'Tis the season to savor panettone, a mildly sweet Italian bread.

It is made during a long process that involves curing the dough, which is acidic, similar to sourdough. The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics.

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It usually contains small amounts of fruit; the variety I'm eating this afternoon has cherries and chocolate pieces -- extremely delicious.

Being the irremediable language buff that I am, I could not help but marvel at the construction of the name of this delicious bread:

Wondrous are the ways of linguistic mutation and permutation.