Strucà – Olive Oil Panettone
Gifts for Christmas Giving #1
All through December big hatbox-shaped loaves of Italy’s classic Panettone make appearances on Italian tables everywhere. The sweet yeasted bread, packed with dried fruits, chocolates, chestnuts, or other sweet treats – even cream – is a classic Christmas tradition. Guests often arrive with one, and Bart and I buy them by the dozen to give as Christmas gifts. Last week I was looking at the array on the internet when I came across Strucà, a variant of Panettone made with extra virgin olive oil. No butter. No dairy. No problem. This is not your nonna’s Panettone. I had to buy one. See, the deal with me is I am like a woman in a jewelry store, or the proverbial kid in a candy store. When I am in a food hall, I just can’t leave empty-handed.
The Strucà arrived swaddled in heavy white paper printed with olives. It was tied up in a green and gold ribbon emblazoned with the initial F for the bakers of the Pasticceria Filippi.
Inside was a 9X4 rectangular loaf in a paper baker. The moment I opened the plastic inner wrapper I smelled the bread, rich with the scent of olive oil and redolent of sweet honey, orange essence, and Madagascar Bourbon vanilla beans. Seduction by food. Again.
The rich, cake-like bread is made with the family’s forty-year-old starter and enriched with free-range eggs. Its rich golden interior is studded with chunks of succulent candied Calabrian orange peel. The peel has no bitter or sharp notes, a result of a weeks long manufacturing process that involves drying in open-air vats. The texture of this cake-like bread is light, yet rich, and wonderfully moist, not the least bit dry, with an even crumb, just as I’d expect from an olive oil cake. About the olive oil – it’s a blend of various olives grown in southeastern Sicily’s Iblei Mountains, right where some of my very favorite oils come from. Little wonder this is so good.
Pasticciera Filippi uses acacia honey to sweeten the Strucà. This light, clear honey has a particularly mild and delicate taste and remarkable sweetening power. It is known for producing pleasingly soft baked goods, and it certainly does the job here, yielding a soft bread with whose fruity and floral notes marry perfectly with the candied orange zest.
The beautifully browned top is sprinkled with crunchy pearl sugar and generously dotted with sweet, fragrant almonds. The combination of natural yeast starter, extra virgin olive oil, and honey impart remarkable keeping quality to the Strucà.
Strucà is great plain, but to really bring it to life and bring focus to the olive oil, warm the bread for a few minutes in a 350 degree F. oven. Enjoy it with Prosecco, Amaretto, coffee, or tea. For a luscious snack, toast a thick piece and top it with a knob of soft Vermont cultured butter. The bread’s structure makes it perfect for soaking, and that means French Toast and bread puddings. For any lover of Panettone or extra virgin olive oil, this will make a most welcome Christmas gift.
Filippi Strucà is available from Market Hall Foods, $24.00 per loaf plus shipping.
Today, Monday, December 1, 2014 Market Hall Foods is offering 20% off orders of $75 or more with code EAT14
Note: You can click on any picture for a larger image, and to see a slide show!
I have no affiliation with any product, manufacturer, or site mentioned in this article.
Monday, December 1st 2014 at 4:08 pm |
That photo with the butter melting stole my heart. I can’t wait to look for this products at the markets, sounds lovely. Have a super holiday season
Monday, December 1st 2014 at 4:16 pm |
Hi Bam,
I hope you can find it in your part of the world! You will flip for it. It takes the Italian classic to another level entirely! Are you getting ready for Christmas?
Monday, December 1st 2014 at 5:16 pm |
What can I say but YUM
Monday, December 1st 2014 at 5:23 pm |
Hi Anthony,
You would love this. It makes the most wonderful toast and French toast. You need a loaf.
Monday, December 1st 2014 at 6:13 pm |
Such a lovely golden loaf! I’ve only seen terribly dry, old panettone sold in the stores around here, but this is what it should really look like. Your review is so vibrant, I can practically taste it right now… I simply must try making my own this year, based on your inspiring description!
Monday, December 1st 2014 at 6:33 pm |
Ciao Hannah,
There are a lot of mediocre products out there. That is for certain. Check out Market Hall Foods. They have a wide selection of excellent ones. For a superior recipe for homemade, look to Jim Lahey’s version that ran in Gourmet years ago. Hands down, his is the best. Should you be unable to find it,let me know, and I will forward it to you. Alla prossima!
Monday, December 1st 2014 at 6:40 pm |
This looks absolutely amazing, especially toasted up with that melted butter! Delicious!
Monday, December 1st 2014 at 6:44 pm |
Hi Rachel,
It really is wonderful. Thanks for stopping by, and I hope you get a chance to try this!
Monday, December 1st 2014 at 7:01 pm |
I was just thinking today that I needed to visit your site for holiday cookie ideas and BOOM here is this post, which has me astonished–don’t know which is more compelling, the images of the Struca or your words describing it. wonderful.
