Panettone Italian Christmas Bread

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For the people of Milan, panettone is the essential Christmas dessert. Known for its tall, dome-like shape, this soft and airy "dough cloud," filled with raisins and candied fruit, is adored by everyone.

Expert bakers craft this treat through a careful and extended process using the finest natural ingredients, completely free of additives. Characteristics such as color, aroma, dough texture and consistency, crust appearance, and flavor balance are key elements that set artisan panettone apart from the widely available commercial versions.

Although new culinary innovations constantly emerge, nothing can replicate the aroma of traditional panettone, featuring candied oranges and enriched with the taste of high-quality butter, citrus, and honey.

Although it is recognized all over the world as an Italian dessert, Milanese will always emphasize that it is first and foremost a Milanese dessert because panettone was born in Milan in the 15th century and until the 20th century it was not consumed almost anywhere outside the northern Italian metropolis.

Over the centuries, Panettone became an essential part of Italian celebrations, symbolising joy, warmth, and family gatherings. Today, it remains a staple of Italian Christmas feasts, enjoyed not only in Italy but across the world.

Is panettone a bread or cake?

Panettone is a bread, but the way we eat it is more like a cake. The sourdough base is incredibly rich, made of eggs, sugar, softened butter and dried fruits. It can also be flavoured with chocolate drops, pastry or pistachio cream and topped with chocolate or other glazes.
 

How to eat panettone?

Traditionally, Italians eat a slice of panettone at breakfast. Slice yourself a pillowy piece of panettone and enjoy with a strong espresso first thing, for the true Italian experience.

The simplest and perhaps most traditional way to enjoy panettone is to cut it into wedge-shaped slices and eat it as is, savouring its soft, sweet crumb and the bursts of candied fruit or chocolate chips, depending on the variety. It’s important to smell it before you eat it, to get the full flavour profile.

panettone bread slice

Here are some of other ways to serve panettone:

  • Our favourite is a simple slice on a plate served with a few tablespoons of citrus curd.

  • We also adore spreading pistachio (or other nut) cream over a slice of panettone for a very special treat.

  • Warm your panettone in the oven, then cut into individual portions and serve with a dash of double cream and a dollop of jam for a real winter warmer.

  • Enjoy a slice of panettone alongside a cup of coffee or tea, or a swee wine like Vin Santo. Just tear a piece of panettone and dip it into the drink.

  • Toast the slice of panettone lightly, then spread a bit of butter on top. The heat warms the fruits inside, releasing their aromas, and makes the crust a little crispier. the butter adds an extra layer of richness to the already rich bread.

  • Panettone can be used as a base for desserts. Transform it into luxurious bread and butter puddings or serve the slices with a scoop of gelato.

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How long will panettone keep?

Panettone keeps far longer than other baked goods. Classic panettone can be kept for 4-6 months, while flavoured one lasts for 2-3 months. Just check the best before date on the pack. Place your panettone back in its plastic bag between cutting a portions, to keep it fresh and moist.

Why is panettone expensive?

Panettone is often priced higher than most baked goods, primarily because of the extensive time required to make each one. Crafting a traditional panettone is generally a prolonged process, whereas cheaper, mass-produced versions tend to cut corners in baking, impacting their taste. Family-run bakeries have often honed their panettone recipes over generations.

With its sourdough base, the dough typically needs about three days to rise, and after baking or refrigeration, it is hung upside down to achieve its characteristic dome shape.

Every artisan panettone is hand-wrapped in paper and available in a vast array of flavors, with popular choices this festive season including orange, pistachio, Amarena cherries, and salted caramel. They make wonderful gifts.

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Our favourite panettones:

Tre Marie panettone

We stumbled upon Tre Marie café/store while walking along the Corso Vittorio Emanuele II. Located close to San Babila metro stop, this place offers their own panettone, baked in the centre of Milan. Panettones they bake, are soft and rich and comes in various flavours - classic with candied citruses and soft raisins, with chocolate and pastry cream, with chocolate drops and chocolate glaze, coffee flavoured, lemon and almond paste flavoured... Tre Marie panettones melt in your mouth! They are not expensive at all - prices start from €20. We grabbed few panettones for only €11 for 750g (they were on January sale!).

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