Preparation

Blend the Mortadella with half the spreadable cheese. Roughly blend a handful of pistachios with the remaining half of the spreadable cheese. Fill the first level of the panettone alternating a layer of mortadella cream with a layer of the pistachio cream. Second filling: spread the truffle butter and fill the level with the Salame Milano. Third filling: Prosciutto Cotto and thin slices of the artichokes. Fourth filling: chop the onions and fry them off in butter and a pinch of salt. Once golden brown, add a glass of water and a tablespoon of cane sugar. Caramelise the onions and fill the panettone level with Prosciutto Crudo and the caramelised onions. Assemble the panettone, placing skewers into it to hold it together, then cut it from top to bottom into 4 or 5 slices, like a cake.