No Such Thing As A Fish S1 Ep611: No Such Thing As A Forbidden Panettone
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Nov 27, 2025 
Anne Miller, a QI researcher and author of the upcoming book Monster Diaries, joins the hosts for a delightful discussion. They explore the unique tradition of hanging panettone upside down to prevent dome collapse. The conversation dives into local yeast and master bakers in Sicily, as well as the intriguing connection between panettone and Saint Blaise. Plus, the hosts reveal amusing tips from public naming contests and share stories about the Post Office Tower's fascinating history. Get ready for a mix of food facts and quirky tales!
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Cool Panettone Upside Down Immediately
- Hang freshly baked panettone upside down quickly to stop the dome collapsing as it cools.
- Use this method within minutes (some sources say ~20 seconds) so the loaf keeps its tall shape.
Panettone Is Intensely Rich And Time‑Heavy
- Traditional panettone uses large quantities of butter and eggs so authentic versions are expensive and rich.
- Some bakeries even maintain a 'mother' yeast fed every few hours, making artisanal panettone a labor-intensive product.
A Yeast Fed Since 1922
- Anne describes a bakery using the same local yeast since 1922 that must be fed every four hours.
- That continuous feeding tradition makes some panettone houses effectively living culinary legacies.
