Panettone Toscano, the savory revolution by Manuel Maiorano, is an idea that blends tradition and innovation, flavor and creativity, sweet and savory. From the sweetness of dark apricot to the saltiness of Cinta Senese DOP, this year the founder of La Fenice Pizzeria Contemporanea and Crunch Pizza di Strada offers a line of artisanal panettone that stands out for the quality of its ingredients, innovative recipes, and attention to detail.
Maiorano panettone is the result of slow and meticulous preparation, with a rising time that can last up to 72 hours. But as always, Manuel Maiorano loves to surprise, and so alongside the classic Christmas dessert is the savory leavened cake, a surprising alternative capable of winning over the most refined and adventurous palates.
A creation that speaks Tuscan and stands out for its softness and lightness, characteristics that recall the tradition of leavened panettone, but with an unexpected savory twist.
The dough is similar to that of classic panettone but with a pre-ferment and a sourdough starter, with a very precise balance between salt and sugar.
The savory flavor comes from the ingredients: instead of the classic candied fruit, Maiorano opts for Cinta Senese DOP pancetta, Metello pecorino cheese, aged at the Busti farm and then matured in the Garfagnana mountains, and finally glazed Mugello IGP chestnuts, which give the savory leavened product a sweet caramelized outer note.
An innovative gastronomic product that celebrates the tradition and quality of Tuscan flavors, bringing a new way of enjoying tradition to the table.
“Every slice is a tribute to my land, its culinary history, and the passion I put into my work every day,” says Manuel.
Since 2023, his Lievitato Salato has not only been a gastronomic offering, but also a gesture of solidarity through the charity event “I panettoni degli altri” (Other People’s Panettone), which once again this year features the Pistoia-based chef.
The event combines charity and the art of baking, from pastry to bread making, and will be held on Monday, December 1, at the Grand Hotel Baglioni in Florence, where Manuel will present his creative vision of Lievitato Salato, in an interpretation that breaks with tradition to explore new flavors, textures, and Christmas themes.
All proceeds from the event will be donated to the ANT Foundation to help support important free home cancer care services, which have been a point of reference for patients and families for years.
“Christmas is a special time when it is even more important to make a difference in the lives of others,” says Maiorano. “Knowing that my culinary art can do good is a great honor for me.”
After the new opening of Crunch Pizza di Strada and the launch of the new menu Asimmetrie del La Fenice Pizzeria Contemporanea, the creative flair of the king of Pistoia’s white art seems unstoppable.
In every panettone by Manuel Maiorano there is a gesture of love: for his land, for the tradition that is being renewed, and for those who, thanks to solidarity, will be able to find a little more light. This is the real leaven of his art: transforming dough into emotion, flavor into memory, a product into a gift that does good. And as Christmas approaches, the scent of his leavened products tells a story that continues to grow, without ever losing its ability to surprise.
