Panettone: Origins, Preparation and Regional Variants

Italy’s iconic Christmas dessert

Panettone is one of the most beloved Italian holiday desserts, originally from Milan. With its tall dome shape, soft interior and rich aroma, it is traditionally enjoyed at the end of Christmas meals. The classic recipe includes flour, water, egg yolks, butter, candied orange and citron peels, and raisins.

How artisanal panettone is made

True Milanese panettone is prepared using natural sourdough. After a slow and careful leavening process, the dough is shaped into 750–1000 g portions and baked at 190°C for about 50 minutes. Once out of the oven, it is cooled upside down to preserve its fluffy, honeycomb-like texture and enhance its delicate fragrance.

Modern and regional interpretations

Contemporary pastry chefs have reinvented the panettone with creative fillings and toppings. From chocolate and pistachio creams to citrus glazes and almond crusts, the possibilities are endless. In Piedmont, a refined Moscato panettone is produced, while in Veneto, a fruitless version is popular, topped with almond or sugar granules.

A legend with ancient roots

The true origins of panettone are uncertain. A popular legend attributes its creation to the court of Ludovico il Moro in 15th-century Milan, crediting a kitchen assistant named Toni—hence the name “pan de Toni.”

Today, Milanese panettone is not only a staple on Italian holiday tables but also enjoyed in countries like Argentina, Uruguay and Brazil, where Italian traditions continue to thrive.