What Exactly Is Panettone?

As the festive season approaches, our cravings shift to sweet delights: cookies, fruitcake, eggnog, holiday pies—and of course, Panettone. Ever heard of it?

Pronounced "pah-net-toh-nee," Panettone is an Italian, yeast-based bread packed with raisins, candied fruits, almonds, and a hint of brandy. Tempted? Let’s dive deeper.

Where Did Panettone Come From?

Often called Christmas cake or sweet bread, Italians insist it’s just bread, period. The first known reference to Panettone appears in a 1839 Italian-Milanese dictionary. According to Smithsonian.com, this iconic treat has been a local Lombard specialty since the 1800s, with its roots traced back to Milan in cookbooks like Giovanni Felice Luraschi's 1853 Nuovo cuoco milanese economico.

Italy produces over 7,100 tons of Panettone annually, with roughly ten percent making its way to international markets, according to Smithsonian.com. This sweet bread is a point of national pride, so much so that it was officially regulated by Italian law in 2005 to protect its authenticity.

According to Italy Magazine, there’s a charming love story behind the iconic bread: The tale centers on Ughetto, a nobleman and falconer, who fell for Adalgisa, the daughter of a struggling baker. Despite his family’s disapproval, Ughetto secretly worked at the bakery. One day, he added butter and sugar to the bread mix, creating a sweeter version that revitalized the bakery’s fortunes. Eventually, Ughetto added candied peel and raisins during the holiday season, and the bread’s success skyrocketed. It became so beloved that his family finally gave their blessing for him to marry Adalgisa. A sweet romance, indeed.

Watch: How Chef John Makes Panettone

What’s Inside a Panettone?

The ingredients for this festive bread include wheat, butter, eggs, sugar, raisins, and various fruits and peels. As revealed by RevealedRome.com, wheat was scarce in the early 1900s and considered a rare treasure, which explains why every Milanese baker made Panettone during Christmas—no wonder wheat was in short supply!

Henk Drakulich, Executive Chef at La Brea Bakery, shares with Dinogo, "Panettone typically has a light, fluffy texture and is sweet enough to be considered a dessert." He adds that La Brea Bakery’s version is made using a sourdough starter. "Our Panettone has a bread-like consistency, naturally fermented for a brioche-like texture. It’s subtly sweet—not overly so—and takes two full days to prepare."

What About Store-Bought Panettone?

According to Italy Magazine, traditional Panettone is a cylindrical loaf with a dome-shaped top. It should be taller than wide, with a light, airy interior beneath a dark, golden crust. Modern variations often swap out the typical dried fruit for chocolate, though the classic version is flavored with citrus fruits.

"Commercial Panettone is baked and packaged months in advance, loaded with preservatives to stay fresh until the holidays," says Drakulich. "Most people know it as 'fruitcake' rather than its proper name." He notes it’s traditionally made with candied fruits and raisins but can also feature Italian-inspired flavors like hazelnut, chocolate, or almond. "Nothing beats homemade bread," he adds.

How to Enjoy Panettone

When it’s time to indulge in a slice of Panettone, Drakulich suggests several options: "Some pair it with mascarpone cream, a rich Italian cheese. Others prefer it with melted chocolate sauce or toasted with Nutella, but the popular choice seems to be crema inglese, a light custard used as a dessert cream or sauce." If your Panettone has gotten a little stale, consider turning it into delicious Panettone French Toast.

Panettone is one of the finest Christmas breads worldwide, and you’re sure to enjoy it however it’s served. As noted by Italy Magazine, some people enjoy it with their morning coffee, while others savor it with a glass of Marsala wine or a sparkling Moscato after dinner.

Italy Magazine also mentions, "The traditional method of serving Panettone is to peel off the paper liner and slice it with a serrated knife, just like a cake, to create triangular wedges."

A little tip: whichever way you choose to serve your Panettone, be careful not to remove the domed top and eat it separately. Italians believe it brings bad luck to do so.

Featured Recipe: Orange and Saffron Panettone

Delicious Panettone Recipes

The Dinogo community highly recommends these homemade recipes. If you're new to baking Panettone, start with a classic like Panettone I. Once you're comfortable, feel free to experiment with these exciting variations:

• Panettone II (suitable for a bread maker only)
• Orange and Saffron Panettone
• Savory Panettone

Where to Purchase Panettone

If you’re short on time or simply don’t feel like making Panettone (which can take up to two days), you can always find premium versions available for purchase online.