Panettone is a sweet bread that originated in Milan and is served during the Christmas holidays. At year’s end, it is paired with Prosecco, the Italian sparkling wine that comes from the Veneto region.
Every year on December 31, we Italians say “Buon Anno” or “Happy New Year” with a flute of Prosecco in one hand and a generous slice of panettone in the other.
I love this manner of celebrating New Year’s Eve because it’s exquisite and easy. All you have to do is pour the prosecco and cut the panettone. With New Year’s Eve right around the corner, there’s no need to fuss. Buon anno to all!
Prep time: 5 minutes
Serves: 6 to 8
Ingredients:
1 Panettone (one-pound)
1 bottle Prosecco (750 ml), chilled
1. Cut the panettone in 8 slices and arrange on a serving platter.
2. Pour the Prosecco, distributing evenly among 6 to 8 champagne flutes.
Serve immediately.
Text and Photographs ©2010 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
