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Speaker 1: Hello, and welcome to Savor Protection of I Heart Radio.

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Speaker 1: I'm Any and I'm Lauren Vogelbaum. And today we have

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Speaker 1: an episode for you about panatone which I have never

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Speaker 1: had zero idea what it was when we started. Really,

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Speaker 1: oh oh, that's so exciting. What a what a what

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Speaker 1: a delicious thing to get to learn about. Um, yes, yes, uh,

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Speaker 1: this one was. I appreciate it because while a lot

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Speaker 1: of the stuff I'm going to talk about and the

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Speaker 1: history section is probably not true legends, stuff of legend,

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Speaker 1: will say, it was nice that so many people have

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Speaker 1: written about it and it felt more concise than a

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Speaker 1: lot more of our a lot of our other topics lately. Um,

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Speaker 1: so I like that. And because I researched it, now

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Speaker 1: I'm seeing it everywhere, like now share one of those

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Speaker 1: getting all these ads for it, all these local restaurants

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Speaker 1: are like, hey we made panato. Yeah, and you will

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Speaker 1: and you will start seeing it in shops like now

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Speaker 1: that you know to look for it right there, there

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Speaker 1: are an increasing number of shops in America that carry it. So, um, yeah,

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Speaker 1: I'm familiar with it because, um, I have a friend

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Speaker 1: whose family is from Argentina and uh and and his

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Speaker 1: father would always have a panatone around Christmas time. Um,

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Speaker 1: and it was just one of the most lovely, like

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Speaker 1: kind of like like coffee break like snacks to to

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Speaker 1: sit down and enjoy. Um. So yeah, but I've only

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Speaker 1: had uh like store bought like prepackaged ones. They're usually

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Speaker 1: store bought, but I've never had like an art artisanal

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Speaker 1: uh panatone. So now I'm like, oh man, I'm about

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Speaker 1: to order like an eighty dollar cake. Like this is expensit, Lauren,

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Speaker 1: And this is research, is very very important research. I

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Speaker 1: need to know about the texture. It's it's amazing, it

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Speaker 1: is amazing. And the butter people are talking about putting

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Speaker 1: butter on it. Okay, oh okay, delicious so excited. You

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Speaker 1: can see our fruit cake episode actually related, Uh we've done.

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Speaker 1: I would say some relative like in the world of

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Speaker 1: cake and bread, some episodes that are relevant. Sure, maybe

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Speaker 1: a Kingcake I think would be would be a good

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Speaker 1: one to to reference. Mm hmmmm hmm. But if you

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Speaker 1: like me, then perhaps this brings us to our question. Pentatone?

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Speaker 1: What is it? Well, pentatone is a type of sweetened

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Speaker 1: bread or cake that's risen and risen and risen with yeast,

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Speaker 1: typically studded throughout with a dried or candied fruit or

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Speaker 1: other morsels like maybe chocolate chips or something. Um. They're

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Speaker 1: baked up around and very tall, like like about a

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Speaker 1: foot tall, maybe like thirty centimes or so. Um, often

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Speaker 1: in a in a in a mold, like like a

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Speaker 1: paper mold um that the cake will dome up out of.

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Speaker 1: They're fluffy with a fine wheat flour and rich and

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Speaker 1: golden with eggs and butter, and can be flavored in

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Speaker 1: any number of ways. But but in my experience, tend

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Speaker 1: to be on like the more straightforward and uh not

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Speaker 1: not too sweet, like maybe a little bit of vanilla,

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Speaker 1: maybe a topping of crunchy nuts or sugar crystals or

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Speaker 1: a glaze. Um. They're sliced and served in wedges as

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Speaker 1: a snack or a treat. Um or once they've gone

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Speaker 1: a little bit stale, turned into French toast or bread pudding. Uh,

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Speaker 1: just so so soft and simple, but in this airy,

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Speaker 1: elegant kind of decadent way. Um. It's like the higher

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Speaker 1: the cake, the closer to God. Um. They they make

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Speaker 1: me feel like I'm having coffee. In an Edwardian era

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Speaker 1: advertisement for coffee m m once again spot on. If

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Speaker 1: you are like me, listens and you don't know what

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Speaker 1: this is, look at the pictures because it's quite The

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Speaker 1: height is pretty impressive on some of them. They're they're

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Speaker 1: they're pretty stunning. Um, I mean it is, it is.

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Speaker 1: It is a bread that is meant to be stunning. Yes,

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Speaker 1: And I say that as someone who is frequently stunned

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Speaker 1: by bread. I'm like bread, Um, so so yeah um okay,

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Speaker 1: And and and right that the bread here is like

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Speaker 1: the star of the show. Um, it's a sour dough. Um.

