Gourmet Panettone

Gourmet Panettone

Preparation time:
15 minutes

Cooking time:
Raw carpaccio and tartare


  • Picnic carpaccio Fiorani 150 g
  • Fiorani Piedmontese fassone tartare 210
  • Fiorani beef tartare 210 g
  • Fiorani veal tartare 210
  • Spreadable cheese 200 g
  • Mascarpone 100 g
  • Garlic powder to taste
  • Salt and pepper to taste
  • Lemons the zest and juice of 1
  • Almonds or hazelnuts 40 g
  • Rocket or radicchio

How to make it



To make the cream, just work the spreadable cheese vigorously with the mascarpone, adding the grated lemon zest, plenty of salt and pepper and the garlic powder. Keep aside.


Season the carpaccio and the tartare with salt and the lemon juice, cover and set aside. Toast the dried fruit in the oven, a few minutes at 160°C will be enough. Let it cool.


Stuff the layers of panettone with the spreadable cream and alternate fillings with rocket or radicchio, with meat fillings such as tartare, battita or carpaccio. Add the toasted and coarsely chopped dried fruit to taste. Wrap everything in food film and keep in the refrigerator for a few hours.