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A.G. Ferrari Panettone Glassato Classico

'Tis the Season for Panettone

December 09, 2016

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Our panettone are made not only with the original recipe but also with Mother yeast created by the founder Vincenzo Bonifanti in 1932. Primarily a bread baker, Vincenzo turned his attention to making panettone in the 30’s. Using coveted Piedmont hazelnuts, only natural yeast and decadant fruit, this sweet bread has become a holiday must in Italy, and a new found tradition for many here in the United States.

When you unwrap our Panettone Glassato Classico, you’ll be taken by the sweet citrusy aroma. Slice through the crumbly hazelnut and baked sugared crust to the melt-in-your mouth buttery cake and you’ll soon discover Sultana raisins, candied orange and citron peel flavors.

Serve slightly warm as a dessert with sweet wine, coffee or tea. For extra decadence, add a dollop of whipped cream. In the off chance you have a little left over, it’s perfect for French toast or even a savory sweet grilled cheese.

Panettone Grilled Cheese

2 slices of panettone, half to three quarters inch thick
A cup of grated Fontina
*Fig spread or crispy prosciutto (optional)

Preheat your broiler.

Lightly butter an oven safe skillet on the stove top with on medium heat. Place a slice of panettone in the butter. Cover generously with Fontina and move it the broiler. Once the cheese is melting, place the skillet back on the burner on medium heat. Top with the other slice of panettone and flip it until its browned.

Remove from heat and enjoy.
*For an extra sweet, add spread some fig jam on panettone under the cheese. Need a little salty to go with your sweet? Layer crispy prosciutto in the melted cheese.

Tags: grilled cheese (1)  lunch (2)  panettone (1)  sandwich (2)  

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