AND the undisputed king of Christmas tables, an accessible luxury that closes holiday lunches and dinners. But how do you distinguish a real one artisanal panettone from a product that only imitates its appearance?
In a market flooded with gourmet proposals and sparkling packaging, the difference is made by the details: the softness, scent, structure and, above all, the quality of raw materials. Prepare a panettone it is a complex art which requires strong flours, mother yeast cared for like a living creature and days of slow processing. Tasting it, however, is a pleasure that requires awareness.
How to choose a good artisanal panettone: label and expiry date
The first step to choose an artisanal panettone quality doesn’t happen when you taste it, but when you read the label. The list of ingredients must be short and “clean”: natural sourdough, butter (absolutely no margarine), fresh eggs and sugar. A fundamental clue is the expiry date: a truly artisan product expires after 60-70 days at the latest. If the shelf life is longer, it means that preservatives are present, distancing the product from the definition of pure craftsmanship.
Observe and touch: shape, color and texture
Before tasting, the panettone must be looked at. The classic shape must be “champagne cork”with a harmonious and well-developed dome, indicative of correct leavening. When cut, the slice must reveal an intense yellow colour, a sign of the use of quality eggs (from hens fed on corn), and an internal structure rich in alveoli. The honeycomb must be open and regularwith elongated bubbles that testify to the push of the live sourdough.
To the touch, the crumb must be soft and elastic: if crushed, it must return to its original shape (“shape memory”) without breaking. If it feels rubbery or overly firm, something in the processing or incorporation of the fats went wrong.
The scent and taste test
A artisanal panettone of a high level can be recognized with your eyes closed. The authentic aromas of fresh butter, natural vanilla (you can often see the black dots in the dough), candied citrus fruits and that unmistakable note of sourdough must emerge on the nose.
On the palate, the slice should melt in the mouth, without feeling mushy. Candied fruit and raisins play a crucial role: be wary of those that are too small and hard. The great masters use generously sized, soft and aromatic candied citrus peels, which are not simple decorations but an integral part of the aromatic bouquet. Artisanal panettone is not just eaten: it is observed, touched, smelled. And then you savor it slowly.
Trends and alternatives: the artisanal panettone you don’t expect
In addition to the classic Milanese, the artisanal panettone today it is a testing ground for i pastry chefwhich offer surprising variations. Trends see the introduction of delicious combinations such as marron glacé and liqueurs, chocolate and cherry or hazelnut and Grand Marnier mixtures.
A very popular and increasingly appreciated alternative is the savory panettonewhich maintains the vaporous structure of the large sweet leavened product, but is transformed into a refined buffet dish for the holidays, with fillings ranging from squid ink with lime (perfect for fish) to bolder versions with ‘nduja or provola. These variations, as long as they are not filled with creams that would ruin their softness, demonstrate the ability of an ancient tradition to know how to renew itself and conquer the palate all year round not just at Christmas.
iO Donna © ALL RIGHTS RESERVED