"Hailing from the same city where, legend has it, the panettone had its start in the 15th century, Milanese export Sant Ambroeus restaurant group carries a limited run of its imported panettone and pandoro across its locations in Manhattan. Sant Ambroeus suggests toasting their panettone or serving it as french toast, but a favorite suggestion is to pair it with a side of gelato." - John Tsung
Leah Ogawa/Eater NY