News Belgian Panettone with Beer – Brianzolo Pizzaiolo by Olivier Watson December 4, 2024 3 min 11 Belgian Trappist beer meets Italian panettone in a unique, inclusive collaboration. Monks, a baker, & a foundation team up for a brewed panettone, showcasing community investment & social responsibility. Learn how! A Belgian Brewed Panettone: A Tale of Collaboration and Community This article delves into the fascinating intersection of Belgian Trappist beer, a unique Italian dessert, and the inspiring work of a community dedicated to inclusion. We explore the story behind a panettone infused with Chimay beer, highlighting the dedication of the monks and the extraordinary efforts of Corrado Scaglione. The Abbey’s Brew and Beyond Nestled in the heart of Wallonia, Belgium, lies the Scourmont Abbey, home to the Cistercian Trappist order. For over a century and a half, the monks have meticulously crafted their renowned Chimay beers. Beyond the brewing process, the abbey is deeply committed to the well-being of its community. Their efforts extend to supporting a wide range of initiatives, from renewable energy projects to the Albatros-Poteaupré foundation. Community Investment: A significant portion of Chimay’s revenue is reinvested in local projects, demonstrating a profound commitment to sustainable development and social responsibility. Economic Empowerment: The foundation supports 150 individuals with diverse abilities, providing them with valuable vocational training and employment opportunities. A Brianzolo Mastermind Enters the Scene Corrado Scaglione, a master baker from the Brianza region of Italy, became deeply involved in the Trappist community. Driven by his passion for Chimay beer, he embarked on a unique culinary adventure. A Twelve-Year Journey: For twelve years, Scaglione has acted as an ambassador for Chimay beers, introducing their exceptional flavors to Italian palates. The Panettone Connection: His connection led to a remarkable collaboration, integrating Chimay beer into a classic Italian dessert, panettone. The Art of the Brewed Panettone The process of crafting this unique panettone is a testament to Scaglione’s dedication and the foundation’s commitment to skill-building. A Collaborative Effort: The foundation’s team, comprised of individuals with diverse abilities, learned the intricate art of panettone making under Scaglione’s guidance. A Special Ingredient: A reduction of Chimay Grande Reserve beer, yielding a unique flavor profile for the panettone. This process yields a concentrated essence that infuses the final product with its distinct character. Beyond the Panettone: A Legacy of Inclusivity Scaglione’s work extends beyond the creation of a single dessert; it represents a broader commitment to inclusivity and opportunity. A Taste of Community: The brewed panettone is more than just a delicious treat; it embodies the collective efforts of a community dedicated to nurturing talent and fostering a spirit of shared accomplishment. A Sustainable Future: The collaboration between the Trappist monks, Corrado Scaglione, and the Albatros-Poteaupré foundation demonstrates how dedication to sustainable practices can also support social responsibility. By reinvesting in the community, Chimay ensures its success is interwoven with the well-being of its surrounding environment and population. The Future of Flavors: Innovation and Inspiration Scaglione’s innovative approach to integrating Chimay beer into panettone opens exciting new avenues for culinary exploration. Future Initiatives: Scaglione envisions further collaborations with the foundation, exploring innovative ways to use locally sourced ingredients while providing meaningful employment opportunities. A Lasting Legacy: This story underscores that true innovation arises not just from individual genius but from a collaborative spirit that values inclusivity, sustainability, and shared success. The legacy of this panettone extends far beyond the dessert itself; it embodies a profound commitment to community and the pursuit of excellence. Photo by Vitaly Gariev on Unsplash Top Food Trends to Avoid in 2025 December 31, 2024 14 The Controversy Over Restaurant Review Regulations December 30, 2024 12 Wine’s New Narrative: Embracing Consumer Connections January 15, 2025 15 Collaborationpanettone Olivier Watson Olivier Watson is a food and travel enthusiast, especially when it comes to rosé wine. Growing up in an ebullient atmosphere of fine culinary delights, he has traveled throughout most of the famous wine regions of the world-from quaint vineyards in Provence down to the sun-kissed hills of Napa Valley. 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