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Romantic Valentine’s Day Tips from an Italian Chef: Take the Holiday from Everyday to Gourmet

An Easy Way to Show Someone You Care

February! It’s a month when we bundle up and try to hide from the chilly weather, but it’s also the season for warmth of an entirely different variety. On Valentine’s Day, couples the world over express their love to one another. Whether you’re young and passionate, or older and wise, it’s a day to show your loved one how much you care.

A “Roman” Holiday

It’s a bit of an understatement to say Italians know a thing or two about romance. In fact, the historical St. Valentine was an Italian, spending his lifetime marrying young Roman couples in the days when the Colosseum was still open for business. Perhaps the greatest love story of all time, Romeo and Juliet, even took place in Bauli’s home, the city of Verona in the north of Italy. Fast-forward to the 20th century, and you’ve got Fellini’s “La Dolce Vita,” Audrey Hepburn taking “A Roman Holiday,” and so many more. It’s safe to say Italy’s always had a special touch in all matters amorous.


Breakfast in Bed, Italian-Style

Chocolates are great, roses will always brighten up a room, and of course everyone appreciates a nice card. The thing is, you can buy these  typical Valentine’s Day accessories  almost anywhere, meaning your special someone is probably expecting a bit more effort. When you really want to express your feelings to another person, nothing is better than something that’s a little out of the ordinary, and that shows you put in a bit of time and thought. Imagine the smile on your loved one’s face, waking up to a home cooked breakfast that can be enjoyed from the comfort of bed!

Even better, this year, Valentine’s Day falls on a Saturday, so there’s no workweek rush to get in the way of some quality time! But what to serve?

Panettone French Toast

Let me clear the air and say I think this should be called Italian Toast. The reason for this is the key ingredient, Bauli Panettone.  Made from the highest quality natural ingredients and with respect for ancient traditions, Bauli’s Il Panettone di Milano is a naturally leavened, oven-baked Italian cake filled with raisins and glazed orange peels. One of the most popular desserts in Italy and Europe, it is easily recognized by its distinctive cylindrical shape. The shape makes it easy to cut evenly, which brings us to the recipe for “Italian” French Toast;

Panettone French Toast


  • 1 Bauli Panettone
  • Powdered sugar and cinnamon for dusting
  • Maple syrup
  • Fresh berries

Step 1

Pre-heat oven to 200°.

Step 2

Trim the bottom crust from the Panettone. Starting at the bottom of the loaf, cut it crosswise into 6 (3/4-inch thick) round slices. (Reserve the top piece for buttered toast!)

 Step 3

In a large bowl, whisk the eggs. Add the cream, milk and sugar, and whisk until well blended.

 Step 4

Melt 1 tablespoon butter on a nonstick griddle over medium heat. Dip the Panettone into the egg mixture, turning to allow both sides to absorb it. Grill the soaked Panettone slices until golden brown and firm to the touch, about 4 minutes per side. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining butter, Panettone slices and egg mixture.

 Step 5

Transfer the French toast to plates. Top each with a dollop of mascarpone, and sprinkle with powdered sugar and cinnamon. Add berries, drizzle with maple syrup, and serve immediately.

Aaaaaand….That’s Amore!

Now comes the part you’ve been waiting for. Speaking from experience there is no look quite like the mix of surprise and excitement in your loved one’s eyes upon being woken up in the best of all possible ways. It will speak volumes that you went to the trouble to make this delicious Italian treat rather than opt for something that comes in a box. And trust me, you will never look at “French” toast the same way after using a Bauli Panettone, with its beautiful soft and supple dough.

As for what comes next, that’s entirely up to you, but we Italians have a saying that’s especially relevant to breakfast in bed; Buon principio fa buon fine. It means “a good beginning makes a good ending.” So, with that in mind, why not take a cue from the immortal words of Italian-American singer Dean Martin, let cupid pull back his bow and say, “That’s Amore!”



Merry Christmas? Buon Natale!

Italian cuisine has never been just about eating. True, food may be the main course, but it’s also an occasion to pass time with friends and family. It’s even a big part of the reason Italians have a reputation as a warm and friendly people the world over. At no time is this more evident than during Christmas, or as it’s known in Italy, Natale.

One Country, Many Cuisines

Italy has a long, rich history, and the varied regional cuisines and traditions reflect it. Sometimes this makes foreigners associate one region’s cuisine with the whole country. For example, outside of Italy, “The Feast of the Seven Fishes,” or Festa dei sette pesci, is probably our most famous Christmas traditions. But the truth is that this is mainly popular in the south of the country. In the North fish is still a part of the tradition, but there’s more focus on pastas and sausages. Ask a Northernor and Southernor what the perfect Natale meal is, and you’ll get two very different answers. Not coincidentally, this variation is the reason Italy is one of the world’s most popular destinations for culinary tourism.

Two Desserts All Italians Love

One thing every region agrees on, however, is dessert. All Italians have a special spot in their hearts—as well as their stomachs—for sweet breads and cakes, and a few stand out above all the others.

Pandoro, or Pan d’ Oro

First, there’s Pandoro, a word that will immediately bring a smile to an Italian’s face. It’s a sweet, yeasty bread that’s been a part of Italian chrismas festivities since the 17th century. It hails from Verona, the city of Romeo and Juliet, and the name means “golden bread.” Made from the finest flour, butter and eggs availbale, it was originally a delicacy that only the wealthy could afford. The common people had to make due with “black bread,” but luckily this is no longer the case.

Though people eat it year round, Pandoro has a special association with Christmas feasts. This may be because it resembles symbols from the season, typically having a star-shaped baking mold. Being a northern speciality, one popular recipe involves covering the top of the cake with powdered sugar that resemble the snow on the Italian Alps. Others involve hollowing out the centerand filling it with delicious crèmes or fruit.

pandoro luca


Pandoro’s main competition in the battle for top Christmas confection comes from Panettone. Likewise a product of the North, Panettone is a speciality of Milan but also popular throughout Italy and the world. Noone knows exactly how old this traditional cake is, but many suspect its origins go back to the sweet breads and cakes of the ancient romans. One thing we do know is that is that its modern form is dates to the early 20th century,  when a milanese baker popularized a method causing the cake’s dough to rise three times. This gives the cake its distinctive dome shape. Unlike Pandoro, Panettone isn’t just delicious cake but contains dried or candied fuits. The most popular versions use dried raisins and orange, adding a citron flavor to the fluffy, golden flour.

The taste for these sweet cakes has caught on in a big way internationally. What was originally an Italian Christmas tradition is considered a normal part of celebrations as far away as Latin America. This shouldn’t surprise us, after all, Italians know their food. You don’t need to be Italian, however, to add a Pannetonne or a Pandoro to your own holiday dinner. It’s a great way to do something a bit different—but  very delicious—this holiday season.

 panettone luca

Luca Manfè

lucaChef Luca Manfè has been in the restaurant business since he was 16 years old, working in a pub in his small hometown in Northeast Italy. When he turned 21, he started to travel the world, working in Italy, Australia, Florida, and New York.  He had the privilege and honor to work with great chefs, experiencing ingredients and techniques from different cuisines. Ultimately, he landed in New York City, in pursuit of the American dream.  Fast forward ten years, and Luca has certainly achieved what he set out to accomplish. Today, Luca is a successful cookbook author, releasing his first cookbook, “My Italian Kitchen,” in May, 2014.  He also runs a small catering company called “Dinner with Luca,” and is the first male (and non-American) to win the title of MasterChef USA.