Natale without panettone would be a sorry state of affairs.
It’s meant to be served after the festive meals but if no guest can cram any more in, serve a slice in the morning with a milky coffee. Or as a quick snack with afternoon espresso.
It’s very nice toasted on its own or topped with fruit, and it’s an excellent base for lush desserts with ricotta or cream.
I teamed it up with crema di mascarpone for a sweet, creamy, fruity bread and butter pudding for gourmands.
In Melbourne I get my panettone from Monticello Pasticceria in High Street, Thornbury. Johnny and Tina Laiosa (Sicilian migrants) make their own fresh panettone, with no preservatives whatsoever.