Panettone

Think you know panettone? The Italians enjoy this funky brioche at Christmas. But it’s so good, why not share it all year?

Especially when it’s Dani Panettone. Golden, delicious, inviting, and the farthest thing from the sad, old, panettone you might find at the store.

To me, panettone is all about sharing.  Throughout my travels, researching delicious flavors and the best techniques around the world, panettone stands out. In fact, that’s how Dani Panettone came to be. All panettone begin as a “starter.” And mine is 40 years old. It was created by an Italian master, nurtured by my friend (an award winning Spanish pastry chef), and then passed onto me to share with you in four delicious flavors.

Making panettone the right way is a long and finicky process. Each need to be babied, watched over with patience (it takes over 36 hours to make) from my kitchen at Les Madeleines Patisserie, fed with lots of gorgeous butter, and gussied up with the best additions like Valrhona chocolate, delicate pieces of orange peel (I candy myself), and real Madagascar and Mexican vanilla beans. Dani Panettone is a labor of love.

But the effort is worth it when each magnificent loaf of Dani Panettone emerges from the oven. They’re made fresh to every order to preserve every bit of this pastry magic.

Keep the sharing going –  with friends, neighbors, anyone who loves to eat. To me, that’s real meaning of panettone.

• Romina Rasmussen