Panettone is a typical bread of Milan, usually prepared and enjoyed for Christmas and New Year in Italy and Switzerland, and one of the symbols of the city of Milan.
It has a cupola shape which extends from a cylindrical base and is usually about 12-15 cm high for a 1 kg panettone.
Other bases may be used, such as an octagon, or a frustum with star section shape more common to pandoro.
It is made during a long process which involves the curing of the dough, which is acidic, similar to sourdough.
The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics.
Paluani Dolce Aida
It contains candied orange, citron and lemon zest, as well as raisins, which are added dry and not soaked. Many other variations are available such as plain or with chocolate.
It is served in slices, vertically cut, accompanied with sweet hot beverages or a sweet wine, such as Asti Spumante or Moscato d'Asti.
In some regions of Italy, it is served with Crema di Mascarpone, a cream made from mascarpone cheese, eggs, sometimes dried or candied fruits, and typically a sweet liqueur such as Amaretto; if mascarpone cheese is unavailable, zabaglione is sometimes used as a substitute.