Panerone (from pànera or ‘panna’ – cream – in the Lombardy dialect) has as its most distinctive characteristic a bitter taste due to the absence of salt and the presence of serum in the forms. This is, however, softened by other overtones of cream and butter. It is a singular taste that some can find unpleasant so it is important to find the right accompaniments that can make the best of its special features.
|Aspect and texture:||soft, light yellow paste with average holes. Yellowish rind|
|Taste:||buttery and slightly bitter|
|Serving suggestions:||Red wines. Chestnut honey. Hot Italian fruit chutney, marrow preserve. Ferrara bread|
|Milk:||full fat, raw, cow’s milk|
|Production period:||throughout the year|
|Size:||30 cm diameter, h. 20 cm|
|Producers:||dairies from the provinces of Lodi and Cremona|