It’s time to revisit an old classic and adapt it to our modern needs and ways of cooking. This journey led me to explore an Italian gem from Pellegrino Artusi’s revered book, L’arte Di Mangiar Bene. Among the many treasures, I chose to modernize the recipe for Panettone Marietta. 

However, before we delve into this updated version, it's essential to clarify: if you're looking for a traditional Panettone recipe, this one takes a slightly different path. It results in a thicker, richer, and delightfully nostalgic sweet bread that resembles the flavors of childhood rather than the typical Panettone. Anyway, this is my version of "Panettone Marietta."

My Modernized Recipe

Instructions for Biga:

• Combine the flour and yeast in a medium bowl.
• Gradually add the water, stirring until a shaggy dough forms.

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• Cover the bowl with plastic wrap and let it sit at room temperature for 12 to 16 hours until it looks bubbly.

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Prepare the Dough: 

• In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time.
• Mix the flour, baking soda, and salt in another bowl.
• Break the biga into small pieces. Start incorporating it into the butter mixture, alternating with the dry ingredients and milk, and finishing with the lemon juice or vinegar. Adjust the dough's consistency with milk as needed—it should be sticky but manageable.
• Fold in the dried fruits.

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First Proof: 

• Cover and let the dough rise in a warm, draft-free place until it doubles in size, about 1-3 hours, depending on the room temperature. The oven with just the light on is one of the best places for this task.

Shaping: 

• Once doubled, gently deflate the dough, and place it into a 500g panettone mold.

Second Proof: 

• Allow the dough to rise again until it nearly doubles in size or just crowns above the rim of the mold, which could take another 2-4 hours.

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Baking: 

• Preheat your oven to 350°F (175°C). Place the molds on a baking sheet for easy handling. 
• Bake for 25-40 minutes, or until a skewer inserted into the center comes out clean. If the tops brown too quickly, loosely cover them with aluminum foil.

Cooling: 

• Let the Panettone cool completely before slicing. 

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• Mix the icing sugar with a tablespoon of water to form a paste. 
• Incorporate the pistachio paste, spread over the cooled Panettone cake, and sprinkle with ground pistachios and dried fruits.
• Serve!

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Original Recipe: Panettone Marietta

Ingredients:

• Fine flour: 300 grams
• Butter: 100 grams
• Sugar: 80 grams
• Sultanas (raisins): 80 grams
• Eggs: 1 whole and 2 yolks
• A pinch of salt
• Cream of tartar: 10 grams
• Bicarbonate of soda: 1 teaspoon (about 5 grams)
• Candied citron, finely chopped: 20 grams
• Lemon zest oil: 2 drops
• Milk: enough to dilute, approximately half a cup

Instructions:

• In the winter, soften the butter in a bain-marie and mix it with the eggs.
• Gradually add the flour and milk to the mixture, little by little.
• Add the sultanas last. Before incorporating them, knead the dough for at least half an hour or until it has reduced to the correct consistency with the milk—it should be neither too liquid nor too dense.
• Transfer the dough into a smooth, tall baking mold without crosspieces so it can form a round loaf shape. Ensure the mold is well-greased with butter, dusted with sugar, and the bottom covered with flour.
• Place in the oven. If it rises well, it should form a nice, puffed cap on top.

Comparing the Two Versions

The original recipe by Artusi does not include any type of yeast, which results in a denser, less puffy bread. 

In contrast, my modernized version uses a pre-ferment (biga), enhancing the texture through a slow, sourdough-like fermentation. Additionally, I added just a pinch of dried yeast to ensure a fluffier texture, aligning with contemporary preferences for lighter, airier breads. 

Furthermore, I also introduced a glaze and varied dried fruits to cater to contemporary palates seeking more complex and diverse tastes. These changes were made to adapt the texture and flavor profile of the Panettone to modern tastes, which often favor richer, more intricate flavors and textures in baked goods. 

Wiki Facts About Panettone

Panettone is traditionally a Christmas cake from Milan, Italy, that dates back to the Roman Empire, though its modern form developed in the late 19th century. 

It is known for its dome shape and is typically made from a dough similar to bread dough with added fruits. 

Panettone has a light, airy texture due to its long proofing times, and it is customarily enjoyed during the holiday season.

FAQ About Panettone

Before we say our goodbyes let me address some of the questions you might have about this Italian fruit cake recipe:

Q: How long will Panettone stay fresh? 

A: Properly stored in an airtight container, Panettone can remain fresh for about 2 to 3 days at room temperature. If you keep it refrigerated, it can last up to 7 to 10 days.

Q: Can Panettone be frozen? 

A: Yes, Panettone can be frozen. Wrap it tightly in plastic wrap and then in foil to preserve its moisture. It can be stored in the freezer for up to three months.

Q: Where does Panettone come from? 

A: Panettone originates from Milan, Italy. It is traditionally associated with Christmas and New Year festivities in Italian culture.

Conclusion

That's it. I hope you will give this Panettone recipe a try and love it as much as we do. 

Whether you stick to the original version or try this enriched modern one, Panettone remains a delightful treat that encapsulates the essence of Italian baking. 

Enjoy the melding of flavors and textures in this festive Italian fruit cake recipe, and discover new ways to eat Panettone with each homemade slice.