Monday, December 1st 2014 at 7:05 pm |
Hi Nancy,
I am glad this caught your eye. I am utterly taken with it, but i bet you could tell that! I hope you find some cookies you like here. Let the Christmas baking begin!
Monday, December 1st 2014 at 7:13 pm |
Okay, enough with the buying, now it’s time to figure out the recipe! Honestly, it sounds marvelous and better than most of the panettone that’s available. Pricewise, I guess it’s in the same ballpark. But I’m really challenged to reproduce it–I have never heard of struca in Italy, but that doesn’t mean a thing. After 40 years I’m only beginning to scratch the surface. Thank you for this, Adri!
Monday, December 1st 2014 at 7:24 pm |
Hi Nancy,
Funny, that’s what my husband said “Enough with the buying already.” So are we going to have to form a committee to reproduce this baby? The best panettone recipe I have ever found is Jim Lahey’s. I need to pull it out and look at it as a jumping off point. This is too good to ignore. I like hearing you say that there is always more to learn. It’s inspiring. Thanks for stopping by, amica. Alla prossima!
Monday, December 1st 2014 at 8:00 pm |
Seduction by food is the story of my life! This looks so terrific — I’ve had plenty of Panettone, but never anything like this. Definitely will be on the lookout for this! Fun post — thanks.
Monday, December 1st 2014 at 8:19 pm |
Hi John,
The pleasure is mine entirely. I hope you can find some Strucà near you. It really is delicious. Plus you can come up with a nice little cocktail to imbibe along with…
Tuesday, December 2nd 2014 at 6:14 am |
Looks wonderful, Adri! I have not heard of this before, and absolutely love the idea of buttering a bread made with olive oil – two of my favorite food groups together!
Tuesday, December 2nd 2014 at 6:18 am |
Hi David,
Let me correct myself, I misread and thought you said you had heard of this. It would seem that this would then be the winner of “Stump the foodies.” Non one, but no one had heard of this before. Some knew the baker, Pasticceria Filippi, but Struca, the rectangular shape was a new one to us all. I was completely intrigued. And you are so right about those two favorite food groups! I hope you are getting into the swing of things for the holidays. Alla prossima!
Tuesday, December 2nd 2014 at 7:19 am |
Hi Adri, Thanks for sharing the Struca. It looks amazingingly delicious, and your photography is so beautiful! I love Panettone over the holidays, so I hope to identify this alternative version of Struca along my travels and check it out this season. Thanks for sharing!
Tuesday, December 2nd 2014 at 7:46 am |
Hi Peggy,
It is my pleasure to share this discovery, and I hope you find some this holiday season. It really is delicious!
Tuesday, December 2nd 2014 at 10:14 am |
What a great find Adri! And yes, we’re now all waiting for you to reproduce the recipe. Aside from the flavor, the olive oil would for sure take some of the guilt factor out of eating so much panettone…and love the snowflakes on your site:)
Tuesday, December 2nd 2014 at 1:46 pm |
Ciao Laney,
Thanks, Laney. You would just love this. It is rich and delicious. And indeed I have begun thinking about reproducing this, as has Nancy Harmon Jenkins. I’m with you on the guilt factor too. I’m glad you like the snowflakes. The holidays are here!
Tuesday, December 2nd 2014 at 12:04 pm |
What a perfect gift! A gorgeous loaf that would thrill any recipient!!
Tuesday, December 2nd 2014 at 1:48 pm |
Hi Liz,
Yes, indeed, a most wonderful gift! Thanks for stopping by, and best wishes for a great holiday season. Alla prossima!
Tuesday, December 2nd 2014 at 1:16 pm |
Oh I love pannetone and really want to make on this year for Christmas! 😀 I have some pearl sugar too which I’ll use to decorate it now that I’ve seen it here. Thanks Adri!
Tuesday, December 2nd 2014 at 2:08 pm |
Hi Lorraine,
Panettone really is such a treat, and I love that we really only see it at this time of year. The pearl sugar looks nice, and adds a really nice flavor note to the topping. Enjoy your holiday baking!
Tuesday, December 2nd 2014 at 2:02 pm |
I will try to find it Adri, is a beautiful variant to panettone ! A warm hug
Tuesday, December 2nd 2014 at 2:09 pm |
Hi Chiara,
I bet you will be able to get some. It is absolutely delicious! Happy hunting!
Tuesday, December 2nd 2014 at 5:06 pm |
Adri – I have never heard of strucà either, but found something called “struccolo” in a cookbook of Triestine cooking given to me by Chiara of La Voglia Matta when I was in Trieste this summer. It sounds very similar and the dough is made with olive oil. I wonder if Chiara can illuminate us a little more on this? I also have a friend from the region who lives in Princeton and will ask her next time I see her. The photo of the buttered slice has me hungering for some right now.
