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SAINT GALLEN

Three-year-old girl crushed by delivery van

A three-year-old girl died on Tuesday in Wil, a small city in the canton of Saint Gallen, after a delivery van ran over her.

Published: 23 October 2012 23:14 CEST

The incident occurred at 3.45pm on the Pestalozzistrasse in the centre of the city, cantonal police said.

The child died from the injuries sustained after being transported to hospital by ambulance, accompanied by an emergency team.
 
A 37-year-old van driver had unloaded goods for a commercial business and drove over the girl without seeing her as he pulled out, police said.

The owner of a Turkish store, Elan Kugathasan, who witnessed the accident, said the child was playing near the vehicle.

“The girl was playing in front of the store near the vegetable stand,” Kugathasan told the  20 Minuten newspaper.

He said the child’s parents were a bit further away.

“Then the van drove off and rolled over the child.”

Kugathasan said the mother and the father both “collapsed” after the accident.

“The woman was on the ground,” said the store owner, who knew the family well.

A care team dispatched to the scene looked after the parents.

Police, meanwhile, have launched an investigation into the actions of the driver.

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CHRISTMAS

Italy bakes world’s biggest Christmas cake panettone

Forget mistletoe, Christmas is not Christmas in Italy without a slice of panettone -- and festivities kicked off in Milan on Sunday with free slices of the biggest Italian candied cake in the world.

Published: 17 December 2017 16:26 CET
Italy bakes world's biggest Christmas cake panettone
The giant panettone cake at the Victor Emmanuel II shopping gallery. Photo: Marco Bertorello/AFP

Weighing in at 140 kilogrammes (308 pounds), the two-metre (over six foot) high marvel was sliced up into 1,200 pieces for sweet-toothed tourists and locals at the Victor Emmanuel II shopping gallery near the city's Gothic cathedral.

“Panettone is the Christmas dessert par excellence. Fashions may change, but panettone remains an unshakable tradition,” Angelo Bernasconi, owner of the San Gregorio patisserie behind the giant dome-shaped delight, told AFP.

The Milanese factory makes the traditional cake with its candied fruits and raisins not just for Italy but around the world, with some 200 of the golden buns headed to a New York caterer alone each week.

In the run-up to Christmas “we never stop,” says Bernasconi's partner Savino Moretti, who is retired but comes twice a week to pass on his 50 years of experience to the pastry team.

The pair, aged 67 and 68, say the secret to their success lies in the mother dough, which they inherited along with the shop from the master baker, who made it — so legend has it — by adding a dash of horse urine to the mix for acidity.

It takes 36 hours to turn out a panettone, with raisins and candied peel added to the mix of water, sugar, flour, eggs, butter and vanilla. Once baked, the cakes are hung upside down for 10 hours to allow the butter to drop.

The giant version had to be cooked in a special oven and was baked “a lot longer and more slowly,” Bernasconi says.

“It tastes good, but a little different from usual. It's a little dry, otherwise it would collapse,” he added.

According to the Italian agricultural association Coldiretti, three quarters of Italians will have a slice of panettone at some point over the Christmas holidays — perhaps with a dollop of mascarpone cream or washed down with a sweet liqueur.

By Céline Cornu