Panettone Ricotta, Fichi e Miele di Castagno (Italian Ricotta, Fig, and Chestnut Honey Panettone)

Panettone Ricotta, Fichi e Miele di Castagno (Italian Ricotta, Fig, and Chestnut Honey Panettone)

Story of the Dish

This artisan panettone is inspired by the flavors of central and southern Italy, where fresh sheep's milk ricotta, sun-ripened figs, and chestnut honey have been paired for centuries. Rich without being heavy, it combines the delicate sweetness of ricotta with the deep, slightly bitter notes of chestnut honey and the natural richness of dried figs.

The naturally leavened dough remains light and airy thanks to a strong lievito madre, while the ricotta filling is added after baking to preserve its freshness and creamy texture. Every slice delivers the perfect balance between soft crumb, juicy figs, fragrant honey, and toasted walnuts.

Ingredients

Yield: 1 Panettone (about 1 kg)

First Dough

• 220 g strong bread flour (W380–400)

• 75 g active lievito madre

• 70 g sugar

• 60 g water

• 80 g unsalted butter

• 65 g egg yolks

Second Dough

• Entire first dough

• 80 g bread flour

• 70 g sugar

• 80 g egg yolks

• 70 g unsalted butter

• 8 g fine sea salt

• Seeds of 1 vanilla bean

• Zest of 1 orange

• 180 g soft dried figs, diced

• 80 g toasted walnuts, roughly chopped

Ricotta Filling

• 300 g fresh sheep's milk ricotta

• 50 g chestnut honey

• 40 g powdered sugar

• Seeds of ½ vanilla bean

• Finely grated zest of ½ orange

Honey Glaze

• 150 g white chocolate

• 25 g chestnut honey

• 30 ml heavy cream

Decoration

• Quartered dried figs

• Toasted walnut halves

• Honey drizzle

• Orange zest

• Edible gold leaf (optional)

Preparation

Prepare the Dough

Prepare the first dough using the traditional panettone method and allow it to ferment for 10–12 hours, until tripled in volume.

For the second dough, incorporate the remaining flour, sugar, egg yolks, salt, vanilla, orange zest, and butter until the dough becomes smooth, glossy, and elastic.

Finally, fold in the diced figs and toasted walnuts, mixing gently to distribute them evenly.

Proofing

Round the dough tightly and place it inside a 1 kg paper panettone mold.

Proof at 82–86°F (28–30°C) for 5–7 hours, until the dough rises approximately 2 cm below the rim.

Baking

Bake at 340°F (170°C) for 50–55 minutes, until the center reaches 197–199°F (92–93°C).

Immediately cool the panettone upside down using metal skewers for 10–12 hours.

Prepare the Filling

Drain the ricotta if necessary until thick and creamy.

Mix together the ricotta, chestnut honey, powdered sugar, vanilla, and orange zest until perfectly smooth.

Refrigerate for at least 30 minutes.

Fill the Panettone

Using a long pastry filling nozzle, inject the ricotta cream into several points throughout the panettone so that each slice contains pockets of creamy filling without compromising the airy crumb.

Honey Glaze

Melt the white chocolate with the heavy cream and whisk in the chestnut honey.

Pour the glaze naturally over the cooled panettone.

Decorate with dried figs, toasted walnuts, a light drizzle of chestnut honey, orange zest, and, if desired, small flakes of edible gold leaf.

Chef's Tips

• Use well-drained sheep's milk ricotta for the richest flavor and best texture.

• Toast the walnuts lightly to intensify their aroma.

• Soft Mediterranean figs work better than overly dry figs.

• Allow the finished panettone to rest for 12–24 hours before serving for maximum flavor development.

Serving Suggestions

Serve slightly cool with:

• Passito di Pantelleria

• Vin Santo

• Chestnut liqueur

• Espresso

For an elegant plated dessert, serve each slice with a spoonful of fresh ricotta, an extra drizzle of chestnut honey, and a few toasted walnut pieces.

Chef Gianluca

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