Not just candied fruit and raisins, i panettone they are good too salted. Over the years, the typical Christmas leavened product has undergone various reinterpretations by pastry chefs and chefs, who have played with unusual ingredients and bold presentations. This evolution has transformed panettone into a symbol not only of tradition, but also of culinary innovation, demonstrating its versatility and adaptability to contemporary tastes without giving up its original charm. This variant, suitable for an aperitif, as an interlude, or in combination with cheeses and cured meats, has expanded the consumption opportunities and the ability to satisfy different palates. Some of the protagonists of this trend include local products, ingredients selected with care and passion by master pastry chefs, bakers and chefs who sign these works of taste, creating a unique and unforgettable culinary experience. After i signature panettone to for all budgets here are some suggestions for the best savory panettone for Christmas 2023.
Savory Panettoni 2023: an explosion of flavors in a sweet format
The classic panettone abandons its sweet role to embrace savory versions, revolutionizing the palate and bringing freshness to Christmas traditions. Here are some truly unique 2023 savory panettone proposals:
- Panettone with Speck, Onion and Cheese (Dolcevita, Udine): Speck D'Osvaldo, red onion from Capasso, cheese from Latteria Pradis di Sopra. Price: 25 euros (500g).
- Panettonissimo with Mortadella and Parmigiano Reggiano (Forno Brisa, Bologna): with artisanal mortadella and Parmigiano Reggiano. Price: 42 euros (800g).
- Panettone with Parmigiano Reggiano (Panificio Fantuzzi, Emilia): homage to Parmigiano Reggiano, leavened for 48 hours. Available in sizes of 400g (16 euros) or 600g (25 euros).
- Panettone Lucanus with Pezzente Sausage by chef Andrea Gnoni: Lucanian pezzente sausage, Slow Food Presidium and caciocavallo podolico. Price: 21 euros (500g).
- 'Ndujattone. Panettone with drops of 'Nduja by pastry chef Marco Macrì: with drops of 'nduja from Spilinga. Usually in the 1kg format. Price: 40 euros.
- Savory Panettone with Olives, Dried Tomatoes and Mushrooms (Mazzari pastry shop, Padua): rich savory dough with Taggiasca olives, dried tomatoes, baby artichokes and mushrooms. Available in 400g (14,50 euros) and 900g (29,50 euros) versions.
- Savory Panettone with Dried Tomatoes, Basil and Oregano (Fratelli Sicilia): Mediterranean flavor with Extra Virgin Olive Oil, dried tomatoes, oregano and basil. Price: 18,99 euros (450g).
- Savory Panettone with Capers, Tomatoes and Pecorino (Laboratorio Artemisia, L'Aquila): capers, dried cherry tomatoes, pecorino romano DOP and oregano. 1kg format, sold for 28,50 euros.
Starred chefs and master pastry chefs testing savory panettone
Even numerous starred Italian chefs e pastry chefs continue to explore new frontiers in the panettone tradition, offering bold and delicious creations that combine regional flavors and high-quality ingredients. Here are some suggestions:
- Panettone with Tuscan livers with IGP hazelnuts from Piedmont and Golden Delicious apple by chef Vincenzo Martella (Linfa Restaurant, San Gimignano, Tuscany).
- Panettone with Cinta Senese by chef Manuel Maiorano (La Fenice Pizzeria Contemporanea, Pistoia, Tuscany): with Cinta Senese DOP, Cinta Senese salami, cracklings, cave pecorino, crumble of Taggiasca olives, Sichuan pepper.
- Sangio, the savory panettone with Sangiovese from the Rigacci '48 pastry shop (Cerbaia, Val di Pesa, Florence, Tuscany). Main ingredients: capocollo, salami, rigatino, parmigiano reggiano, Sangiovese powder.
- U' Sibbaresi Delicious from the Campana Pizza in the Pan pastry shop (Corigliano Scalo, Cosenza, Calabria). Main ingredients: Sila black anise, Vietnam 73 chocolate, salted caramel, chocolate chips.
- Panettone dedicated to the Bari focaccia from the Chocolat pastry shop (Ferrara, Emilia Romagna). Main ingredients: San Marzano cherry tomatoes, cherry tomatoes, datterino cherry tomatoes, Taggiasca olives, extra virgin olive oil.
- Panettone with Modena balsamic vinegar of the Gran Deposito Aceto Balsamico Giusti pastry shop (Modena, Emilia Romagna). Main ingredients: Balsamic Vinegar of Modena PGI, raisins, balsamic vinegar filling cream.
- Panettone with Ligurian pesto of the Antica Pasticceria Castino pastry shop (Pinerolo, Piedmont). Main ingredients: Ligurian pesto, Taggiasca olives, cherry tomato, Parmigiano Reggiano.
- Panettone with peppers and Tropea onion of the master pastry chef Luigi Biasetto.
- Pancaponata, savory leavened pastry from the De Vivo pastry shop in Pompeii (Naples). Main ingredients: tomato and “cima di viola” aubergines, typical of the Neapolitan area “Agro Nocerino Sarnese”.
- Gourmet Gastronomic Panettone by master pastry chef Anna Sartori of the Sartori pastry shop in Erba, it is filled with fine cured meats, blue cheeses and fish combined with aromatic herbs, fruit and vegetables.
- Marinara scent: Guido Sparaco's savory panettone. Among the ingredients: dried tomatoes, Sicilian anchovies, capers, oregano, garlic and chilli pepper.
- Sweet Focaccia with Treviso PGI Red Radicchio from the Fraccaro pastry shop in Castelfranco Veneto: the focaccia dough, made with sourdough, is enriched with semi-candied radicchio which enhances its flavor and aroma.
Other new features for 2023: the ice cream and the square panettone
Real news 2023 the Panettone Ice Cream. A riot of sweetness, chocolate and hazelnuts. The Panettone is in fact filled with 99% Michel Cluizel chocolate ice cream with Dom Papa rum and a hazelnut ice cream prepared by the pastry chef-ice cream maker Federico Prodon using its special blend of Avellino-Viterbo-Piedmont hazelnuts. “The panettone with ice cream is filled in layers – explains Prodon – and you can only find it in the Parioli boutique, which is also an ice cream shop”.
Panettone embraces innovation not only in ingredients, but also in shape. The latest innovation, presented at Panettone Day 2023, introduced a version square of the traditional Christmas dessert. Proposed by novacart, a leader in the production of disposable paper shapes, this novelty could become a new tradition, redefining the way we perceive and taste this iconic dessert during the holidays.
