.
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The XXL version sold at Fortnum & Mason is praised by the starred Italian chef Giorgio Locatelli, who applauds the technical performance which made it possible to create a large brioche. “like two cabin bags”.
But creation does not only arouse enthusiasm. Aldo Zilli, an Italian chef who has lived in the United Kingdom for almost 50 years, sees it as a simple “publicity stunt” and questions its potential interest.
They've done their job, sure… They'll probably make one or two, but no one's going to buy it. Who will buy this? Personally, I eat panettone made by a company in southern Italy, which sells them for around £25 each, and they are incredibly good. I don't think anyone should pay more.
Zilli, who is set to open a new restaurant in upscale Mayfair, recommends eating panettone with coffee in the morning rather than as an after-dinner dessert. And deplores the marketing, in supermarkets, of industrial panettone, which according to him only tastes like “sweet bread”.
A typical panettone, The Telegraph concludes, weighs around a kilo, feeds 10 people and, when good quality, will keep for two to three weeks.
Johanna Seban is a journalist for the Travel section of Geo.fr. After studying in London and then training in journalism at the CFPJ in Paris, in 2003 she joined the editorial team of a cultural weekly. Attached to the music department, she stayed there for 12 years, carrying out numerous reports and interviews with people with impenetrable Scottish accents. His desire for independence coupled with a tendency to move around then encouraged him to embark on the adventure of freelance journalism and work simultaneously for different national media. Her field of investigation then broadens, covering arts, travel, town planning, architecture, mobility… At the same time, Johanna participates in the writing of collective works devoted to travel in its new variations (train travel, exploration of Greater Paris, family adventures) and swaps the pen for the microphone for the production of a cultural podcast. She joins the Travel section of Geo.fr in spring 2024 with the desire to explore travel in its societal dimension – ecotourism, local travel, slow travel (even if she is wary of the “slow” label, a fantastic greenwashing tool ). And to infuse his reports with a little of what motivates him on a daily basis – walking, architecture and facades, the Breton islands, train stations, maps or photography.
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