Maina Classic Panettone in Red Foil, 35.3 oz (1000g)

The full-size classic, a kilo of it, wrapped in the red foil Maina is known for. This is the one that goes in the middle of the table.

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.

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. It is traditionally served with sweet wine, but 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.

Net weight 1000 g (35.3 oz). Product of Italy.