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意大利节日糕点潘妮朵妮

更新时间:2017-12-1 12:00:51 来源:纽约时报中文网 作者:佚名

It’s considered the highest art form of its class, with equal parts risk and high reward. It’s impossibly light, and taller than it is wide. The jeweled citrus peel is the (dried) cherry on top.

它被视为那个领域中最高的艺术形式,风险大回报也大。它令人难以置信地轻盈,高度大于周长。上方装饰着(风干的)樱桃。

We’re of course speaking of panettone (pronounced pann-eh-TOH-nee), the traditional Italian bread served over Christmastime. The boxed fruitcake lines grocery stores around the world but is deeply rooted in Milanese folklore dating back to the Middle Ages.

当然,我们说的是意大利节日糕点潘妮朵妮(panettone,发音为“pann-eh-TOH-nee”),这一传统意大利面包是在圣诞时节吃的。这种装在盒子里的水果蛋糕摆在全世界的食品店中,但却深深根植于可追溯至中世纪的米兰民间传说中。

One legend of the origin of panettone involves a nobleman’s love for the daughter of a baker named Toni. Forbidden from marrying her, the nobleman disguised himself and went to work for the baker, creating a new bread to impress the woman, made with butter, eggs, and candied fruit. The bread was such a hit at court, a new dessert was named in its honor — pan del Ton — and the nobleman was allowed to marry the daughter.

关于潘妮朵妮的来源,其中一个传说与一名贵族对一个名为托尼(Toni)的面包师女儿的爱意有关。由于遭到禁止,不能娶她,这名贵族便乔装打扮,前去为面包师工作,创造了一种新的面包来赢得这位女子的欢心,这种面包由黄油、鸡蛋和糖渍水果制成。这种面包在宫里大受欢迎,一种新的甜点也以它之名而命名——“托尼的面包”(pan del Ton)——于是这位贵族男子获得了允许,得以迎娶女儿。

Five hundred years later, the boxed version of panettone became widely available. Homemade panettone is notoriously difficult: Butter a couple of degrees too warm can turn the dough to mush.

500年后,装在盒子里的潘妮朵妮四处可见。自制潘妮朵妮是出了名的难:黄油的温度高出几度,面团就稀烂。

But the proof is in the pudding.

但真正的考验其实是布丁。

“It melts in your mouth and it’s suddenly gone,” one baker told The Times. “And then you want to eat more.”

“入口即化,”一位面包师告诉时报说。“然后你会想吃更多。”

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