Tasting a cake means analyzing its sensory characteristics following a precise order, moving from the overall sensory examination to the breakdown of each individual ingredient and ultimately the pleasure of the experience.
The ritual. Some take it for granted, and others neglect it, however, the cutting of the panettone cake should follow a well-thought-out procedure. First of all, the product should not be cold, but at either room temperature or slightly warm, because any heat promotes the release of its fragrances. We don’t want that! The paper around the panettone cake should be peeled off delicately. The paper wrapping that covers the bottom also needs to be slowly ... [read more]