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Speaker 1: The types I've I've had haven't tasted very tart, though, right,

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Speaker 1: I haven't had one made fresh, so maybe I'm super

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Speaker 1: missing out. But um yeah. They are paid mistakingly made

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Speaker 1: from from a yeast starter that's developed over the course

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Speaker 1: of days and then risen over the course of more days,

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Speaker 1: then baked, and they're cooled upside down, um to prevent

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Speaker 1: them from collapsing. Uh more in all that in a sect,

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Speaker 1: because like this is a whole process, And first I

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Speaker 1: want to talk about the other components that we're dealing with.

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Speaker 1: So so, candied fruit is the most traditional, uh featured

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Speaker 1: ingredient here. Um And and specifically candied citrus, lemon, orange, citron,

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Speaker 1: something like that. Uh. Raisins that have maybe been soaked

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Speaker 1: in a sweet wine are also popular. But but anything

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Speaker 1: goes really um. And bakers in different parts of the

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Speaker 1: world use what's popular locally. UM. Candied apricots or figs

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Speaker 1: or papaya or chestnuts. Chocolate chips are also common, right

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Speaker 1: and uh and these things will be a spangled evenly

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Speaker 1: and prettily through the dough. So it almost reminds me

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Speaker 1: of like the lights on a Christmas tree. Uh, just

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Speaker 1: kind of a little little pops of color throughout. Um.

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Speaker 1: But yeah, yeah, any any anything goes UM. You can

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Speaker 1: make the batter with cocoa or saffron or cinnamon. You

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Speaker 1: can put some some vertical stripes of of of cream

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Speaker 1: that's been flavored with I don't know, like amoretto or

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Speaker 1: lemon cello or or hazel nuts. Um. You can top

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Speaker 1: it with a sweet frosting or icing. You can even

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Speaker 1: get them plain whoa, I know, wacky um. Although plaine

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Speaker 1: is more a feature of the related pandora um, which

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Speaker 1: is from all from from a another area of Italy

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Speaker 1: close by anyway, Okay, we're talking about uh panatone today. Yes,

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Speaker 1: so making this thing okay, um, I saw I read

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Speaker 1: so many different descriptions of what specific bakeries do and

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Speaker 1: it is wildly complicated. Um. I'm I'm terrified of of

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Speaker 1: yeast dough to begin with because it's so like it

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Speaker 1: can be so finicky, um, and it seems like a

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Speaker 1: lot of work. Although I mean, sour dough bread is

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Speaker 1: like my favorite thing to eat, so anyway, but this

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Speaker 1: is a lot um. Okay. You begin with a sour

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Speaker 1: dough starter UM. That is a colony of a friendly

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Speaker 1: yeasts and ealactic acid bacteria that you keep alive but

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Speaker 1: like fairly inactive um in a slurry of flour and water.

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Speaker 1: So so the first thing that you want to do

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Speaker 1: is activate them, get them to grow. That's because the

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Speaker 1: elactic acid bacteria are gonna work to prevent unfriendly bacteria

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Speaker 1: from growing as your dough develops, UM, and also add

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Speaker 1: some lovely tart flavors UM, and then your yeasts are

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Speaker 1: going to be providing the carbon dioxide bubbles that help

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Speaker 1: your your dough reach such such great heights. UM. In Milan,

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Speaker 1: where this is a traditional pastry shop craft, uh, the

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Speaker 1: starter is called the mother yeast or the mother dough,

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Speaker 1: and some shops have been keeping their's alive for like

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Speaker 1: eighty years running. That's my very favorite thing. Oh yeah,

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Speaker 1: oh yeah. That and and right, and that reminded me

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Speaker 1: of our San Francisco or of our sour dough episode

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Speaker 1: and some of the bakeries in San Francisco that have

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Speaker 1: been doing santilar things. Okay, So for panatona um, you

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Speaker 1: take a bit of starter and feed it with flour

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Speaker 1: and water and then let it rest at around room temperature.

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Speaker 1: That people get very specific about their temperature ranges. Um.

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Speaker 1: And you and you do this twice about four hours apart,

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Speaker 1: and then a third time for a little bit longer.

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Speaker 1: This is going to be the base of your dough,

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Speaker 1: to which you add more flour and water probably um

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Speaker 1: plus some egg and or egg yolks, butter and sugar.

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Speaker 1: You need that. You let it rest, let it rise,

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Speaker 1: then you punch it down. Hit it with more of

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Speaker 1: the same again, let that rest and rise, punch down,

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Speaker 1: add your mix ins. Let that rest and rise, punch

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Speaker 1: it down. Okay, then you're round the dough um kind

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Speaker 1: of kind of do like a little stretchy stretchy on

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Speaker 1: the top so that it'll it'll have like a nice

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Speaker 1: um uh, not firm crust, but but but but the

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Speaker 1: capacity to be elastic and let the let the thing

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Speaker 1: really stretch in the oven. Um okay, and then you

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Speaker 1: place it in your mold or your sleeve, let it

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Speaker 1: rest and rise. Each of these rest and rise periods,

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Speaker 1: the lettings takes about six hours or maybe up to

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Speaker 1: twenty four hours. Like, this is a bread that you

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Speaker 1: were working with for like three days, and from what

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Speaker 1: I understand that is like three days minimum. Um uh.

