Panettone vs Pandoro: le differenze
Ormai siamo vicini a quel periodo magico fatto di abeti addobbati, luci colorate, neve, regali, ma anche torroni, cioccolata calda e soprattutto panettoni e pandori.
E qui vige l’eterno dilemma: Team Panettone o Team Pandoro? Personalmente, se parliamo di prodotti di alta pasticceria, vado sul panettone. Ma se spaziamo dal gourmet alla GDO, il pandoro è sempre un fedele amico che non delude mai.
Quanto alla tipologia, parliamo di due prodotti completamente diversi tra di loro, sia nella forma che nell’origine e negli ingredienti. Il panettone, ad esempio, è un mostro sacro della cucina lombarda, anzi: più precisamente di Milano. Quanto al pandoro, dobbiamo spostarci invece nella città di Romeo e Giulietta, Verona. Il primo ha la frutta candita e l’uvetta, mentre il secondo viene cosparso di zucchero a velo. Tuttavia sono molteplici le differenze che le due superpotenze dei lievitati presentano tra di loro, pertanto credo che la migliore cosa da poter fare è elencarle tramite i disciplinari di produzione, esplicati alla perfezione nel Decreto Ministeriale del 22 luglio 2005 (DM 22.07.05).
DEFINIZIONE
PANETTONE
Art.1 | 1 – La denominazione «panettone» e’ riservata al prodotto dolciario da forno a pasta morbida, ottenuto per fermentazione naturale da pasta acida, di forma a base rotonda con crosta superiore screpolata e tagliata in modo caratteristico, di struttura soffice ad alveolatura allungata e aroma tipico di lievitazione a pasta acida.
PANDORO
Art.2 | 1 – La denominazione «pandoro» e’ riservata al prodotto dolciario da forno a pasta morbida, ottenuto per fermentazione naturale da pasta acida di forma a tronco di cono con sezione a stella ottagonale e con superficie esterna non crostosa, una struttura soffice e setosa ad alveolatura minuta ed uniforme ed aroma caratteristico di burro e vaniglia.
INGREDIENTI DELL’IMPASTO
PANETTONE
Art.1 | 2 – Salvo quanto previsto all’art. 7, l’impasto del panettone contiene i seguenti ingredienti:
a) farina di frumento;
b) zucchero;
c) uova di gallina di categoria «A» o tuorlo d’uovo, o entrambi, in quantità tali da garantire non meno del 4% in tuorlo;
d) materia grassa butirrica, in quantità non inferiore al 16%;
e) uvetta e scorze di agrumi canditi, in quantità non inferiore al 20%;
f) lievito naturale costituito da pasta acida;
g) sale.
PANDORO
Art.2 | 2 – Salvo quanto previsto all’art. 7, l’impasto del pandoro contiene i seguenti ingredienti:
a) farina di frumento;
b) zucchero;
c) uova di gallina di categoria «A» o tuorlo d’uovo, o entrambi, in quantità tali da garantire non meno del 4% in tuorlo;
d) materia grassa butirrica, in quantità non inferiore al 20%;
e) lievito naturale costituito da pasta acida;
f) aromi di vaniglia o vanillina;
g) sale.
POSSIBILI INGREDIENTI DA AGGIUNGERE
PANETTONE
Art.1 | 3 – È facoltà del produttore aggiungere anche i seguenti ingredienti:
a) latte e derivati;
b) miele;
c) malto;
d) burro di cacao;
e) zuccheri;
f) lievito avente i requisiti di cui all’art. 8 del decreto del Presidente della Repubblica 30 novembre 1998, n. 502, fino al limite dell’1%;
g) aromi naturali e naturali identici;
h) emulsionanti;
i) il conservante acido sorbico;
j) il conservante sorbato di potassio.
PANDORO
Art.2 | 3 – È facoltà del produttore aggiungere anche i seguenti ingredienti:
a) latte e derivati;
b) malto;
c) burro di cacao;
d) zuccheri;
e) lievito avente i requisiti di cui all’art. 8 del decreto del Presidente della Repubblica 30 novembre 1998, n. 502, fino al limite dell’1%;
f) zucchero impalpabile;
g) aromi naturali e naturali identici;
h) emulsionanti;
i) il conservante acido sorbico;
j) il conservante sorbato di potassio.
PROCESSO TECNOLOGICO
PANETTONE
Allegato 2, Art.1 | 1 – Il processo tecnologico della fabbricazione del panettone prevede le seguenti fasi di lavorazione, anche fra loro accorpabili:
a) preparazione della pasta acida;
b) fermentazione;
c) preparazione impasto con dosaggio ingredienti e aggiunta inerti e impastamento;
d) porzionatura;
e) «pirlatura», con deposizione dell’impasto nello stampo di cottura;
f) lievitazione;
g) «scarpatura»;
h) cottura;
i) raffreddamento;
j) confezionamento.
PANDORO
Allegato 2, Art.1 | 2 – Il processo tecnologico della fabbricazione del pandoro prevede le seguenti fasi di lavorazione, anche fra loro accorpabili:
a) preparazione della pasta acida;
b) fermentazione;
c) preparazione impasto con dosaggio ingredienti, e impastamento;
d) porzionatura;
e) pirlatura con deposizione dell’impasto nello stampo di cottura;
f) lievitazione;
g) cottura;
h) raffreddamento;
i) zuccheratura superficiale (opzionale);
j) confezionamento.
Tutto quello che è stato inserito in questo articolo è estrapolato dai disciplinari di produzione, ma ovviamente manca la ricetta vera e propria. E per queste prelibatezze, non si può andare a “sentimento”: qui ci sono dei passaggi e soprattutto delle dosi ben precise da seguire.
La domanda finale è ovvia: siete Team Panettone o Team Pandoro?
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