A festive must-have in Italy, panettone is a sweet loaf, somewhere between bread, brioche and cake which is made using an abundance of egg yolks, butter, dried fruit such as sultanas and peel or candied oranges, often from sun-baked regions like Sicily or Calabria, where citrus grows munificently. Like sourdough, panettone is proved for hours - indeed the dough is risen three times - which creates a beautiful light, fluffy finish. If you’re looking for a festive challenge, why not embark on the rewarding baking pilgrimage and make your very own panettone classico.
Once you have your gorgeous loaf, it’s not entirely obvious how to dig in! Traditionally, Italians will eat panettone for breakfast alongside coffee, however there are a multitude of ways it can be served. So, we’ve devised a list of our favourite preparation methods & pairings to elevate your Christmas panettone eating experience to the next level.
Freshly sliced with double cream
This method heroes the panettone in all its glory so, is at its best when the panettone is really fresh. An optional step is to place the whole (unsliced) panettone in the oven at around 100 °C for 5-10 minutes to warm it through.
To divide your panettone, take a large knife and slice small triangle slices as if you were cutting into a cake; from the centre at the top through the loaf to the bottom and then repeat the same motion from the same centre point with your preferred width. Remember it’s pretty tall so a narrow slice will still yield a decent portion.
Transfer onto a plate, pour a good amount of double cream on top and serve alongside a glass of marsala wine for the perfect post-dinner dessert combo.
Tear, share & dip
A little messier and a definite favourite for i bambini (children) is to tear long strips of panettone directly from the main body of the loaf and to dip into a glass of milk or a cup of rich and creamy cioccolata calda or Italian hot chocolate. Serve this combo as a special pre-bedtime Christmas eve treat and start a new Italian festive tradition with your family!
For those that don’t know, Italian hot chocolate is not your average cup of cocoa… Made with double cream, melted chocolate, sugar and milk it is the definition of ‘indulgence’ and the ultimate winter warmer. Top with whipped cream or panna to complete this chocolate reverie alongside your panettone.
Toasted with savoury topping
Where most combinations with panettone are sweet, it does also pair beautifully with some savoury flavours, particularly at the end of a meal.
Toasted and topped with cheese, chutney or ham (or all three!) is a delicious alternative to a traditional dessert as the sweet fruit from the panettone and chutney cuts through the rich and tangy cheese, for example:
- Taleggio from Lombardy with spiced apple chutney.
- Gorgonzola with figs and a drizzle of acacia raw honey from the central Italian region, Lazio.
- Calabrian scamorza with prosciutto di Parma.
Toasted with sweet topping
Perhaps our favourite combination must be freshly toasted panettone topped with a decadent, sweet topping. For example, thickly spread with rich Piemontese chocolate & hazelnut spread or simply buttered and sprinkled with cinnamon sugar for a festive twist.
Other Italian speciality spreads such as crema al caffé (coffee cream) and crema di pistachio (pistachio cream) are also luxurious toppings ideal for toasted panettone.
Warmed & served with stewed fruit.
A great option for an Italian-inspired dinner party is to serve your warm panettone with stewed fruit such as poached pears in saffron or red wine. Alternatively, spiced stewed apples with cloves and cinnamon certainly ticks all the festive boxes. Don’t forget to top it off with a generous dollop of vanilla mascarpone or whipped cream! Buon Natale!
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FAQs
Traditionally, panettone is served after the enormous Christmas day feast, however, very few have any room left for dessert, so we also eat our panettone in the mornings with a milky, frothy cappuccino. We also love it as our “Merenda” , a sweet snack in the afternoon with an espresso.
Is panettone a bread or cake? ›
Instantly recognisable for its tall, domed shape, panettone is more a bread than a cake, its sweet dough studded with candied fruits and raisins. Popular worldwide, it's usually pinpointed for its two main associations: with Christmas and with Italy.
What is a panettone and when do families eat this? ›
Panettone is a typical dessert of the Christmas tradition. It prepared with raisins, candied fruit, orange peel and cedar. Since 2005, a specification protects the traditional recipe of panettone and its ingredients. There are many traditions that tell of the birth of panettone, some more credible than others.
Should panettone be refrigerated? ›
Storing: Keep your panettone in a dry and cool place (54-65°F), away from direct sunlight.
Why do you store panettone upside down? ›
Due to the delicate structure of the dough, which consists mainly of eggs, butter, and sugar, we hang them upside down immediately after baking so the starches can set as they cool. This prevents them from collapsing, which is also why the are so soft and fluffy!
What is the secret of panettone? ›
- protein rich flour, that is to say bread flour not cake flour.
- plenty of egg yolk, like 12–18 yolks per 1 Kg of flour.
- ideally caramelise the orange peels yourself.
- soak the raisins for at least a day in raisin juice or brandy.
- use only lievito (Italian mild sourdough), not commercial yeast.
Tall, golden, enriched brioche-like bread that can be plain or with dried fruits and candied citrus peel, panettone has become a Christmas staple throughout much of the world. Panettone and variations are also traditionally enjoyed at New Year and on Twelfth Night.
What pairs with panettone? ›
It's common to serve it with a sweet wine and an accompaniment of something rich and creamy, perhaps based on mascarpone (with egg yolks, as used in tiramisu), plus dried or candied fruits. Ice cream, jelly, custard, hot or cold sauces and some fruits make panettone a delicious pudding.
Why is panettone so expensive? ›
Many high-quality panettone varieties are produced by artisanal bakeries using traditional techniques. Artisanal production often results in smaller batches and more hands-on attention to detail, which can increase the overall cost of production.
What is a panettone without fruit called? ›
Actually, panettone has a very important rival, which is pandoro. Pandoro comes from Verona and is a sweet yeast bread without candied fruits and raisins. It is taller than panettone and has a 8-pointed star section.
You SHOULD NOT serve Panettone hot, just slightly warm it up to activate its orangy flavor. The right temperature to serve it is about 25°C-77°F. Slice Panettone using a serrated knife for bread. Serve it with my Panettone Frosting and Italian Prosecco wine in a flute glass!
How do you tell a good panettone? ›
Aroma: The smell from your panettone should hit you as soon as you cut into it. This will be down to using good quality ingredients like Madagascan vanilla and local citrus fruit. Taste: Good panettone will be rich and buttery, with a great golden colour to match.
Why is panettone only sold at Christmas? ›
It started off as a "luxury cake" that was only eaten for religious celebrations. Mass production in the early 1900s gave the bread its domed shape and made it more available, and Italians who migrated to the US brought the Christmas tradition with them.
Should panettone be served warm? ›
You SHOULD NOT serve Panettone hot, just slightly warm it up to activate its orangy flavor. The right temperature to serve it is about 25°C-77°F. Slice Panettone using a serrated knife for bread. Serve it with my Panettone Frosting and Italian Prosecco wine in a flute glass!
What do you put on top of panettone? ›
For example, thickly spread with rich Piemontese chocolate & hazelnut spread or simply buttered and sprinkled with cinnamon sugar for a festive twist. Other Italian speciality spreads such as crema al caffé (coffee cream) and crema di pistachio (pistachio cream) are also luxurious toppings ideal for toasted panettone.
How do you keep panettone moist? ›
Stored in a plastic bag, panettone will stay moist and fresh for at least 4 days.
Why is panettone eaten at Christmas? ›
It is said that a baker in Milan wanted to make something special while making his traditional break but given the vast poverty at the time had only a few simple ingredients and to his traditional recipe added some candied fruit and raisins and panettone was born.
