Do you mean it was shaped in a boule? If so, then yes, Sicilian bread is sometimes shaped in a boule. I guess it wouldn't even be to difficult to shape as a bowl if one so desired. At least I have seen one example:
As far as it resembling Panettone, maybe because it had a yellow crumb? I have seen some Sicilian recipes that use semolina(durum) and that often makes a yellow crumb.
Panettone is a more enriched dough, like brioche and challah, with the yellow crumb resulting from eggs, and/or sometimes butter, etc.
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Do you mean it was shaped in
Do you mean it was shaped in a boule? If so, then yes, Sicilian bread is sometimes shaped in a boule. I guess it wouldn't even be to difficult to shape as a bowl if one so desired. At least I have seen one example:
No knead sicilian, recipe and video:
http://www.breadtopia.com/sicilian-no-knead-bread/
As far as it resembling Panettone, maybe because it had a yellow crumb? I have seen some Sicilian recipes that use semolina(durum) and that often makes a yellow crumb.
Panettone is a more enriched dough, like brioche and challah, with the yellow crumb resulting from eggs, and/or sometimes butter, etc.