Panettone on the festive table: how to store, cut and serve it

Panettone on the festive table: from the packaging to the serving

The closed packaging, the scent of butter and citrus once it is opened, the tall dome of the cake on the table: from the first moment panettone brings a festive mood into the home.

Panettone suits both a festive lunch and a quiet, everyday coffee during the holiday week.

Before serving, however, a few practical questions arise: where to store the cake, how to cut it, what to serve with coffee and what to do with whatever is left.

The answers are not complicated, and a few simple rules help you enjoy the cake throughout the festive season.

In this guide we look at storage before and after opening, gently warming the cake before serving and ways of cutting it.

We also suggest which drinks and accompaniments go with it, and how to use the leftovers.

That way the festive table can be planned in advance and without hurry.

We work with Italian sweets and coffee every day, so we are happy to share a few practical tips.

Our range includes, among other things, the baked goods of the family pastry shop Fiasconaro and other Italian sweets.

The suggestions that follow are inspiration rather than fixed rules, and everyone can adapt them to their own table.

Storage: before and after opening

Already on the way home it is worth making sure the packaging is not crushed, because a soft cake easily loses its shape.

Closed panettone usually keeps well in its original packaging, in which the producer has wrapped it.

A cake in its paper mould is best placed so that nothing presses on its dome.

It is best kept in a cool, dry place, away from the stove, radiators and direct sunlight.

If the cake is bought in advance, it is a good idea to plan a place for it in a cupboard or pantry, away from damp.

The producer gives the best-before date on the packaging, and that is the best point of reference.

If the label gives other instructions, for example about refrigeration, these should be followed.

It is a good idea to keep the packaged cake away from strongly scented products, because baked goods can take on their smell.

Once opened, the cake begins to dry out, so it helps to protect the cut surface.

The rest of the cake can be wrapped in cling film or placed in an airtight container or in the original bag, if it can be closed well.

Panettone protected in this way usually tastes best in the first days after opening.

Versions with a spread or other creamy additions may have different storage instructions, so it is worth reading the label.

A cake in a decorative tin can be closed again with its lid after opening, as long as the lid fits tightly.

Warming and cutting: how to prepare the cake for serving

It is worth taking panettone out of its packaging in good time before serving, so that it reaches room temperature.

In that state the crumb is soft and the scent of butter and citrus is more pronounced.

Some people like to warm the slices gently, for example in the oven or in a toaster, so that the cake becomes warmer and more fragrant.

For those who like warm cake, it is enough to warm individual pieces gently just before serving, rather than the whole cake at once.

The warming should be gentle, so that the cake does not dry out or toast too much, and versions with icing or chocolate may melt.

Before cutting, it helps to place the cake on a stable board or plate that gives it firm support.

Panettone can be cut like a cake: from the top, into wedges, that is, triangular pieces.

It can also be cut into slices, like bread, which is sometimes convenient when the cake will be toasted later.

A long serrated knife is useful for cutting, because it does not squash the soft crumb.

Very thin slices can crumble, so many people find it easier to cut them a little thicker.

It helps to cut with a gentle sawing motion, without pressing hard.

The paper mould can be removed before cutting or peeled back gradually as the cake is eaten.

The Pandorato version, without raisins and candied fruit, comes with a sachet of icing sugar that can be dusted over the slices just before serving.

Before serving it to guests, it is worth reading the label again: panettone contains gluten, eggs and milk, some versions also contain nuts, and in some the raisins are flavoured with wine.

What to serve with panettone: coffee, chocolate and accompaniments

Panettone is sweet and buttery, so it goes well with drinks that have a distinct flavour.

With the classic version, espresso can go well, as its slight bitterness balances the sweetness of the cake.

Those who prefer a milder taste can choose a cappuccino or coffee with milk.

With the chocolate version a coffee with a more pronounced roasted note may go well, and with the classic one a milder coffee.

We describe the names and styles of Italian coffees in our guide to the types of coffee in Italian.

Coffee for such a dessert can be prepared from beans or ground coffee from our section of whole bean and ground coffee.

If guests prefer quick preparation, ESE pods of 44 mm can be convenient, as they allow one cup to be brewed after another.

Coffee is best served in warm cups, which help to keep the drink hot for longer.

One small piece of cake per cup is enough, which makes it easier to notice how the taste of the coffee and of the dessert change.

For people who do not drink coffee, hot chocolate or tea can be a good companion.

People who want to limit caffeine can choose decaffeinated coffee, which greatly reduces the caffeine but does not remove it completely.

For drinks for children it is worth taking into account their age, the sugar and the caffeine, which chocolate also contains.

Some people also serve a mascarpone cream with panettone, placed next to the slice.

If the cream is made with raw eggs, pasteurised eggs should be used, or a ready-made cream chosen.

Leftover panettone: how to use it

When the festive gathering is over, a piece of cake is often left.

It does not have to wait in the box, because panettone lends itself well to simple desserts and breakfasts.

One option is toasted slices, served warm with butter or a spread.

This way the cake is used up to the last slice and less food is thrown away.

The slices can be toasted in a pan, in a toaster or in the oven until they take on a little colour.

Another idea is French toast made with panettone, that is, slices of cake dipped in a mixture of eggs and milk and fried briefly.

A cappuccino or coffee with milk goes well with such a breakfast.

A third idea is a tiramisu-style dessert in which panettone takes the place of sponge fingers.

The pieces of cake are soaked lightly in coffee and layered with mascarpone cream, and the whole dessert is kept in the refrigerator.

Such desserts can be served in glasses, in which the layers of cake and cream are easy to see.

The cream for such a dessert is best made with pasteurised eggs, and the prepared coffee should be cooled before use.

Slightly drier pieces suit a baked dessert, similar to bread pudding.

Leftovers can also be cut into cubes and served with yoghurt or ice cream.

Before using leftovers, it is worth checking that the cake has not changed in smell or appearance, and when in doubt it is better not to eat it.

Summary: panettone from purchase to the last slice

Panettone does well with a few simple rules: a tight seal, a dry place and an unhurried serving.

A closed cake is best kept in its original packaging, in a cool, dry place, in line with the date given on the label.

After opening, it helps to protect the cut surface well, so that the crumb stays soft.

Before serving, the cake can reach room temperature and, if desired, can be warmed gently.

It is cut into wedges or slices and can be served with espresso, cappuccino, hot chocolate or a cream.

Leftovers can become toasted slices, French toast or a tiramisu-style dessert.

When planning the festive table, it helps to put the cake, plates, napkins and a knife for cutting together in one place.

It is also worth having a few more cups and plates than the number of guests suggests, because guests like to stay longer at the table.

Panettone in a decorative tin is easy to bring on a visit to family or friends, because the packaging is already part of the gift.

When serving guests, it is worth keeping allergens and people who do not drink alcohol in mind.

We write about how to choose the flavour and size before the cake comes home in our article on what panettone is and how to choose a flavour for the holidays.

At heart, what matters is that a slice of cake and a cup of coffee bring family and friends together at the table.

If you need help choosing panettone, coffee or accompaniments for the festive table, contact us: the Maracatú team is always happy to help you choose.