Grazie for panettone mandorla and buon compleanno Kuya

25 03 2013

From where all scrumptious good things come – Pasticceria Chantilly (, Via Umberto I, 81 98057 Milazzo Province of Messina, Italy. Reach them at +39 090 922 1184. (This and all Pasticceria Chantilly photos are courtesy of Kuya Michele.)

CHRISTMAS IN March made it to our home in the Philippines – in time for Mama’s birthday – after traveling on Lufthansa for 6073 miles from Milazzo in Italy to Singapore, then for another 1475.83 miles on Philippine Airlines from Singapore to Manila.  All those thousands of miles and it had lost none of its charms.

Kuya Michele, my Italian big brother, has gifted me yet again with that star of the Italian Christmas Eve dinner – the panettone.  The first one I got from him traveled with me on utmost comfort on board a Singapore Airlines flight in early January.

This second one was treated no differently – even better I have to say.  Especially since it traces its provenance from Pasticceria Chantilly in Milazzo in the Province of Messina in Italy.  This pastry shop happens to be owned by Kuya Michele‘s brother (Donato) and sister-in-law (Donato’s wife).  Small– to medium–scale family–owned shops never fail to fascinate me and earn my patronage.  Usually, they are purveyors of specialty delicacies with quality that can make large commercial brands pale in comparison.


Pasticceria Chantilly Pastry Chef and Owner, Chef Donato. He is Kuya Michele’s brother!



The Master of the House behind some of his wonderful confections, almond biscotti and that beautiful cake!



Chef Donato and a couple of his signature panettone. I’m inclined to think that one of those was the one that eventually made it to me in Singapore. Then, the Philippines!



Biscotti and everything else delicious



Another side of the delicious display counter



Santa in chocolate!



Dark chocolate makes me want to sin. Happily.



Pristine white chocolate in various shapes, as well as tender truffles.



I think these are fruit tarts. Very colorful. They give new meaning to bursts of color and flavor!



I see this and all I can think of is, “Let them eat cake!”



I just love this duo of cakes at the counter. I’m thinking that the one on the left is a chocolate panettone all dressed up for the holidays. The other one is perfect for a kid’s birthday party. Could it be Jack and Jill? But I don’t see a pail of water. What about Hansel and Gretel? Hmmm… it doesn’t look like it.

Panettone Mandorla by Pasticceria Chantilly is top notch.  My family loved it so much that it was practically gone the moment it hit the table.  As expected from the eggs and butter in the batter, this cake was rich and fluffy.  “Mandorla” is Italian for almond.  And that’s the fragrant whiff that arrests your senses the moment you let one of these scrumptious confections free from the cellophane packaging.  Then you see the golden brown crust, glazed with sugar and dotted with toasted almonds that further underscore the delicious variety of panettone that just begs to be devoured, putting your sense of self-control to test.


Panettone Mandorla by Pasticceria Chantilly



A tight shot of this panettone mandorla’s yummy top. Golden brown. Glazed with sugar. Topped with almonds. Yum!



All the eggs and butter that go into the batter make for a rich, fluffy panettone!

Once again, thank you, Kuya Michele for this wonderful gift of an edible work of art.  And while I did greet you already, I want to greet you here again.  Happy BirthdayBuon Compleanno!


Brothers Michele and Donato



Kuya Michele came back to Singapore bearing panettone mandorla from Pasticceria Chantilly!



Noodles are for long life. BUON COMPLEANNO, Kuya Michele!



That’s all for now. Ciao!

Copyright © 2013 by eNTeNG  c”,)™©’s  MunchTime™©.  All rights reserved


21 01 2013
Tre Marie Panettone 02

TRE MARIE PANETTONE MILANESE SENZA CANDITI, on a seat beside me on board SQ918, departing for Manila. It shared space with my lambskin Longchamp.

MAKING FRIENDS with people from different cultures opens you up to learn about traditions outside your own.  They may be totally different on face value but, for all intents and purposes, quite the familiar.

One of the best gifts I got over the past holidays was TRE MARIE PANETTONE MILANESE SENZA CANDITI. Kuya Michele, who gave me the gift before his months–long assignment had ended, wanted me to have it with my family for the traditional Christmas Eve dinner.  He said that an Italian family Christmas dinner would not be complete without panettone.

So this premise meant I had to exercise all the self-control I could muster even when the pints of Ben & Jerry’s in the freezer had been calling out to me, asking to cozy up to wedges of this Italian Christmas cake, rich and fluffy with eggs and butter, made with sultana raisins, and as brandished on the box, made in the traditional Milanese way.

On my last flight home, I made it a point to handle this cake with utmost care, almost giving it its own seat on my Singapore Airlines flight.

True to expectations, it was devoured by my whole family on our much–delayed holiday dinner the very evening I arrived.  We had it with either regular ice cream or sugar–free frozen yogurt for my mom, together with excellent coffee.

Tre Marie Panettone 01

Taking good care of the cake meant resting it on a pillow. I did try to fit the seat belt around it. Hahaha!


Tre Marie Panettone 00

The day I picked up the panettone. Here it is, awash in sunlight at dusk.


Italian Lunch - Food 09 Panettone

The panettone at our Italian Christmas lunch at Claudio’s place on Orchard Turn.


Italian Lunch - Food 10 Panettone with Gelato

I’ve come to love panettone the way I first served it, with ice cream. Or in this case, with gelato.


Italian Lunch - Food 11 Panettone with Gelato

A tight shot of scrumptious panettone with vanilla bean and chocolate gelato.



Copyright © 2013 by eNTeNG  c”,)™©’s  MunchTime™©.  All rights reserved