Panettone Season

One of the most useful guidelines for blogging is sitting down every morning and asking yourself: “what is the most useful thing I can put out into the world right night?”

Some days that will be a deep thought. Some days, it will be much simpler. Like this:

There are plenty of reasons to be irritated by the Christmas season starting in October, but I’ll admit that the easy availability of panettone for three months of the year almost makes up for it.

My partner sold me on these a few years back, when she described it as “delicious Italian bread cake,” and it lived up to the hype. Remarkably soft to bite down on, and lighter than most cakes I’ve picked up in my life, but also filled with fruity awesomeness.

Interestingly, there’s an attempt underway to try and designate authentic Panettone as a product of a specific region, much like certain wines, but it hasn’t yet reached fruition. I suspect ours wasn’t authentic, but it’s still damned delicious.

So. Panettone. It’s worth picking one up if you’ve never tried it before. Great fresh. Even better when you toast the last few slices and put a little butter on it, which may not be the traditional method of eating it, but so it goes in these, the late stages of capitalism.