How could we possibly skip this treat during Christmas and New Year season? This round's Panettone is a special edition by Chef Angelo Belluzzi, an instructor at ALMA – The School of Italian Culinary Arts, Italy's number-one culinary school. It's not just plain bread — it's the art of Christmas straight from Milan. The texture sits halfway between bread and cake, airy and fluffy, chewy-soft like top-quality bread but light and moist with butter and egg yolk, brioche-style.
The magic lies in the natural yeast, fermented for as long as 72 hours, giving it a distinctive fragrance and long shelf life without needing preservatives. It's fragrant with candied orange and lemon peel, raisins, vanilla, and real butter, and after baking it has to be skewered and hung upside down for several hours so the structure doesn't collapse, keeping its tall, fluffy shape. Order it on the 1st floor of The Food School at Block 28.
