Panettone, an Italian holiday bread, originated in Milan, sometime around the 15th century. The Italian tradition is to eat a slice of panettone on January 4 to commemorate the feast of the patron saint of the throat, San Biagio, and ensure good health for the present year. The bread comes in different varieties: studded with candied fruit, covered in chocolate or almond icing or cream-filled. You can serve panettone in more than one way, but it is considered bad luck to slice off the crusty top of the panettone and eat it by yourself.
Things You'll Need
Remove the panettone from its box and separate it from the paper layer.
Place the panettone upright on a cutting board and cut it with a serrated knife, as you would slices of a round layer cake. Alternatively, turn the panettone loaf on its side and slice 1/2-inch rounds.
Toast the rounds in the toaster and place on serving plates. Place individual cake slices on cake plates. Serve with mascarpone cheese, assorted jams or butter.
References and ResourcesAlta Cucina Society: Panettone
The Worldwide Gourmet: Panettone
Reclaim Dinnertime: The Legend of Pannetone