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Speaker 1: But then finally, um, it is ready to score, meaning

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Speaker 1: you make slices in that stretchy top to let steam

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Speaker 1: escape when it gets hot, and you bake it afterwards. Yeah,

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Speaker 1: it's placed in a rack that hangs it upside down

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Speaker 1: while it cools. Um. They'll come in these tall boxes

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Speaker 1: or get wrapped up in pretty paper. Um. It's just

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Speaker 1: so so festive, so nice. Um. Really popular around Christmas,

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Speaker 1: in the New Year and at other holidays in various

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Speaker 1: places around the world. Um. And yeah, you can embark

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Speaker 1: on this mission at home. Um. But again, they are

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Speaker 1: traditionally like a thing that you buy, not a thing

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Speaker 1: that you make yourself. Yeah. Most of the recipes I

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Speaker 1: read for quite complex and time consuming. So yeah, you

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Speaker 1: can do it. But yeah, yeah, I mean, oh my goodness,

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Speaker 1: if you have done this, we need photographs, yes, and

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Speaker 1: if you in general, because there are some amazing flavor

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Speaker 1: combinations people. I'm talking like caviar, Yeah, like anything you

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Speaker 1: can imagine. People have tried to put in a pandatin

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Speaker 1: that's so good. Yes, I know, so please let us

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Speaker 1: know about that as well. Oh but speaking of what

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Speaker 1: about the nutrition, Oh, it's you know, cake cakes or

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Speaker 1: cakes or treats. Um uh, you know probably actually has

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Speaker 1: a decent punch punch of protein in there from the

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Speaker 1: butter and eggs and flower. Um. But treats are treat

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Speaker 1: are nice. Treets are nice. It's the holidays, Yeah, treats

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Speaker 1: are nice the holidays. Go for it. We do have

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Speaker 1: some numbers for you, Okay. During the holiday season, which

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Speaker 1: in the article I was reading this in was defined

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Speaker 1: as like September to December, Italian shops bake thousands of

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Speaker 1: these breads. Yeah, Italy alone produces over seven thousand tons

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Speaker 1: of pentatone a year um and Italians consumed some seventy

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Speaker 1: five million of these cakes as of UM, like per year. Yeah.

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Speaker 1: They're also very popular in South America. UM. That year

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Speaker 1: Peru consumed some forty two million UM. But the biggest

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Speaker 1: producer is probably uh, Brazil's baduco Am I saying that, right,

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Speaker 1: I'm not sure I didn't look it up. I'm so sorry,

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Speaker 1: but but yeah, it's an industrial producer that cranks out

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Speaker 1: two hundred thousand tons a year out of six bakeries

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Speaker 1: like bigle industrial bakeries UM, which they then shipped to

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Speaker 1: over fifty countries. Wow. Yeah, yeah, and seventy of Italians

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Speaker 1: say that it is an integral part of Christmas. Wow.

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Speaker 1: Interesting UM. According to one source, I found the average

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Speaker 1: Italian family eats about two and a half panatoni a year,

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Speaker 1: which is about five point five pounds. Uh and right,

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Speaker 1: and that's that's that's average. Yeah. There there can be

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Speaker 1: a lot of involved over the course of a holiday season. UM.

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Speaker 1: Some families are scaling back though during the pandemic UM

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Speaker 1: due to rising food costs, things like you know, butter

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Speaker 1: and wheat having an IMPACTUM on the final price money

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Speaker 1: being tied overall, UH, the cost panatoni was up about

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Speaker 1: eleven year over year as of December one, UM, adding

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Speaker 1: like a euro or two to the price tag of

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Speaker 1: each cake. UM, though at the same time, the high

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Speaker 1: end panatone production was on the rise, like bakeries were

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Speaker 1: making more year over year than they had previously. So yeah,

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Speaker 1: uh there is UM a festival every November called UM

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Speaker 1: King Panatone or I think ray Panatone UM that that's

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Speaker 1: been in Italian UM that's been running since two thousand eight. Uh.

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Speaker 1: It invites bakers to bring their like, best, weirdest, freshest

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Speaker 1: panatone for display and tasting UM with an emphasis on

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Speaker 1: the fresh they're like. No artificial additives or preservatives are allowed.

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Speaker 1: The same organization that throws this also provides certifications of

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Speaker 1: authenticity to local pastry shops cakes and they are petitioning

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Speaker 1: Ninesco to add panatone to their list of intangible heritage stuff.

