A panettone on the shelf brings Christmas!

Already from the beginning of November, we start to notice it timidly appearing on supermarket shelves—and that’s when we realize we’re counting down the days to Christmas. We are, of course, talking about panettone, the Italian holiday sweet that, alongside melomakarona and kourabiedes, spreads both joy and calories.

With its impressive packaging, whether round or trapezoidal, and its striking appearance both inside and out—as evidenced in the handwritten records of one of Milan’s wealthiest families—panettone dates back as far as 1470 in Lombardy.

Etymologically, its name is believed to derive from pan de ton, meaning luxury bread, though several interpretations exist. The medieval version was clearly different from what we know today, as ingredients like yeast, butter, and eggs—those that make panettone fluffy—were considered luxurious and rare, and were only added around 1830.

By the late 19th century, the massive Italian migration to South America brought Italian culture across the hemisphere, and panettone became increasingly popular.

Its preparation included a natural starter dough, which helped preserve its taste and texture, making it ideal for long journeys. Today, among Italian bakers, there are “rules” to ensure an authentic panettone: 16% butter, 20% candied fruits, and 4% egg yolk. Italian legislation safeguards these proportions, maintaining the integrity of genuine Italian production in comparison to the global market.

In simpler terms, panettone can be described as a cross between a cake and a sweet bread, with aromatic flavor, fluffy texture, and a more time-consuming production process. According to data from Italy in 2016, 75 million panettoni were consumed.

Whether paired with tea or coffee, warm red wine, prosecco, or enjoyed on its own, each bite reveals the dried fruits and raisins that perfectly balance the flavors on our palate. A festive treat with a devoted following, panettone rarely stays in the house for long. Enjoy responsibly!

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