Authentic Panettone in Downtown Seattle

December 20, 2011

My last Taste column of 2011 for The Seattle Times Pacific Northwest magazine focuses on Maria Coassin, the owner and founder of Gelatiamo, the popular gelato and pastry shop in downtown Seattle, just a few blocks up the street from our condo.

I enjoyed interviewing and writing about the stylish Italian beauty (who cooks in high heels!), and who started at the “corner of First and Hell” (Union Street) in 1996. It was the same year she introduced fresh panettone, the traditional sweet bread of Italy made during the holiday season, to Seattle.

Maria Coassin of Gelatiamo with her famous panettone

Here’s a photo of her proudly holding one of her “babies”–her 27-hours-in-the-making panettone.

The crumb 0f the bread is so fragile, the loaves must hang upside down for several hours lest they collapse under their own weight. They remind me of bats in a cave!

Panettone leftovers (if there are any!) are great in bread pudding or French toast.

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