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Speaker 1: They do take it quite seriously, Yes, yes, and I've

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Speaker 1: seen some like definitions of what is you know, authentic

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Speaker 1: Italian pentatone And at a two thousand seven press conference,

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Speaker 1: an Italian official claimed that seven out of ten Americans

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Speaker 1: purchasing in quote Italian style panatona are getting a fake. Yes.

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Speaker 1: There he was probably referring to these like industrial industrially

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Speaker 1: produced ones. But yeah, I mean Italy only sells about

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Speaker 1: ten of what it makes internationally, so so yeah, I mean,

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Speaker 1: I guess he's not wrong, but uh, but he's also intense.

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Speaker 1: He is intense. He is intense, and he was he

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Speaker 1: was working out a strict definition I remember in the article,

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Speaker 1: so you can look that up. But pan atone, I mean,

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Speaker 1: he's also not wrong, and that it has long been

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Speaker 1: associated with Italy in oh, yes, and we are going

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Speaker 1: to get into that history after we get back from

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Speaker 1: a quick break for a word from our sponsors, and

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Speaker 1: we're back. Thank you sponsoring, Yes, thank you, Yes. And

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Speaker 1: like I hinted at at the top, I kind of

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Speaker 1: appreciated the research for this one because while I think

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Speaker 1: a lot of these were probably apocryphal, their fun stories

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Speaker 1: and they were very concise. It was nice that so

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Speaker 1: many people had written like, this is the story, even

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Speaker 1: if none of the match really. So we're gonna go

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Speaker 1: on that journey together because Yeah, like with many pastries,

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Speaker 1: this one does have a lot of legends about it.

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Speaker 1: How how it came about um and the roots, according

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Speaker 1: to some sources, go back to ancient times, like perhaps

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Speaker 1: most specifically to ancient rooms penam try to come a

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Speaker 1: bread loaf that used eggs and raisins to give the

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Speaker 1: bread a sweetness to it. Um. Most historians do cite

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Speaker 1: Milan as the home to our more modern day understanding

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Speaker 1: of panatone. All right, so this brings us to some

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Speaker 1: of the legends, some of the stories. By the time

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Speaker 1: the thirteen hundreds rolled around, citizens of Milan often celebrated

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Speaker 1: Christmas by partaking in three loaves of wheat bread. Uh.

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Speaker 1: The wealthy and rural class would like cut out these

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Speaker 1: slices of these loaves for their friends, families, potentially clients. Um. Yes,

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Speaker 1: And it was such a popular tradition that a decree

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Speaker 1: was issued in that required that Italian bakeries make this

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Speaker 1: bread available to everyone on Christmas. Um. One reason for

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Speaker 1: this was because it was expensive. According to a BBC

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Speaker 1: article I read about it, wheat was so exorbitantly expensive

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Speaker 1: for so many that almost all bakeries in Milan made

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Speaker 1: wheatbread only once a year during this time, and that

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Speaker 1: once a year was somewhere near Christmas. Yeah. Yeah, it's

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Speaker 1: it's certainly like all wheat bread because at the time

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Speaker 1: spelter or rye or mixtures thereof were much more affordable. Yes,

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Speaker 1: and the candied fruit was viewed as indulgent and luxurious

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Speaker 1: since it had to be imported. Um. And the bread itself,

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Speaker 1: while light, took up enough space to make a statement.

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Speaker 1: Oh yeah yeah um. And right in terms of the

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Speaker 1: candied fruit, um, I mean, raisins might have been fairly common,

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Speaker 1: but but certainly the candied citrus peel, like citrus in

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Speaker 1: any form, was such a luxury outside of the areas

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Speaker 1: where it was grown until very recently. Right, So panatone

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Speaker 1: are are This bread was a treat and an expensive one,

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Speaker 1: a difficult one to make and to procure it was

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Speaker 1: time consuming. Um. And that's part of why it became

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Speaker 1: associated with the holidays and gift giving. Um. However, panatone

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Speaker 1: is adaptable based on available ingredients, and people did experiment

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Speaker 1: with it um and they continue to do so, Oh

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Speaker 1: my goodness do they um. And some of these experiments

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Speaker 1: yielded a more accessible product, some yielded a less exceptible

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Speaker 1: both ways. Yes, yes. But there is a much more

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Speaker 1: specific legend about how panatonia came to be that is

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Speaker 1: very widely told. Um. It tells of a kitchen boy

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Speaker 1: in the court of the Duke of Milan named Tony

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Speaker 1: short for Anthony, I believe. And so, while he was

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Speaker 1: whipping up some Christmas Eve desserts for the Duke in

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Speaker 1: the fourteen hundreds, Tony accidentally burnt the treats or the

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Speaker 1: shifted um. Yes, so desperate, desperate to salvage the situation,

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Speaker 1: Tony took some of the dough, mixed in some sugar, eggs, raisins,

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Speaker 1: and candied fruit, resulting in a large sweet loaf of bread. Gosh,

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Speaker 1: I wish my accidents turned out right. Um. As these

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Speaker 1: stories often go, the Duke loved it. He loved it. Um.

