Borsari Panettone al Pistacchio 1 kg

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BE: “This looks pleasing; the wrapper is decorative, you can see all the fruit coming through, and it’s got good height. The sweetness level is good, but I’m not getting any prosecco. I like the texture, and I could eat more than one slice of this – but you have to lose marks because I’m not tasting booze.” Score 7/10 If we let our mind's glance to a typical Medieval Faire day with Marketplace, we can easily imagine vendors, merchants, craft artisans, wandering visitors and peasant's taking their burden of wheat, fruits and honey, that millers, bakers and confectioners converted into fine breads and sweet pancakes. EK: “This is nice and tall, which is what you want, but it looks a bit sad. Do you know what this tastes like? Fruit bread. It’s got the texture of panettone but it’s really missing the classic panettone citrus oil – you can smell it, but you can’t taste it. There are loads of raisins in it, so it’s good for breakfast.” Score 6/10

BE: “This isn’t panettone; we’ve gone too far over the line. There’s none of that classic panettone flavour (apart from the peel) to redeem it, and it’s all sugar. It does look playful and fun, though, so it could be good for kids.” Score 3.5/10 Aroma: The smell from your panettone should hit you as soon as you cut into it. This will be down to using good quality ingredients like Madagascan vanilla and local citrus fruit. Fruit should be evenly distributed throughout the bake, and the aromas of butter, vanilla, raisins and orange should fill the air with its festive scent. Here’s our guide to everything you need to know about panettone, including how to eat it, how it’s made and – if you're in a rush – scroll straight down to the bottom for which panettone to buy .EK: “This is a pretty good, very classic panettone. It’s fruit heavy but it needs more citrus; there’s enough peel, but it’s missing the citrus oil. It’s very similar to the Tesco panettone, but it’s better and cheaper.” Score 7.5/10

Traditionally, Italians eat a slice of panettone at breakfast. Slice yourself a pillowy piece of panettone and enjoy with a strong espresso first thing, for the true Italian experience. BE: “It’s very small for such a big box. I feel a bit underwhelmed. The cherries on top look nice, but I really don’t want the chocolate – I want to see the top. It’s well filled, there’s a good distribution of cherries and chocolate chunks in there, and I like that there’s a bit of alcohol to cut through the sweetness. Do I want a big slice? No.” Score 5.5/10 The Borsari brand speaks to its customers and consumers of exceptional quality, granting them the excellence obtained through the non-stop pursuit of perfection. Taste-wise, we’d be looking for a crust that is as soft as the middle, without any bitterness, or worse, burnt aftertaste. A good panettone should be moist but not greasy, with well-balanced ingredients that don’t overpower one another.” Should panettone be refrigerated? EK: “That chocolate cream is disgusting, it’s so sweet. It’s missing the citrus, so it doesn’t taste like panettone, but the taste and texture of the filling is the main takeaway – and that’s bad. You wouldn’t want a big chunk of this.” Score 4/10Feeding a crowd? Although not included in this round of testing, we have to point out the Selfridges Selection Panettone Hamper — it’s a bumper selection of all things panettone, including a liqueur and chocolates, all inspired by the Italian bake. How do you tell a good panettone?