We wrap up our local history feature on traditional Christmas foods brought to Timmins from around the world, with a stop in northern Italy for some panettone.
Local historian Karen Bachmann says just like French champagne, there are very strict rules about what goes into the bread-like cake.
“A native panettone must be composed of no less than 20% candied fruit, 16% butter and eggs that are at least 4% yolk,” she recites. “So I want to be the person that goes around and tests these things to make sure that everybody is following that law.”
After a well deserved holiday break, Karen will be back after New Year’s with more local history stories.
