EK: “To me, this is a classic: it looks sophisticated, the texture has a nice lightness to it and there are some good, big chunks of fruit. However, the dough itself is a bit bland and I would like more flavour. Overall, it’s pretty good. Score 7/10 Toast a slice of panettone and serve it with cheese at the end of a meal. The buttery sweetness is fantastic with tangy, crumbly cheese like a premium mature Cheddar. Aroma: The smell from your panettone should hit you as soon as you cut into it. This will be down to using good quality ingredients like Madagascan vanilla and local citrus fruit.

If we let our mind's glance to a typical Medieval Faire day with Marketplace, we can easily imagine vendors, merchants, craft artisans, wandering visitors and peasant's taking their burden of wheat, fruits and honey, that millers, bakers and confectioners converted into fine breads and sweet pancakes. Warm your panettone in the oven, then cut into individual portions and serve with a dash of double cream and a dollop of stewed fruit for a real winter warmer. In Montreal, one baker leading the movement is Jeffrey Finkelstein of Hof Kelsten, who’s entering his seventh year of panettone production. While he might not be a purist when it comes to panettone, he is without question an obsessive. Finkelstein uses non-traditional French candied fruit and artisanal chocolate but he firmly believes that the key to making good panettone is to study under a master — as he did over a decade ago. His mentor, Oriol Balaguer, is considered one of Spain’s best bakers and won the country’s illustrious award for the best artisanal panettone in 2017. Before dismissing this award for being of Spanish and not Italian provenance, it’s important to mention that Spain, similarly to South America, also has a long-standing love affair with the Milanese fruitcake. Over many years, Finkelstein learned how the dough should look, feel and most importantly smell during the various stages of the process. To this day, Finkelstein still troubleshoots dough issues with his mentor, despite being considered one of Montreal’s authorities on the subject. For his panettone, balance is key. All factors must be meticulously considered: the amount of fat (butter) weighed against the acidity (both lactic and acetic occurring during the fermentation process) and the sweetness of the candied fruit. But most important of all, and this is true for all panettone, is the structure of the crumb. A card that recalls ancient times, when the relationship between Christmas and the table was mediated by a skilled craftsman. This line takes the classic and knows how to reinterpret it in a modern key and thus find tasty flavor variations. Relying on Rustici means committing to the great Italian pastry tradition. We are passionate about it, the first step is up to you. First bite actually.Weight: Good quality panettone is usually heavier than its cheaper counterparts. This is down to it containing more ingredients and moisture within the dough. Inferior panettone can often be drier and crumblier.

While the first appearance of a panettone is important, it’s inside that makes the real difference,” Parietti explains. “You should look for bubbly dough with an intense yellow colour and a soft, bouncy consistency. This indicates that the rising process was long and slow (up to 72-hours in some cases). Panettone croutons add texture and flavour to winter salads – of your bread has gone stale, simply lightly gril and scatter over your salad leaves with fresh figs, blue cheese and a glug of good dressing. Feeding a crowd? Although not included in this round of testing, we have to point out the Selfridges Selection Panettone Hamper — it’s a bumper selection of all things panettone, including a liqueur and chocolates, all inspired by the Italian bake. How do you tell a good panettone? Traditionally, Italians eat a slice of panettone at breakfast. Slice yourself a pillowy piece of panettone and enjoy with a strong espresso first thing, for the true Italian experience. Try layering up your panettone in a tiramisu or trifle. The bread is particularly tasty soaked in brandy, masala or other sweet wines.

BE: “This isn’t panettone; we’ve gone too far over the line. There’s none of that classic panettone flavour (apart from the peel) to redeem it, and it’s all sugar. It does look playful and fun, though, so it could be good for kids.” Score 3.5/10 EK: “It’s quite dry and the least rich dough we’ve tried. The filling is better than Aldi’s but it’s still too sweet – all you’re left with at the end is an artificial taste. It needs some citrus peel to balance things out.” Score 5/10 Time passed by, but the same care and attention of 100 years ago remain steady at the works of Borsari. The current owners, Family Muzzi, keep on pursuing the same goals, producing thousands of excellent cakes, faithful to the tradition that made Borsari great and successful. wheat, water), rehydrated whole milk powder, fresh egg yolk*, emulsifiers: mono- and diglycerides of acids

Panettone is usually opened at the end of the Christmas feast, and is delicious served alongside coffee, dessert wine, hot chocolate or tea, as well as bubbles,” Parietti recommends.BE: “I want a tall panettone, which this is, but it’s just too sweet and it needs something else going on in this bread. I think chocolate panettone is for people who don’t like panettone.” Score 4.5/10