A trip to Cuculo is a Christmas tradition for every Heathfield family. From Italian Panettone to German Stollen, and from French Champagne to fine Belgian chocolates – not to mention Cinzia’s legendary home-made truffled brie – Cuculo has it all…and for all budgets. Here’s a little teaser… Panettone Legend has it that Panettone production began
A trip to Cuculo is a Christmas tradition for every Heathfield family. From Italian Panettone to German Stollen, and from French Champagne to fine Belgian chocolates – not to mention Cinzia’s legendary home-made truffled brie – Cuculo has it all…and for all budgets. Here’s a little teaser…
Legend has it that Panettone production began in Milan a hundred years ago. At least, so say the Milanesi; naturally the Torinesi and Veronesi also stake their claim…
Light and fluffy with dried fruit, candied peel and a delicate, evocative aroma, a good panettone is made with butter and eggs (not margarine or palm oil). Leave it on a radiator or in the airing cupboard for a little while and the butter melts very slightly, softening and deliciousanising it.
Pandoro (“Golden Bread”) is similar – in that it is a sweetened yeast bread made with butter and eggs – but does not contain the fruit. Pandoro comes in a tall star shape, with a sachet of icing sugar to shake into the packet and coat it.
If you’re feeling decadent (and since you’ve read until here you’re that kind of person) then you can turn either of them upside down and feed with a sweet wine such as Moscato. Leave to permeate for a little while.
Both cakes are delicious, utterly Christmassy and great to eat for breakfast, elevenses, lunch, dinner, tea, supper, midnight snack or anytime between. They make great gifts, too.
A Cuculo gift box is a unique joy, full of the very best food and drink, which you can choose or let us select for you. We can include a fabulous array of beautifully-packaged goods from the shelves – as well, of course, as cheese and wine.
The famous Cuculo roast ham is a staple for so many of our customers all through the year, but in particular a spectacular centrepiece for the Christmas table. We slow-cook a choice joint overnight in our specialist unventilated ham oven. This technique ensures that all of the juices and flavour are kept inside the joint. In the morning we glaze it with We select a choice gammon which we cook overnight in our specialist, unventilated ham oven: this retains the juices and flavour within the joint. In the morning we roast it with our special glaze. It’s moist, delicious and fantastic value.