Panettone, an Italian holiday bread, originated in Milan, sometime around the 15th century. The Italian tradition is to eat a slice of panettone on January 4 to commemorate the feast of the patron saint of the throat, San Biagio, and ensure good health for the present year. The bread comes in different varieties: studded with candied fruit, covered in chocolate or almond icing or cream-filled. You can serve panettone in more than one way, but it is considered bad luck to slice off the crusty top of the panettone and eat it by yourself.
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Things you need
- Large serrated knife
- Cutting board
- Cake plates
Remove the panettone from its box and separate it from the paper layer.
Place the panettone upright on a cutting board and cut it with a serrated knife, as you would slices of a round layer cake. Alternatively, turn the panettone loaf on its side and slice 1/2-inch rounds.
Toast the rounds in the toaster and place on serving plates. Place individual cake slices on cake plates. Serve with mascarpone cheese, assorted jams or butter.
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