Gastronomic panettone

The atmosphere that characterizes the months, weeks and days before Christmas is magical, there is nothing to say. So magical that a whole new scent seems to be released into the air. A scent that smells of anxious waiting, of last-minute rushes to find the perfect gift, of cold that cuts the cheeks. And why not, for the lucky ones even snow, to add an extra pinch of magic that never hurts. In the midst of so much magic, even dinners with friends and relatives take on a more special guise, more elegant in a way. The tables become more laden and as we approach Christmas day they are filled more and more with delicious dishes and refined and imaginative settings. Among the Christmas recipes that most characterize dinners and appetizers of this period, there is one that in recent years has become increasingly loved and present: the gastronomic panettone, one of the most popular holiday appetizers ever.

How to fill the gastronomic panettone

Let's start in order, from the most apparently simple thing but on which the success of your recipe depends.

Oh yes, because a mistake at this stage can lead you to make the mistake of having a few layers of your panettone mixed with each other, in a single sandwich, or – even worse! – to have empty layers, without any type of filling.

Some gastronomic panettone are sold already cut into slices: if yours is not, cut it into horizontal slices, making sure that they all have the same thickness, in order to make the final result as homogeneous as possible.

And then two precautions that will guarantee the success of your gastronomic panettone: first of all, the slices should be even, because only in this way will the individual sandwiches be easily removed from the structure without destroying the rest. Then, I recommend that you leave the base and lid unfilled.

And finally, the last but certainly not least advice. In fact, it is a mistake made by many, especially the first times you approach this recipe.

You have to fill the slices of the gastronomic panettone two by two and not spread all the slices. Otherwise the slices will be stuck to each other, and it will be impossible to remove the individual sandwiches from the panettone and enjoy the contents at their best without getting dirty. Then proceed to stuff it in alternate slices and you'll be done!