Panettone is the Italian national Christmas cake, and it is notoriously tricky to perfect. So when the version from Pasticceria Giotto was named one of the 10 best in Italy, it was a real honor. But the most striking difference between the panettone at Giotto and the nine others on the list is that Giotto’s is made in a prison.
Inside the Due Palazzi prison on the outskirts of Padua, in northeastern Italy, a crew of inmates in white coats are supervised by four professional pastry chefs. Six days a week, they start baking at 4 a.m., beginning with the brioche that will be served by local pastry shops and hotels. Giotto also produces cookies, pies, nougat, chocolate and ice cream — but panettone is the specialty.
