A wonderful journey through the flavors of the filling and the quality of the dough.
Roberto Rinaldini is one of the best pastry chefs in Italy, and his panettone fully reflects his skill.
Enclosed in an elegant box, upon opening it, you are greeted by a strong aroma of toasted and caramelized pistachios (the ones on the surface).
When sliced, it reveals a beautiful dough structure—soft yet substantial—with a wonderful play of colors provided by the green of the pistachio cream and the red of the wild strawberries and semi-candied cherries.
Each bite is a true sensory experience, with a delicious yet delicate dough, a very present and super creamy pistachio cream, and finally, the "tangy" contrast of the red berries.
The cream has a pistachio content of 33%; not the highest on the market, but sufficient to make the pistachio flavor stand out, especially since the cream is dairy-free (an ingredient that often dulls the perception of pistachio).
The glaze has a prominent white chocolate flavor, but the pistachio still manages to make itself felt.
Ultimately, it is not the most pistachio-heavy panettone out there, but it is an extraordinary taste experience (and highly recommended), as well as the most pistachio-forward among the "big name" panettoni I have tried so far.
