Dating back to a Milanese baker from the early 1800’s, Panettone is found on every Italian Christmas table. It has become very popular in other parts of Europe and South America and is spreading throughout North America as well. Popular brands are Maina, Tre Marie, Motta, Alemagna, Bauli and there are many more.
The best place to get a Christmas Panettone is fresh from your local pastry shop. Order in advance, as the yeasting process takes up to two to three days.
Most panettone are 1 kilo, but sizes also range from snack sized mini-panettone to extra-large 3 kilo panettone. Panettone is tall, looks like a chef’s cap, and is made of fluffy sourdough cake with dried candied fruit, nuts and raisins. It’s usually served with a sweet mascarpone cream topping. Newer versions of panettone have been introduced into the market with chocolate chips or cream fillings.
After the panettone is baked, it is hung upside down so the dome shaped top doesn’t fall in, keeping it soft and fluffy. Just like Champagne can’t be called Champagne if it doesn’t come from France, you can only call a Panettone a Panettone if natural yeast is used.
The name Panettone comes from “panetto” used to describe a small loaf cake. The suffix “-one” changes it to “large cake”.
An extra large 3 kilo Panettone / Abernethy
Best Panettone bakeries in Italy
Peck
Via Spadari, 9 – Milan
Pavè Milano
Via Felice Casati 27 -Milan
Vergani Milan
Corso di Porta Romana, 51 – Milan
La Cannoleria Siciliana
Piazza Re di Roma 10 – Rome
La Cannoleria Siciliana
Corso Trieste 100 -Rome
Il Vecchio Forno di Firenze
Via Guelfa, 32/34r – Florence
Pasticceria Bellucci
Via Vittorio Emanuele II, 67 – Florence
Make it
If you have a few days and want to try to bake a panettone yourself, read the instructions and recipe here from Browneyedbaker.com
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Celia Abernethy lives in both Milan and Lake Como in Italy. She shares her discoveries from her travels and experiences in Italy and beyond on MilanoStyle.com and LakeComoStyle.com, giving readers an insider’s view of what to do, where to go, and how to do it in style. Celia contributes to several lifestyle and travel publications.
After the panettone is baked, it is hung upside down so the dome shaped top doesn’t fall in, keeping it soft and fluffy. Just like Champagne can’t be called Champagne if it doesn’t come from France, you can only call a Panettone a Panettone if natural yeast is used.
The name Panettone comes from “panetto” used to describe a small loaf cake. The suffix “-one” changes it to “large cake”.
After the panettone is baked, it is hung upside down so the dome shaped top doesn’t fall in, keeping it soft and fluffy. Just like Champagne can’t be called Champagne if it doesn’t come from France, you can only call a Panettone a Panettone if natural yeast is used.
The name Panettone comes from “panetto” used to describe a small loaf cake. The suffix “-one” changes it to “large cake”.
