Panettone

Cut it into wedges with a serrated knife and serve at room temperature, when its buttery aroma and soft texture are easiest to enjoy. It goes well with coffee, tea or a glass of sweet wine.

Yes. Toast slices briefly in a dry frying pan over medium heat, turning once, until golden at the edges; watch closely because the sugar and dried fruit can catch. For a softer, warm slice, heat it in a 150 °C oven for about 5 minutes.

Make panettone French toast: dip slices in beaten egg and milk, then fry in butter over medium heat until golden on both sides. It also works in bread-and-butter pudding, where it soaks up the custard without needing extra sugar.

Wrap the cut surface and loaf tightly in its bag or cling film, then keep it at room temperature in a cool, dry place. Avoid the fridge, which can make the crumb stale sooner.

Yes. Wrap slices or wedges airtight and freeze them; separate slices with baking paper so you can take out just what you need. Defrost at room temperature, still wrapped, or warm a slice straight from frozen in a low oven.

Serve it with mascarpone, lightly whipped cream or zabaglione for a richer dessert. Its citrus peel and dried fruit also pair well with plain yoghurt or a sharp fruit compote.

Brioche is the closest easy substitute for its soft, enriched crumb, especially in French toast or pudding. Add a little candied citrus peel and raisins if you want to bring it closer to panettone’s characteristic flavour.

Panettone is a tall, dome-shaped Italian sweet bread, traditionally leavened slowly and often made with raisins and candied citrus peel. Its name is usually linked to panetto, meaning a small loaf.