If you’ve sworn off panettone because you think it’s dry, bland, cottony, and uninspired, then you haven’t tasted good panettone, true panettone–you most likely have only had the preservative-packed industrial versions. Indeed, these sub-par iterations give Milan’s emblematic leavened treat a bad rap abroad, but good panettone has the power to convert even the most seemingly unwavering haters. In honor of Christmas, host Jaclyn DeGiorgio pays homage to the beloved and misunderstood sweet bread. Nicola Olivieri, one of Italy’s finest bakers, weighs in.
Sources for the episode/items mentioned:
Panettone competitions and events
Where to find Olivieri 1882 panettone in the US: