To define it as a novelty is to smile, and not because Attilio Servi has been producing it since 2013, but because it has been growing it in the cheese industry since the Middle Ages. What you call Easter pizza, Easter cake, cheesecake crescia brusca, is common in Marches, Lazio, Umbria, Abruzzo and Molise and has even been included in the list of Traditional Food Products (P.A.T). But now it's trendy, it's enough to call it "panettone salato".

The first: Attilio Servi
Attilio Servi has made in his Roman pastry a Panettone with semi-candied pears and Parmigiano Reggiano Cows Red 24 months, is called Focaccia del Contadino Pere and Parmigiano and ran the year 2013. The idea is liked so much that his production is grew up and started a whole line of focaccia: with Focaccia Trionfo d'Italia (with Abruzzo pear tomato, PDO pecorino and Pantelleria oregano) it won the first prize for Best Panettone Salato during the Una Mole event of Panettoni in December 2017. But there are also the Focaccia alla Amatriciana (tomato, pecorino cheese and guanciale), the Focaccia Cacio e Pepe, and the novelty of 2018, the Focaccia with 'Nduja Calabrese.

From panettone in summer, to panettone aperitif
The idea was not to de-traditionalize the classic panettone, as many try to do, trying to sell it under the sun of August 15, but to expand the opportunities for consumption over breakfast, snack and the moment of dessert under Christmas . Instead of enriching it with creams and exotic ingredients, he preferred to make it an equally Italian version, but suitable to be consumed as an aperitif and appetizer. In fact these are savory leavened products but with a sweet tendency, like the brioche dough, to be served with a glass of bubbles or in combination with cheeses and cold cuts, foie gras, smoked salmon …

All the best, from Capocollo to caciocavallo
The research of the typical product remains fundamental, so in 2018 products like the Pancapocollo with Capocollo of Martina Franca del Salumificio Santoro, made by Emanuele Lenti; in Abruzzo, Casa Rustichella but a tribute to the Abruzzese cake reinterpreted and enriched with dried tomatoes and pecorino cheese and covered with poppy seeds; in Caserta the PanArchico is born, panettone salato crafted with caciocavallo Gerarchico and white pork belly, created by Guido Sparaco. In Mantona, Grazia Mazzali has created his Pepita del PO, savory panettone with white truffle of the Po floodplains and so on
This year, the offer has multiplied and at the Maestri del Panettone 2018di event in Milan they even organized an aperitif based on sparkling wines and samples of different savory panettone.

Here are 10 products to taste, for the holidays, but not only

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