Italian fruit cakes designed cost over $ 100 are a holiday trend – and NY is not saturated

Fruit cake is becoming decorated.

Paettone, airy and sweet Italian bread filled with dried and sweetened fruit, has long been a staple of Christmas. But the often cheap and cheerful treatment that costs about $ 10 for a cube circular bread, has received a craft improvement in recent years – with the matching price.

Designers such as Roberto Cavalli, Dolce & Gabbana and Gucci, all have detailed panets, as well as fashion restaurants, with some costing about $ 60 and even over $ 100 each.

“It’s very good, but obviously more than anyone in my family has ever spent,” said Matt F., an upper East Sider who is Italo-American and developed an affinity for the $ 59 limited production panetton Sant Ambroeus. , ton Italian restaurant located in Manhattan, East Hampton, Milan and Palm Beach.

The 43-year-old grew up eating cheap panets purchased in stores from brands like Bauli. But in 2021, he ordered a panetone slide after a meal in Sant Ambroeus and was changed permanently.

“It was as good as I said,“ Oh hell. I’ll bring one home, ‘”said Matt, who refused to give his surname for privacy reasons.

Sant Ambroeus is not the only magnet of society with expensive panets. Ciprian sells one for $ 65 while stylist Roberto Cavalli is joined by Italy -based Pastry Olivieri 1882 in a $ 130 version, packaged in a cans with the print of stylist Ray of Gold. A version of $ 160 by Gucci Osteria Beverly Hills has been sold.

In the center of NYC, UNA Pizza Napoletana at the Lower East Side produces a $ 109 lemon and black chocolate panetton that is sold for in -country buying but still available online through Goldbelly.

Chef/owner Anthony Mangieri protects the cost.

“All ours are hand -shaped and made with mother peaks, so it takes days to bake before maturing,” he told The Post. We “pay attention to every detail with each pile to understand the dough and create the best product. One of the really beautiful ingredients we use is the sweetened lemon peel that is stored using an ancient French method which requires day All, but the end result is beautiful and clean and so special. ”

In Travelers Poets & Friends in West Village, bakers are buying $ 65 craft panets in two flavors – a traditional bread made with sweetened oranges and lemon, and a chocolate panets of hazelnuts.

Each panetone requires two days to be made using the living native yeast cultivated by master baker Luca Cascella, fruits sweetened by northern Italy, hazelnuts and raisins sourced from California vineyards.

“They are handmade with the utmost care and attention to the details. They have become so popular that they are now being sent nationwide, the chief executive Riccardo Orfino told The Post.

She Wolf Bakery, with open places in the green markets around Manhattan and Brooklyn, has sold paettone since 2022. Sweet bread of $ 65 – naturally and made with local butter, organic eggs filled with cherries Dried, pistachios and sweetened orange peel – sold out of all 25 made within the first hour, said one oven representative for The Post.

The flowering of luxury panets in the US can be traced roughly in 2018, when Oprah introduced a from Roy Schvartzapel, a baker in Bay Area who worked with Thomas Keller for SE, Ferran Adri Bulli and the famous French chef of Pierre Hermã ©.

In 2018, the Roy Paneton went for $ 49.99. Now they are sold for $ 102 and this year were sold for Christmas until December 2.

Researchers note that while hitting the panetone adhesive can be a relatively new phenomenon in the US, bread has always been around the decadence.

â € œPanetone was created in the 14th century as a sweet bread rich in special, costly and rich special occasions, so it is appropriate to have regained the previous status and glory. While Panettone has become more popular and popular here, they are familiar with those of high quality valued in Italy for centuries. Previously, we were getting such panets so produced in the industry, ”Francine Segan, a New York -based cooking book and food historian, told The Post. “Even the name is decorated. In the Milan dialect, Pan de ton me would mean “luxury cake”.