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Panettone: a Guide to Shopping for the Best Christmas Cake

by Web Editor

Although many legends have grown up around the origin of panettone, two are the most famous one.

Italians everywhere eat Panettone while celebrating their Christmas holidays, but the word Panettone comes from the Milanese dialect ‘Pan del ton’, which means ‘luxury bread’. Yes, the Panettone is a local speciality. Why a luxury food? Because this sweet bread is filled with raisins, candied orange and citrus peel. Let’s go back to its origins!

How is panettone made today?

Its tantalizing taste is the result of a combination of prime-quality ingredients, fanatic attention to technique and… lots of patience.
To make the historic dome, it’s necessary to knead the dough, made from flour, natural yeast, eggs, butter and sugar, several times. After completing this stage, the dough is enhanced with the addition of raisins and candied fruit (usually pieces of candied citrus peel). The whole process involves three different stages of leavening, during which time the dough is extremely sensitive to temperature and humidity.

Panettone with raisins and candied fruit
Panettone with raisins and candied fruit

How to recognize the best traditional panettone

With so many options on offer, how do you recognize an authentic panettone? You might not know that panettone is governed by strict regulations. This classic Christmas cake can only be called panettone if it follows certain specifications, including natural fermentation, and the presence of at least 16% butter, 4% egg yolks and 20% raisins and candied fruit. Similar cakes, with different characteristics, are not allowed to be called panettone, so that the makers resort to names like, literally, ‘Christmas Cake’.

Wine to pair the most traditional panettone

How to serve panettone

Which wine pairs best with panettone? Don’t make the mistake of serving it with a dry sparkling wine, because this is one of those rare cases in which opposites don’t attract. In technical terms, it’s known as complimentary pairing: i.e. a sweet, aromatic dessert like panettone should be paired with a wine that is just as sweet and aromatic – a taste that elicits similar sensations on the palate. An excellent choice is either Passito or a Sicilian Malvasia, containing the same hints of raisins, dried fruit and candied citrus found in panettone. Other good matches include a Moscato d’Asti, a sparkling Moscato from the Oltrepò Pavese or a sparkling Recioto della Valpolicella. Alternately, teetotalers can enjoy their slice of panettone with an aromatic tea, also chosen for its complimentary ingredients, including notes of cinnamon, vanilla and orange zest.

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