Summer Panettone

At Bagno Silvio in Forte dei Marmi, Fiore 1827's Summer Panettone

Panettone, a dessert for all seasons. From a “provocation ” by Davide Paolini was born a custom that, now, for Ferragosto is also a fashion. It was Angelo Motta, about 100 years ago, who proposed the Christmas consumption of panettone for, even then, a precise marketing strategy. But we are at the end of last century when Paolini, then known as the gastronaut, launched a kind of provocation by inviting master pastry chefs and artisan companies to produce panettone in all seasons. But then, panettone at Ferragosto? Why not! Under the awning on the beach or under the 'umbrella, in the picnic basket, on the tables set on the terrace or in the garden, after that provocation, it appears more and more often the big leavened cake that is therefore no longer associated only with Christmas, but ara with the new year of summer, Ferragosto. And this week the tradition is renewed on the “noble sands” of Forte dei Marmi. Promoting it was Gabriele Filippini patron of Fiore 1827, the historic confectionery company from Siena, orchestrating a dinner at Bagno Silvio with guest Paolini himself where the summer version of the traditional dessert was presented, now filled with peach and apricot.

Summer Panettone Fiore 1927 Bagno Silvio Forte dei Marmi

And also this year 'was renewed the ritual of “tearing” on a 3 kilos of this artisanal icon of made in Italy. Because in the summer for Panettone “it is forbidden” to use a knife: it is not sliced but torn with the hands without too much hassle of etiquette. In this way it becomes nice and socializing to indulge in that practice so direct, fun and tasty, grabbing with the hands portions of the leavened making the 'idea of a product object of strong desire but also of close conviviality. And what to drink with it? After a friendly consultation between Paolini and Filippini they both agreed on a Superiore di Cartizze di Bellussi.