Tasting a cake means analyzing its sensory characteristics following a precise order, moving from the overall sensory examination to the breakdown of each individual ingredient and ultimately the pleasure of the experience.
Some take it for granted, while others neglect it. However, the cutting of a Panettone should follow a well-thought-out procedure. First of all, the product should not be served cold, but either at room temperature or slightly warm, because heat promotes the release of its fragrances. The paper around the Panettone should be peeled off with care. The paper wrapping that covers the bottom also needs to be slowly removed and then placed back. By ... [read more]