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    Posted December 22, 2010 by
    Rome, Italy
    This iReport is part of an assignment:
    It's not the holidays without...

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    The Art of Making an Italian Panettone


    CNN PRODUCER NOTE     AraceliRome, a freelance journalist in Rome, started the series 'Rome Today' to go 'beyond the tour guide.' For this piece, she interviewed the pastry chef at Giolitti, a famous gelateria and bakery near the Pantheon. 'I wanted to do a story on how to make panettones (since I love them eating them too), but when I found out that the pastry chef has been doing them for over 40 years, I knew he had to be part of the story! Plus, I loved his cool name, passion and dedication for the art of making panettones after all these years.'
    - dsashin, CNN iReport producer

    It's not the holidays without the Classic Italian Panettone....presenting Alfredo “Billy” Buffalo - The Panettone Maker.

    (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 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…

    Reporting for Rome Today,

    Araceli “Sally” - ITALY

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