Panettone (flat)

For my first Christmas on-line I’ve planned to post the recipe of the quick and easy Italian Riviera flat panettone. I bump into the perfect recipe last week when I went shooting the last production of the Italian Riviera extra-virgin olive oil from Taggiasca cultivar care the small farm Il Poggetto of Cervo Ligure (post will follow). At the end of a morning spent taking photos at the local ancient olive-oil mill and in the fields, Paola –Pietro and Massimiliano’s mum, the two young guys behind the olive farm – invited me for a coffee in her wonderful house surrounded by olive trees. On the table of the bright living room, next to the coffee cups, stood out proudly a small flat panettone.Paola prepared it with the family recipe inherited by her mother, nonna Teresita. Small, crumble, extremely rich. Each bite a different flavour: walnut, pine nuts, raisins, almonds. A small flat panettone sincere and simple, as the country life which does not concede time for sophistications but cares only to substance. In our case raw materials which on Christmas time are the noble and precious nuts and dried fruits. I fall in love with this dessert at the first bite. No, actually, as soon as I saw it laying the table, maybe also thanks to the beautiful light in the room. I immediately asked Paola the recipe and she, proudly, brought out her consumed and romantic notebook of recipes, all hand written in nice calligraphy. The recipe of this easy flat panettone was just half page: a list of ingredients and cooking time. That’s it. Nothing more. A nearly immediate satisfaction just reading the recipe.