Try this Sienese ‘strong bread’, packed with dried fruit and spice, as an alternative to Christmas cake
They arrived last week: the top of the fridge in the bakery at the bottom of my building now has a cardboard box crown, half containing pandoro, the other half panettone. “They are the long-life ones,” Angela behind the cash desk reminds me, before unwrapping a sweet: “They will last until next June.”
“I might be dead by June!” says a lady paying for a packet of chickpeas. “Well, you should wait and buy one of the ones we bake in December,” Angela laughed. “They won’t last until June, and they are better for it.”
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