Eye to the form
The panettone's dome must be golden, swollen and round but not too high. In its most classic version, without icing, the surface is characterized by its characteristic cross cut, the "escarpment" that must be clearly visible. The hoof will be compact but not too dark.

Better big
Like all leavened products the panettone gives its best in large formats: in a larger volume it retains more moisture, which favors a good leavening.

Panettone loves the heat
It seems a paradox but the winter dessert par excellence is better if the temperature is high. The experts guarantee that in August it is better than ever. But for us traditionalists, who reserve it for the table of holidays, the advice is to keep it at least one day in one well-heated environment: this will give off its aromas and it will be softer.

You eat first with your eyes
The pleasure of a pleasant tasting of the panettone comes also from the sight and the smell: dedicated attention to the pasta, which must be yellow (a sign that contains many egg yolks) and well honeyed. Then enjoy the scents: first the citrus fruit (which comes from candied fruit) then the vanilla one and finally the buttery component (whose intensity also derives from the type of butter used: the best is the outcropping).

Impeccable service
The suggestion of the experts is to eliminate all the paper cups, to serve the dessert in its original form (the paper container was born for commercial reasons after World War II, with practical and hygienic but not aesthetic functions).

Perfect slices
Panettone should be cut with a slow and deep movement, keeping the knife parallel to the serving plate so that the air bubbles do not crush. The right portion is 80 g.

Pairings doc
Served simply smooth, the panettone goes well with i passito wines but also robust reds like a Barolo Chinato. If instead you want to combine it with one creamIn addition to the classic mascarpone cheese, you can try it with eggnog, pastry, but also a cream of hazelnuts and pistachio or a raspberry coulis, whose acidity perfectly compensates the fat component of the panettone. If you love gourmand experiments, you can serve it with a reduction of aged balsamic vinegar or, toasted, in combination with foie gras. And what's going on? Try it for breakfast, cut into cubes, always toasted or sautéed in a pan with a little butter.

Livia Fagetti
With the advice of Pier Venturi, product manager of IDB Group
November 2018