Panettone Albicocche & Cioccolato Bianco Ivoire

HOW TO SERVE & STORE YOUR PANETTONE

Panettone is full of delicious ingredients and if made like ours with no preservatives it’s important to store in a cool dry place. Once opened, cut off the amount you would like to eat and pack the remainder up in the bag it came in and then place in an airtight container to prevent it from drying out.

Our Panettone master Mirko in Italy recommends putting the panettone on top of the termosifone (radiator) before serving, this is to bring the fluffiness back to the dough. As we don’t need the heater on in December (hopefully not!), you can heat the oven up gently, put the panettone inside and close the door and turn the oven off, leave for a few minutes. Sofia loves putting hers in the microwave for 10 seconds. I personally like to melt some butter in a pan and toast my slice… Matteo eats Panettone straight from the bag!

We are often asked if you can freeze Panettone, and last year I trialed freezing some leftovers in slices and the result was delicious, especially as I toasted it in a pan with ample butter!

Traditionally eaten with coffee for breakfast around Christmas time, we usually serve as a dessert in the Enoteca. Gently toasted and served with a Crema al Mascarpone and you can find the recipe here, it’s the mascarpone cream we use to make Tiramisu. The brand of Mascarpone will have an impact on the result, and Matteo prefers Wattle Valley which you can often find at Foodland, if not ask them to order it in.