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Speaker 1: He named it l pan to Tony and declared it

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Speaker 1: an official Christmas dessert. So pan panatone. Yeah. And this

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Speaker 1: is not the only version of Tony the Baker's story. No.

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Speaker 1: In another, he fell in love with a woman who

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Speaker 1: he saw every day walking by I think it was

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Speaker 1: a bakery specifically in this story, and in an attempt

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Speaker 1: to lure her into talking to him, he spent months

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Speaker 1: perfecting a recipe for a sweet bread. And then there's

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Speaker 1: another version where he had gotten dumped and the resulting

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Speaker 1: depressed breakup bread was a Christmas miracle and it became panetone. Yeah,

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Speaker 1: so it's either like, oh, this worked out so well

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Speaker 1: or oh, it didn't work out at all. Here's my

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Speaker 1: sad breakup bread. Yeah, we've all been there. We had

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Speaker 1: no very important yeah. M there's another legend that's sort

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Speaker 1: of a flip of this one, and it involves a

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Speaker 1: nobleman named you Get though I couldn't find a pronunciation,

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Speaker 1: so I'm going with that um who fell for the

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Speaker 1: baker's daughter, who Ghetto's family disapproved and refused to give

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Speaker 1: the couple their blessing to get married. But this didn't

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Speaker 1: stop the two from meeting up at night in secret. However,

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Speaker 1: Baker fell ill at this bakery and u Ghetto's lover

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Speaker 1: had to step in to fill in his spot, meaning

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Speaker 1: they had the less time to meet up, and Ghetto

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Speaker 1: was annoyed, so he developed a disguise a disguise and

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Speaker 1: worked at the bakery undercovery. However, yes, yes, I love

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Speaker 1: this story, even though I'm sure it's not true. Um.

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Speaker 1: There was another problem though, a competitor opened to bakery nearby,

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Speaker 1: so they were losing business, and du Ghetto took it

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Speaker 1: upon himself to strike back, adding more sugar and butter

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Speaker 1: to the bread recipe, however, but it was expensive, so

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Speaker 1: to afford it, he sold some of his hawks. There

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Speaker 1: are hawks in the story. There are hawks in the story.

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Speaker 1: It's the best story I've read in a while, because

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Speaker 1: he was a hawk dealer of the Duke of Milan.

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Speaker 1: So he sold his hawks. He got the butter, The

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Speaker 1: bread was made, the customers loved it, but he wasn't

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Speaker 1: done experimenting. He added some candied fruit and eggs to

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Speaker 1: the mix and some raisins to make it festive for

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Speaker 1: the holiday season, kind of going back to that like

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Speaker 1: lights thing you were saying, Lauren Um. The townsfolk loved it,

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Speaker 1: and lu Ghetto was able to marry the woman he loved.

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Speaker 1: That story took turns that I was not expecting. I know,

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Speaker 1: it's the hawks that I'm like. I feel like the

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Speaker 1: Duke would have had questions about his hawks going missing,

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Speaker 1: but maybe not. Maybe he was busy with other things,

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Speaker 1: you know, maybe he was so impressed with the bread

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Speaker 1: that he was like maybe maybe there's also a legend

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Speaker 1: behind the tradition of saving a slice of panatoni to

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Speaker 1: eat on February third, which listeners, he's right in about this.

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Speaker 1: I'm fascinated by this um. So. The story goes that

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Speaker 1: sen biago Um also St. Blaise also known as St. Blaise,

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Speaker 1: saved a child who was choking on a fishbone by

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Speaker 1: feeding this kid bread um and because of that one

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Speaker 1: of his many skills, he had a lot of very

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Speaker 1: diverse set of skills, and it included protecting sore throats.

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Speaker 1: After this um, the idea is that on February third,

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Speaker 1: people toast up and butter the bread and eat it

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Speaker 1: to keep away a sore throat and illness in general.

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Speaker 1: And there's so many really fun interviews about this where

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Speaker 1: people are like, I know it sounds silly, but I

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Speaker 1: just whear it works. That's great, I know. Yeah. One

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Speaker 1: of the earliest known written mentions of pentatone is from

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Speaker 1: a fourteen seventies manuscript, with recipes popping up fairly often

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Speaker 1: in Italy by the eighteen hundreds. Uh and yeah, panetone

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00:22:58,880 --> 00:23:01,600
Speaker 1: can be tricky to pull ups still is um so

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Speaker 1: bakers have a long search for tips and shortcuts and

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Speaker 1: making it An Italian recipe from eight claimed that using

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00:23:10,640 --> 00:23:13,600
Speaker 1: baking soda as opposed to yeast not only sped up

