After the holidays, panettone tends to multiply: one is opened on Christmas Day, another comes as a gift, another gets sliced “just to try,” and before long there always seems to be panettone left on the counter. Even for people who really love it – or have an incredibly sweet tooth, just like yours truly – there comes a moment when eating it plain no longer feels very appealing.
In Italy, where this situation is very familiar, leftover panettone is rarely thrown away and is often reused in creative and sometimes surprising ways: for this article, we took inspiration from two long-standing guides to Italian home cooking, La Cucina Italiana and Giallo Zafferano.
