MARTINO SCARPA - Fried cheese sandwich featuring Loison Fig Panettone

Here’s a well-thought-out recipe by Chef Martino Scarpa at restaurant “Ai Do Campanili” in Cavallino Treporti, Venice. With this easy, yet smart, way to use Panettone, you’ll be tapping into a traditional dish and give it a new and creative interpretation.


You may serve this fried sandwich as the main dish or cut into cubes, as finger food for an aperitif.


To learn how to make this recipe, you can either read the instructions below or you can watch the video in which Chef Scarpa explains how to recreate it.


To learn more about Martino Scarpa, click here. Remember to subscribe to our YouTube Channel for the latest video recipes from our Chef Friends!

☞ THE VIDEO (Italian)






Serves 4


2 slices Loison Panettone with Figs from Calabria

30 ml milk

80 g smoked burrata cheese

8 anchovies in oil

Peanut oil for frying


For the batter:

2 eggs

120 g “00” flour

80 g rice flour

120 ml cold sparkling water



To make the batter, mix the egg yolks with the “00” flour, the rice flour and the cold sparkling water. In a separate bowl, whip the egg whites until stiff, then gently fold into the previous mixture.

For each serving, cut the Panettone into two 1-cm-thick slices, each measuring 10cm x 6cm. With the help of a brush, lightly moisten the Panettone slices with the milk. Place a 20-gram slice of smoked burrata and a couple of anchovies on one of the slices. Top with the other Panettone slice to form a sandwich.

Dip into the egg batter and fry in peanut oil at 175-180° C until golden and crispy.




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