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00:23:13,640 --> 00:23:17,040
Speaker 1: the process but also resulted in something quote much better

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00:23:17,160 --> 00:23:25,320
Speaker 1: than the Milanese style panatone. Yes you too, me too,

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Speaker 1: and many at the time vehemently created. It wasn't until

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Speaker 1: the nineteen twenties and thirties that the product began to

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Speaker 1: be commercially industrially produced, um, and this helped to lower

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00:23:38,680 --> 00:23:41,840
Speaker 1: the price um and to make it more available to

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Speaker 1: more people. And on top of that, over the years,

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Speaker 1: with industrialization lowering the prices of sugar and flour and

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Speaker 1: most things, panatone has largely become a much richer, sweeter bread.

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Speaker 1: From what I've read, it wasn't as as dense and

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Speaker 1: sweet as it is now all um. But again, let

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Speaker 1: us know, listeners. Yeah mm hmmm. Waves of Italian immigrants

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00:24:08,000 --> 00:24:11,280
Speaker 1: spread panatone worldwide, and their foods became a part of

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00:24:11,320 --> 00:24:14,560
Speaker 1: how they would express their identity and their history, and

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00:24:14,640 --> 00:24:17,800
Speaker 1: panatone was a part of that. Yeah. Yeah, just just

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Speaker 1: for one example, there was a whole wave of integration

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Speaker 1: from Italy to Peru in like the mid eighteen hundreds,

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Speaker 1: and so yeah, mm hmm, and yeah. While panatoni has

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Speaker 1: long been a staple in Italy and in Italian bakeries

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Speaker 1: and delis around the world, where locals did adapt the

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Speaker 1: recipe to what they had on hand. Only recently did

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Speaker 1: Panatone start seeing a big boost outside of that, particularly

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Speaker 1: in the UK. After it was mentioned in the episode

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Speaker 1: of peep Show. UM headlines from the twenty teens asked

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Speaker 1: if we're in the quote golden age of Panatone or

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00:24:55,600 --> 00:25:01,040
Speaker 1: that they wondered why American bakeries were quote obsessed with it. Yeah,

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00:25:01,840 --> 00:25:05,800
Speaker 1: and it really has had a glow up in recent years. UM.

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00:25:06,320 --> 00:25:09,600
Speaker 1: It's fun to read early descriptions calling it like a knockoff,

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00:25:10,440 --> 00:25:13,680
Speaker 1: sad version of fruitcake. Not my words. Don't be mad

387
00:25:13,760 --> 00:25:17,040
Speaker 1: at me. I did not say this away from that

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00:25:17,160 --> 00:25:19,800
Speaker 1: one too. Heck, yes, this is a lot of stepping

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00:25:19,840 --> 00:25:23,760
Speaker 1: away in this episode. UM. Two articles that are talking

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00:25:23,800 --> 00:25:27,520
Speaker 1: about really fancying it up, UM, which people also like

391
00:25:27,640 --> 00:25:31,240
Speaker 1: to argue about. They also we, I mean every we

392
00:25:31,320 --> 00:25:33,520
Speaker 1: talked about this. It's that thing of like, at what

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00:25:33,720 --> 00:25:37,160
Speaker 1: point does a pantone become not a panatone if you've

394
00:25:37,200 --> 00:25:42,800
Speaker 1: read it like to fancy um or to whatever. Yeah, uh,

395
00:25:44,160 --> 00:25:50,120
Speaker 1: I will say that. UM. This year saw the third

396
00:25:50,200 --> 00:25:54,560
Speaker 1: annual Panatone World Cup in Milan. Baker's from all of

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00:25:54,640 --> 00:25:58,280
Speaker 1: the world went there in October or November of this year,

398
00:25:58,359 --> 00:26:02,080
Speaker 1: like late October early early November, to compete um in

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00:26:02,200 --> 00:26:06,320
Speaker 1: either the traditional category, um, which is just candied fruits,

400
00:26:06,640 --> 00:26:09,720
Speaker 1: or the chocolate category, which is separate. Yeah that there

401
00:26:09,760 --> 00:26:13,840
Speaker 1: were There were forty two finalists, and I love that

402
00:26:13,960 --> 00:26:19,600
Speaker 1: this is the World Cup of Panatonic. Yes, as there

403
00:26:19,640 --> 00:26:26,240
Speaker 1: should be. That's that's only right, right. Yeah, listeners, again,

404
00:26:26,320 --> 00:26:31,920
Speaker 1: please let us know if you've been involved, participated and

405
00:26:32,040 --> 00:26:36,080
Speaker 1: if you've made panatone, have pretty pictures of Panatone, if

406
00:26:36,119 --> 00:26:42,359
Speaker 1: you just have like really good memories. Um, yeah, another

407
00:26:42,480 --> 00:26:45,840
Speaker 1: thing to add to the list for me, and I

408
00:26:45,920 --> 00:26:49,399
Speaker 1: will try some. I'm very excited. They're very pretty. They

409
00:26:49,440 --> 00:26:52,280
Speaker 1: are they are They're They're really I just had this

410
00:26:52,480 --> 00:26:55,440
Speaker 1: like urge to like bring you one like tonight. Um.

