(RT) — December 15, 2010
This holiday season, there's one food item that will be ready to be sliced on every Italian table: The Classic Italian Panettone. It's Italy's version of sweet bread that has traveled the world for its richness. However, these days, the art of making one from scratch has been thrown out with leading companies mass producing them months in advance. Luckily, in the middle of so much change, there's one Roman pastry chef that refuses to sacrifice quality for quantity or taste. For more than 40 years, Alfredo Buffalo, better known as "Billy," has been making Panettones with love, time and patience. His recipe includes a little bit of this, a little bit of that, but a whole lot of heart. Here's how...
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