"It’s the first year Massimo Laveglia, owner of well-regarded pizzeria L’Industrie, is making panettone and it’s a creative and technical challenge, especially given the constraints of the Williamsburg space. Laveglia makes the panettone in the same oven as the pizza after hours; every batch, he says, is a humbling learning process. L’Industrie’s panettone is a great option for those who prefer their panettone moist, cake-like, and filled to the brim with preserved fruit." - John Tsung
Chiaying Yu/Eater NY