411
00:26:56,520 --> 00:26:59,159
Speaker 1: But but it's it's really big, Like I mean, like,

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00:26:59,520 --> 00:27:01,240
Speaker 1: I guess you are going to go visit family this

413
00:27:01,320 --> 00:27:04,480
Speaker 1: weekend for for the holidays, so um, so you could

414
00:27:04,480 --> 00:27:06,560
Speaker 1: bring it with you and you wouldn't know. I was

415
00:27:06,640 --> 00:27:09,320
Speaker 1: just like I was imagining your panic at like receiving

416
00:27:10,240 --> 00:27:15,480
Speaker 1: an entire case. Yeah, I wouldn't want to panick you pantone.

417
00:27:16,040 --> 00:27:20,440
Speaker 1: I appreciate that you said that you called it stunning,

418
00:27:20,720 --> 00:27:27,000
Speaker 1: so like a foot tall, that's a that's an undertaking.

419
00:27:27,960 --> 00:27:32,720
Speaker 1: I'm curious about the slicing part. But yeah, if I

420
00:27:32,920 --> 00:27:35,320
Speaker 1: showed up to my family with a pan attone, they'd

421
00:27:35,359 --> 00:27:39,160
Speaker 1: be very happy with me. So we'll see. Who knows

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00:27:39,320 --> 00:27:45,240
Speaker 1: what tomorrow will bring. But that's what we have to

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00:27:45,280 --> 00:27:48,359
Speaker 1: say about pan Atone. For now. It is um. We

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00:27:48,520 --> 00:27:50,480
Speaker 1: do have some listener mail for you, though, and we

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00:27:50,560 --> 00:27:51,920
Speaker 1: are going to get into that as soon as we

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00:27:52,000 --> 00:27:53,560
Speaker 1: get back from one more quick break for a word

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00:27:53,560 --> 00:28:05,560
Speaker 1: from our sponsors. And we're back. Thank you, sponsored, Yes,

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00:28:05,680 --> 00:28:16,240
Speaker 1: thank you, And we're back with the snow. It's like

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00:28:16,280 --> 00:28:19,280
Speaker 1: a rising and the kind of settling. Yeah. I don't

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00:28:19,320 --> 00:28:23,720
Speaker 1: know that's what, but we're going with it. We're going

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00:28:24,920 --> 00:28:30,560
Speaker 1: close enough. Uh. Mike wrote a message in response to

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00:28:30,760 --> 00:28:33,720
Speaker 1: my story about how I use a lot of goofy

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00:28:34,520 --> 00:28:37,879
Speaker 1: kind of euphonisms when I would when I could be swearing,

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00:28:37,960 --> 00:28:40,480
Speaker 1: when I would like to be swearing. Okay, alright, alright, yeah,

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00:28:41,520 --> 00:28:44,160
Speaker 1: so Mike wrote, swearing has never been a big part

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00:28:44,200 --> 00:28:46,480
Speaker 1: of my vocabulary, but the birth of my son pushed

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00:28:46,480 --> 00:28:49,880
Speaker 1: me to adopt even more alternatives. In pre pandemic days,

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00:28:49,960 --> 00:28:52,440
Speaker 1: I was working in office. One day, I was walking

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00:28:52,480 --> 00:28:54,480
Speaker 1: back to my desk and dropped to my mouse. It

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00:28:54,640 --> 00:28:56,920
Speaker 1: hit the floor and the door to the battery compartment

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00:28:57,000 --> 00:29:00,440
Speaker 1: popped off. The batteries flew out, and opposite to actions,

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00:29:00,960 --> 00:29:05,480
Speaker 1: I yelled, son of a biscuit. While picking up the pieces,

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00:29:05,600 --> 00:29:08,880
Speaker 1: I realized that people sitting nearby were laughing at my exclamation.

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00:29:09,440 --> 00:29:12,400
Speaker 1: I could only shrug and eventually laugh with them. This

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00:29:12,720 --> 00:29:15,720
Speaker 1: group of employees developed an inside joke based on that day.

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00:29:16,120 --> 00:29:19,160
Speaker 1: Whenever something was going wrong, they would say things like, oh,

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00:29:19,320 --> 00:29:23,000
Speaker 1: a lot of biscuits today, or I'm making biscuits over here.

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00:29:23,720 --> 00:29:27,040
Speaker 1: No regrets on my part. I still say son of

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00:29:27,080 --> 00:29:31,200
Speaker 1: a biscuit whenever the need arises, and I love it.

