Enjoying Christmas in Italy with the in-laws on the Abruzzo coast and just tried something completely new for me: a savoury panettone (as pictured above).
It's super soft, fluffy and buttery, slightly sweet as a bread with cubes of the local spicy salame called ventricina as additions folded in.
Would work well with sun-dried tomatoes and/or olives etc IMO. Maybe also something with truffle.
Wish I was good at enriched doughs to try this out, but it's probably more the domain of the enriched dough specialists here and experimenters like Benny.
Interested to read what people think.