Maina Classic Panettone in Red Satin / Linea Raso, 35.3 oz (1000g)

The gift version — the same full kilo of panettone, presented in Maina's red satin bag with a gold ribbon and a hang tag, rather than the foil. This is their Linea Raso, the line they dress for the table it is given at.

Panettone is the Christmas bread of Milan — a tall, domed, slow-risen sweet loaf, airy enough to pull apart in strands rather than slice like cake. Maina has been baking it in Fossano, in Piedmont, since the 1960s.

How this one differs from the foil: it is their Il Gran Tradizione recipe, made with candied orange and citron peel, where the foil classic uses orange alone. The citron is the older Milanese way and gives a slightly sharper, more perfumed edge against the sultanas.

Serving it: cut down through the dome in wedges, like a cake, not across in rounds. Warm the slices very briefly if the room is cold — it wakes the aroma up. Traditionally served with sweet wine, though coffee works just as well in the morning.

Keep it sealed until the day. Once opened, panettone is at its best within two or three days; after that it is excellent toasted, or used for French toast on Boxing Day. Keep in a cool, dry place.

Ingredients: wheat flour, sultanas, butter (anhydrous butterfat from cow milk), sugar, pasteurized liquid egg yolk, natural yeast (wheat flour, water), candied citrus peels (orange and citron peel, glucose syrup, sugar), invert sugar, mono- and diglycerides of fatty acids (emulsifiers), pasteurized liquid eggs, pasteurized whole milk, salt, natural flavors.

Allergens — contains: wheat, milk, eggs. May contain almonds, hazelnuts, soya and pistachio.

Nutrition — 12 servings per container, serving size 1 slice (83 g): 310 calories, total fat 12 g, saturated fat 8 g, trans fat 0 g, cholesterol 100 mg, sodium 130 mg, total carbohydrate 45 g, dietary fiber 1 g, total sugars 24 g (including 7 g added sugars), protein 5 g.

Net weight 1000 g (35.25 oz). Baked by Maina Panettoni S.p.A., Fossano (CN). Product of Italy.