43 / 100
make the cakes industrially. Iron-
ically, both of these bakeries are
now owned by a third, Bauli. Be-
cause of the competition, the price
of panettone, once only eaten by
the wealthy dropped and became
inexpensive enough for everyone
to enjoy it at Christmas. As Ital-
ians immigrated to other parts of
the world, they brought panettone
with them and it now can be found
everywhere.
Because of the time that it takes to
prepare, 3 days to a week, and the
expense of the various ingredients,
most people do not make their own
panettone. It is purchased and
given as precious Christmas gifts.
Traditionally, Italians eat a slice
of panettone for
breakfast,
but there are oth-
er
ways it can be
served. It
is delicious
with whipped
cream. You
can either
serve it on
the side or
fill the inside of the panettone with
it. You cut off the top and carve
a cavity in the base, keeping all
the precious insides for another
time, of course. Then fill the cavity
with whipped cream and put the
top back on. When you serve it, it
looks like a regular panettone, but
your guests are in for a surprise
when you slice it!
It’s not uncommon for the
average Italian family to
end up with more
panettone than it
knows what to
do with. When
guests visit
during the holiday season, a loaf
will often be brought out and
served with sweet wine or coffee.
Some Italians serve the slices with
a dollop of mascarpone cheese.
Boxed panettone lasts quite a
while, but it’s easy to freeze for
later (or even next year!). The
spongy, dry quality of the bread
makes leftovers ideal for French
toast or bread
pudding.