Tuesday, December 2nd 2014 at 5:10 pm |
Hi Linda,
This seems to be new to everyone, but you have provided an interesting clue. I think that the name Struca is Slavic in origin, and thus your Triestine connection makes sense. You would just flip for this. It is divine. Let the baking begin!
Tuesday, December 2nd 2014 at 8:15 pm |
What a fabulous looking bread/cake, Adri! I’m sure the olive oil and dried Calabrian orange zest must give it a very delicious and unique taste. The presentation is beautiful! I must order almost every Italian product online now, as delicacies such as these are hard to come by in my area of Colorado!
Tuesday, December 2nd 2014 at 8:38 pm |
Hi Pat,
You would love this, and since you are now ordering exclusively online, you can add one to your order! With all that is available online, great Italian food is just a click away.I hope your holiday preparations are well under way. Alla prossima, amica!
Wednesday, December 3rd 2014 at 8:33 am |
I love Panettone & often bake them from scratch, but I’ve never had one with olive oil. I love olive oil cakes though, so I am betting this one is wonderful!
Wednesday, December 3rd 2014 at 9:01 am |
Hi Donalyn,
The notion of olive oil in panettone was new to me also. It really is delicious. I hope you get to taste some. I bet you will love it. It’s the holiday season. Let the baking begin!
Wednesday, December 3rd 2014 at 8:55 am |
oh wow! sooo yummy! I think I fell in love 😉 Toasted up with melted butter looks amazing!
Wednesday, December 3rd 2014 at 9:03 am |
Hi Marcela,
That butter shot really got to me too! The olive oil was so good in this, and it made particularly good toast. I hope you have an opportunity to try some. Happy holidays to you!
Wednesday, December 3rd 2014 at 12:07 pm |
I love love love panettone! I had never eaten it until I was in college, and I had some Italian friends that introduced me to it. It is now one of my favorite holiday treats and I always treat myself to some (either from the Italian market in town or handmade by one of my friends) every year. This one looks beautiful + wonderful!
Wednesday, December 3rd 2014 at 1:44 pm |
Hi Amy,
It really is good, and all the more special because of its seasonality. I hoe you are enjoying your holiday preparations!
Wednesday, December 3rd 2014 at 6:48 pm |
I’ll admit I’ve gotten some bad versions of this gifted to me in the past. I can’t tell you how much your knowledgeable rec mean this time of year. GREG
Wednesday, December 3rd 2014 at 7:17 pm |
Hi Greg,
Oh, but I have had some pretty awful stuff too. This company, however, produces the real deal, and the fact that is is made with olive oil makes it even more remarkable. Thank you for the vote of confidence, and the holiday celebration begin!
Thursday, December 4th 2014 at 7:11 am |
I’m not usually a huge panettone fan, but this looks so good.Thanks too for the link to Market Hall Foods.
Thursday, December 4th 2014 at 11:37 am |
Hi Janie,
It is a complete pleasure to feature this. I had no idea that Panettone was ever made with olive oil. (The tern struca refers to teh rectangular shape.) This is really divine, and Market Hall Foods is a veritable treasure trove. I hope you are enjoying your holiday preparations!
Thursday, December 4th 2014 at 11:01 am |
I love how soft and beautiful your panettone looks! Excellent, Adri.
Thursday, December 4th 2014 at 11:37 am |
Hi Angie,
Wew canthank the bakers at Pasticceria Filippi for that! Best wishes to you for a wonderful holiday!
Thursday, December 4th 2014 at 4:15 pm |
What a perfect gift for those special people on our holiday list. This lovely bread would be a wonderful addition to any
Christmas menu. I bet it makes the best toast.
Thursday, December 4th 2014 at 7:00 pm |
HI Cathy,
It really is a lovely gift. I think you’d be the favored guest were you to present the hostess with a loaf of this. Indeed it made the most sublime toast imagineable. I hope your Christmas preparations are well under way!
Sunday, December 7th 2014 at 8:09 pm |
Beautiful and festive for the holiday season! This would be a great hostess gift too!
Monday, December 8th 2014 at 12:21 am |
Hi Pam,
I’m with you. This would indeed be a terrific hostess gift. I hope you get to try some. Alla prossima, amica!
Monday, December 8th 2014 at 12:56 pm |
I m drooling. I’ve never heard of panettone with olive oil- I would’ve bought one too! Ok, so must try this and that rapida pasta and my world will be complete. Thank you darling! xo
Monday, December 8th 2014 at 1:53 pm |
Hi Emilie,
It’s my pleasure to spread the word. Yes, indeed olive oil panettone would be right up your alley. Un bacione a te!
Saturday, December 13th 2014 at 5:09 pm |
Panetone is the best invention yet coming out of Italy. None of them is too large for me to devour all by myself. I have never made one myself though. I don’t know if I have had one made with olive oil. Sound delicious.
Sunday, December 14th 2014 at 6:47 am |
Hi Dina,
The olive oil was a surprise to me, and it is absolutely delicious! Buone feste!