Cossetta masters the art of Panettone and Pan d’Oro

Dec 07, 2018 881

BY: Jerry Rothstein

Cossetta Alimentari is much more than a St. Paul landmark and destination for all things from the Italian kitchen. Within its West Seventh headquarters is the equivalent of a block of shops in any Little Italy [mine was on Arthur Avenue in the Bronx]. A fine restaurant; a relaxed dining area, cafeteria style; pizzeria; Pasticceria with pastries and gelato; Italian Market with meats, breads, prepared foods and salads, and imported specialities. Down the block, Cossetta Eventi offering individualized menu planning and catering for gatherings of two to two thousand.

But when you look deeper into the Cossetta culture and its highly trained cohort of more than 300 staff, you find that Cossetta never rests on its laurels. This year, the team involved in bakery and pastry production spent the time needed to plan, learn, gather resources and produce Cossetta Panettone, the traditional Italian sweet-dough Christmas cake. Its tradition of more than 500 years originated in passion, and continues today with a passion for quality that this team holds close.

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