The history of Christmas Panettone and the differences compared to Pandoro
There is no Christmas in which Italian families don’t witness the usual scene: an eternal diatribe between those who prefer Panettone and those who prefer Pandoro. These two desserts have a very similar base, but also have some important differences.
Both were born in northern Italy, the Panettone in Milan and the Pandoro in Verona, probably between 1300 and 1400. Panettone was born almost by chance in the kitchens of the Milanese nobility and almost immediately became widespread in Lombardy, and then underwent many changes to the recipe over the centuries. The modern Pandoro, although deriving from ancient popular recipes, was re-invented and patented with the current recipe and shape by Domenico Melegatti in 1894.
Both current recipes are based on a dough made up of mother yeast, wheat flour, butter, sugar and eggs. For the Pandoro, no other ingredients are added, except the icing sugar on the outside. Panettone, on the other hand, is richer, more fragrant and tastier, because it contains the classic filling made up of raisins and candied fruits, usually candied orange and cedar.
Experience the holiday spirit with Christmas Panettone, a beloved Italian treat that fills the air with warmth during Christmas. Learn about the history and traditions associated with this sweet bread, adorned with candied fruits and nuts, making it a festive favorite for families across Italy.
The various types of traditional Panettone recipe
Demystify the art of Panettone baking by exploring the simple yet essential ingredients that give it a unique taste and texture. Dive into the traditional elements of flour, butter, eggs, and citrus zest, and understand the straightforward steps involved in crafting a light and fluffy Panettone that captures the heart of Italian tradition.
The classic Panettone with raisins and candied fruit is certainly the most widespread and best-selling in Italy. Millions of pieces are produced between October and December both in industrial plants and in artisan pastry shops. An artisanal Panettone is in fact considered a food excellence and welcome gift for guests at Christmas eve or Christmas day. Since high quality Panettone is only sold during the Christmas period, it is easy to see the queues of people at the entrance of the artisan pasticcerie (pastry shops) in Milan. Thousands of people are there to buy the most renowned in the city. Nevertheless, in recent decades, this tradition has now spread to other parts of Italy and exceptional Panettone can also be found in other parts of Italy, like Turin, Venice, Rome, Naples, Sicily and Puglia.
Did you know that there are other types of panettone besides the traditional one with raisins and candied fruit? They have the same base dough but plenty of different filling. You can find delicious Panettone without candied fruit, the one without raisins, the one stuffed with chocolate, the one with different kinds of cream, with pistachio, etc. In short, there is something for all tastes.
One last curiosity: do you know that there are low Panettone and high Panettone? Usually, the low Panettone is considered more traditional and artisanal, while most of the industrial ones are high. Which one do you think you will try? Have we intrigued you? We recommend starting with the classic one, then you can have fun trying all kinds of them!
It comes as no surprise that the fame of Panettone has long since crossed the Italian borders, to spread throughout Europe, the USA and Asia. There will always be a good slice of Panettone for those who want to enjoy it at Christmas in New York, Sydney, Berlin or Paris.
Easy Baking Guide: Crafting Your Own Panettone
Follow Insideat’s simplified baking guide as we walk you through the easy steps of making your Christmas Panettone masterpiece. From selecting quality ingredients to mastering the dough’s rising process, Insideat recipe ensures a stress-free and delicious baking experience, whether you choose the traditional or Christmas-inspired version.
Explore a delicious adventure with Insideat!
