Part 6/7:
Strikingly, Miller observes that while the flavors of both varieties are quite similar, the texture of the quicker recipe is more bread-like than cake-like, attributing this difference to the fermentation process of traditional recipes.
Ultimately, he humorously confesses that despite the simplicity of Artusi’s method, one might as well purchase their panettone from a reputable baker rather than opt for this straightforward yet distinctively less satisfying variant.