Panettone

What is Panettone?

Panettone is a sweet, leavened bread with a tall, domed shape and a soft, airy crumb. It is studded with raisins and pieces of candied orange and citron, and sometimes other dried fruits or chocolate. The bread is golden-brown on the outside, with a light, fluffy interior. Its taste is rich and buttery, with sweet notes from the fruit and a hint of citrus. Panettone is usually sliced into wedges and can be served plain or with sweet creams.

Where does Panettone come from?

Most accounts trace panettone’s roots to Milan, Italy, with the name coming from the Milanese dialect. Stories about its invention often involve a baker named Tony or a Milanese noble, but the earliest certain record is from 1599, when it was made for college students at Christmas. The bread became associated with Christmas in the 18th century. Its first printed recipe appeared in 1853. In the 20th century, Milanese bakers began producing it on a large scale, giving it its signature tall shape and light texture.

How is Panettone made?

The dough for panettone is made from hard wheat flour, eggs, butter, sugar, and yeast, then mixed with raisins and candied citrus peel. It is kneaded and left to rise several times, sometimes over days, to develop its airy texture. The dough is shaped into tall, cylindrical molds and baked. After baking, the bread is often cooled upside down to keep its structure. Some versions use wild yeast for flavor and shelf life, and variations may include chocolate or other fruits.

How and when is Panettone eaten?

Panettone is most often eaten during Christmas and New Year, but is also enjoyed at breakfast, afternoon tea, or dinner. It is typically sliced into wedges and served with sweet hot drinks or dessert wines like Asti or Vin Santo. In some Italian regions, it is paired with a mascarpone cream. Panettone comes in sizes from small individual cakes to large loaves for sharing. In Italy and South America, it is a festive centerpiece, but is also eaten year-round.

Kinds of Panettone

While the classic panettone includes raisins and candied citrus, some versions add almonds, chocolate, or other dried fruits. In Campania, a limoncello-flavored panettone is popular. Outside Italy, it is known as panetón in Peru and pan dulce in Argentina, where it is a Christmas staple. Some bakeries use wild yeast for a more complex flavor. Industrially produced panettone is widely available, but artisan versions are prized for their quality.

What Panettone means

Panettone is a symbol of Christmas and New Year celebrations in Italy and among Italian communities worldwide. It is also eaten at weddings and festive gatherings. In Peru and Argentina, it has become a holiday tradition due to Italian immigration. Efforts have been made to protect its name and origin. The bread is so popular in Peru that consumption there now exceeds that in Italy. In Milan, it is considered a dessert, not a bakery bread.

When Panettone is on the table

Questions people ask about Panettone

Good reading and sources

• Encyclopaedia BritannicaArticle

• Panettone on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data