Hi, I’m Gianluca.
I studied cultural anthropology, and I’ve always been fascinated by the different ways people live, move, and experience a place.
Rome is not only my city – it’s the environment I love observing, understanding, and sharing through these small stories.

Together with my wife Connie, we host travellers in our small hotel near the Vatican, where we enjoy meeting people from all over the world and exchanging perspectives – just as I do here in the blog.

If you ever feel like saying hello while exploring Rome, you’ll find us on our terrace as well, where every morning we serve breakfast with a view.

Gianluca

As the festive season approaches in Rome, it’s the perfect time to indulge in one of Italy’s most cherished holiday traditions: panettone. This sweet, dome-shaped bread, studded with candied fruits and raisins, is synonymous with Christmas celebrations across the country.

A Glimpse into Panettone’s History

The origins of panettone are steeped in legend. One popular tale dates back to 15th-century Milan, where a kitchen assistant named Toni improvised a dessert by mixing leftover ingredients, creating a sweet bread that delighted Duke Ludovico il Moro. This serendipitous creation became known as “Pan de Toni,” eventually evolving into the panettone we enjoy today.

Crafting Panettone at Home

Baking panettone is a labor of love, requiring patience and precision. Here’s a simplified overview of the process:

Prepare the Starter: Combine flour, water, and yeast to create a pre-ferment, allowing it to develop overnight.
First Dough: Mix the starter with additional flour, sugar, eggs, and butter. Knead until smooth, then let it rise until doubled in size.
Second Dough: Incorporate more flour, sugar, eggs, butter, and flavorings like vanilla or citrus zest. Add candied fruits and raisins, ensuring even distribution.
Shaping and Proofing: Shape the dough into a dome and place it in a paper mold. Allow it to proof until it reaches the mold’s rim.
Scoring and Baking: Score the top with a cross, add a pat of butter in the center, and bake until golden brown.
Cooling: Traditionally, panettone is cooled upside down to maintain its airy structure.

Given the complexity and time commitment, many prefer to purchase artisanal panettone from local bakeries.

Pasticceria Palmieri: A Prati Gem

In the heart of Rome’s Prati district, just steps from QuodLibet Bed and Breakfast, lies Pasticceria Palmieri. Established in 1967 by Paolo and Francesca Palmieri, this family-run bakery has been delighting locals and visitors with its handcrafted pastries and confections.

During the Christmas season, Pasticceria Palmieri offers a selection of traditional panettone, baked fresh daily. Their commitment to quality and authenticity ensures a product that embodies the true spirit of Italian holiday baking.

Why Choose Artisanal Panettone?

Opting for an artisanal panettone means savoring a product made with:

Natural Ingredients: Free from preservatives and artificial additives.
Traditional Methods: Respecting time-honored techniques, including natural leavening and careful ingredient selection.
Superior Flavor and Texture: Resulting in a moist, airy crumb and rich, nuanced taste.

Experience the Flavors of Prati

Staying at QuodLibet Bed and Breakfast places you in the heart of Prati, a district renowned for its culinary delights and artisanal shops. Each morning, guests can enjoy fresh croissants sourced from Pasticceria Palmieri, adding a touch of local flavor to their stay.

As Christmas approaches, we encourage you to explore the neighborhood’s offerings, indulge in a slice of traditional panettone, and immerse yourself in the rich gastronomic heritage that Rome so generously provides.