Salty panettone isn’t exactly the latest thing on the face of the earth: For a few years now, the almost infinite palette of odd flavors has included things like cod and pepperoni.
New is the size of investment, this year, by the largest manufacturer in Brazil in promoting salted Panettone. For the first time, the strange delicacy – with a Parmesan flavor – is piled up by the dozen in supermarket aisles.
Like any futile subject, this panettone generated some noise on social networks. Some loved it, others found it disgusting. The most recurrent comment: if the panettone is salty, it is simply bread.
Although the concept of salty panettone doesn’t appeal to me too much –no panettone, by the way–, I was curious. I bought the business.
Before any other judgment: it is definitely not bread. It’s Panettone, it has a spongy, moist Panettone mass.
And it smells like panettone, which makes everything really weird, because it’s really salty too.
It is an ultra-processed industrial product, with all the usual preservatives, anti-humectants and stabilizers. It remains to be seen which flavorings are used to give the Panettone soul to the salted dough.
It’s really weird, have I said that?
But maybe we get used to it.
After all, the Christmas season is the smorgasbord of sweets with savory snacks. Turkey with strands of eggs. Tending to California. Farofa with dried fruit.
Salted panettone turns this formula inside out, throwing salt into what is usually sweet. Maybe he’s just the raisin rice of the inverted world.
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