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00:29:31,360 --> 00:29:33,600
Speaker 1: That is a good one. That is a good one. Yeah.

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00:29:33,720 --> 00:29:36,960
Speaker 1: I have a friend who says son of a biscuit. Yes,

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00:29:38,120 --> 00:29:40,240
Speaker 1: it's it's so funny because you're kind of like like

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00:29:40,360 --> 00:29:42,720
Speaker 1: I said when I was telling the story, I don't

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00:29:42,720 --> 00:29:45,560
Speaker 1: know where mind came from. I got a good gravy train. Like,

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00:29:46,520 --> 00:29:48,600
Speaker 1: no one says that in my life. It's funny what

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00:29:48,760 --> 00:29:54,360
Speaker 1: just comes up. Biscuits a great word. Biscuit is a

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00:29:54,480 --> 00:29:57,760
Speaker 1: great word. Yeah, because most I mean if we were

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00:29:57,760 --> 00:30:00,320
Speaker 1: a different show. You know, we love etymology, but most

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00:30:00,400 --> 00:30:04,520
Speaker 1: curse words have that kind of hard like clicking tea

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00:30:05,480 --> 00:30:10,360
Speaker 1: sound at the end. So biscuit, Yeah, biscuit satisfying to say,

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00:30:11,120 --> 00:30:13,360
Speaker 1: very very satisfying. I love this and I love that

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00:30:13,400 --> 00:30:19,640
Speaker 1: it was adopted by your co workers. Um, Samantha wrote,

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00:30:20,120 --> 00:30:22,080
Speaker 1: I just listened to the artichoke episode and I had

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00:30:22,120 --> 00:30:24,960
Speaker 1: to write in. My mom named me Samantha after the

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00:30:25,000 --> 00:30:27,960
Speaker 1: main character from Bewitched, so I've always loved the show.

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00:30:28,400 --> 00:30:30,560
Speaker 1: One of my favorite scenes is right after and Dora,

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00:30:30,720 --> 00:30:34,800
Speaker 1: her mother, meets Darren, her husband. It does not go well. Afterward,

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00:30:34,960 --> 00:30:39,160
Speaker 1: Darren and Samantha are talking and they have this adorable interaction. Uh,

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00:30:39,840 --> 00:30:43,840
Speaker 1: Darren says, say, could she, I mean, really turned me

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00:30:43,920 --> 00:30:48,640
Speaker 1: into an artichoke if she wanted to? That's creepy. What

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00:30:48,840 --> 00:30:51,920
Speaker 1: could you do? I mean, if she did nothing except

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00:30:52,360 --> 00:30:59,040
Speaker 1: except what I could become an artichoke too. It's so sweet.

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00:30:59,560 --> 00:31:01,800
Speaker 1: I actually tried to work it into my wedding ceremony

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00:31:01,880 --> 00:31:05,520
Speaker 1: but couldn't find a place for it. Oh that is

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00:31:05,680 --> 00:31:14,560
Speaker 1: so sweet. Goodness too, are to chokes? And oh I

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00:31:14,640 --> 00:31:18,040
Speaker 1: had forgotten about that scene. That's so lovely. It is

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00:31:18,200 --> 00:31:21,040
Speaker 1: and I love that that you're named after this and

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00:31:21,120 --> 00:31:24,520
Speaker 1: that trying to work it into your wedding ceremony. That's fantastic,

479
00:31:24,880 --> 00:31:29,920
Speaker 1: so good, so so good. Um well, thanks to both

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00:31:29,960 --> 00:31:32,360
Speaker 1: of those listeners for writing in. If you would like

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00:31:32,440 --> 00:31:34,440
Speaker 1: to write to us, and you can, our email is

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00:31:34,520 --> 00:31:37,560
Speaker 1: hello at favorite pod dot com. We're also on social media.

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00:31:37,680 --> 00:31:40,960
Speaker 1: You can find us on Twitter, Facebook, and Instagram at

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00:31:41,120 --> 00:31:42,840
Speaker 1: saver Pod and we do hope to hear from you.

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00:31:43,400 --> 00:31:45,920
Speaker 1: Savor is production of I Heart Radio. For more podcasts

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00:31:45,960 --> 00:31:47,840
Speaker 1: to my heart Radio, you can visit the I Heart

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00:31:47,920 --> 00:31:50,640
Speaker 1: Radio app, Apple Podcasts, or wherever you listen to your

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00:31:50,680 --> 00:31:54,120
Speaker 1: favorite shows. Thanks as always to our superproducers Dylan Fagan

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00:31:54,200 --> 00:31:56,480
Speaker 1: and Andrew Howard. Thanks to you for listening, and we

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00:31:56,520 --> 00:31:58,320
Speaker 1: hope that let's work. Good things are coming your way