The first instinct of a knowledgeable Italian will not be to skim the list of ingredients, but to examine the panettone from every angle. Visually, a nicely browned crust, both thin and cracked, is a good sign, as it indicates slow baking and a long rising time, clear signs of an artisanal process that respects the dough.

The crumb should never be dense. A panettone worthy of the name has a honeycomb texture, almost stringy, the result of natural fermentation with sourdough, which gives it softness and digestibility. Sourdough, the cornerstone of Milanese panettone, is an essential ingredient in the recipe. More than that, it is a living culture, often passed down through several generations or between experienced professionals. It takes time, patience, and an expert hand for it to develop the complex aromas and elasticity required.

Finally, the weight of the cake is a key indicator. A dense panettone that is not heavy, with a crumb that gently returns to its shape after being pressed, shows a good balance between aeration and moisture.