A few weeks before Christmas, the pasticceri italiani bakeries are busy. The Pastry Chefs dedicate themselves to preparing one of Italy's delicious Christmas treats that every Italian family should have at Christmas — Pantettone, from Northern to Southern Italy. Beautifully packaged in wrapping paper and a red ribbon, it is an eye-catcher on every Italian family Christmas table.
Panettone rounds off the Christmas menu as a dessert or is also eaten for breakfast on cold winter days.
Panettone has a fascinating history that dates back to ancient Rome. It is originally from Milan and is traditionally served at Christmas. Legend has it that Panettone was created in the 15th century when a young baker named Toni worked in the bakery of the Duke of Milan. To Enrich the Feast, he created a special cake made from yeast dough, which was flavored with dried fruit and candied citrus fruits.
The name “panettone” is derived from the Italian word “panetto,” which means something like “small bread.” Over the centuries, the recipe evolved and panettone became a symbol of Italian baking. Today, it is very popular not only in Italy but also internationally and is offered in various variations. In Italy, it is traditionally eaten at Christmas time and given away to friends and families at invitations.
Since panettone has now become extremely popular all over the world, it is offered fresh all year round. In addition to Italy, one of the biggest buyers of this sweet treat is Peru and Brazil.
Preparing the panettone requires a lot of time and patience, as the dough has to rise several times to achieve the characteristic airy texture. It is a truly festive pastry that delights the hearts of many people!
Did you know that it takes 60 hours of work and 36 hours of fermentation time to produce an artisanal panettone of the highest quality, with a soft heart and an exhilarating scent that culminates in an explosion of aromas.
It weighs an average of 1 kg and only fresh and simple ingredients are used for production: eggs, flour, yeast, butter, sugar. A good and handcrafted panettone costs at least €35 per kg.
The Panettone and its Siblings: So Many Variants
While we all associate this product with the classic mushroom-shaped cake, there are actually a lot of variations of it. Let's discover some of them.
The classic panettone from Milan is made with candied fruit and raisins.
Perhaps not everyone knows that Genoa also has its own special panettone, but this is called “Pandolce” and is prepared in two variations, a highly leavened version and a very low version. Compared to the traditional recipe with raisins and candied fruit, Genoese panettone is also enriched with delicious pine nuts.
In Sicily, panettone is filled with citrus fruits, Sicilian pistachios, Sicilian chocolate and saffron.
The best addresses for a genuine Italian panettone
The selection of this sweet masterpiece is wide; whether industrially or artisanally produced. Here I would like to present a selection of “must have” panettones that can be ordered online from the respective master pastry chefs.
Infermentum (Veneto)
Among the large selection of festive products, Infermentum is offering a limited edition for Christmas 2024: the panettone with wild berries and white chocolate with whole grain flour. The Liveliness of the Berries harmonizes perfectly with the sweetness of white chocolate and, together with the sourdough and 40% whole wheat flour, creates a magic that surprises the palate. A rustic and authentic atmosphere that combines tradition and innovation to celebrate the essence of nature in the best possible way.
1 kg for 38€, www.infermentum.it/
Fiasconaro and Dolce & Gabbana (Sicily)
A family pastry shop from Northern Sicily that was founded in 1953 and now has an excellent reputation internationally. Only ingredients from the region and a feast for the senses; whether a panettone with manna (manna is a cream made from the beef of ash trees), or white chocolate glaze and pistachio cream.
This year, the historic Fiasconaro pastry shop is offering its mandarin panettone with candied mandarin fruit and mandarin paste in a square collector's box for the Dolce & Gabbana collection.
www.fiasconaro.com
Iginio Massari (Lombardy)
He is “the” Italian pastry chef! From Maestro Massari's Laboratory, I recommend the panettone with Mara des Bois strawberries, single-origin chocolate and strawberry glaze. Mara des Bois is a fine type of strawberry from France, whose aroma and sweet taste is reminiscent of wild strawberries.
The soft, innovative dough of this special panettone is the result of a 65-hour process that distinguishes the products of master pastry chef Iginio Massari. A delicious strawberry glaze rounds off the rich aromatic bouquet of this exceptional edition, in perfect harmony between tradition and innovation. This special edition of Panettone is offered in an exclusive collector's hat box and is limited to just a few pieces.
1.5 kg, 120€, www.iginiomassari.it
