Your panettone.Your favourite flavour.
A moment to share.

The tall dome catches your eye first. Cut it open and you find a soft, shreddable crumb. Butter and eggs add richness, while fermentation develops aroma. Raisins and candied citrus peel complete the classic recipe. Panettone is closer to a rich, sweet bread than to a stirred cake.

Panettone has its roots in Milan. Stories still surround its beginnings: one links the name to a kitchen boy called Toni and “Pan de Toni”; another tells of Ughetto’s love for Adalgisa. These are traditional legends, not established historical evidence. A regional festive tradition became an Italian Christmas classic, reinterpreted across the country. Sicilian versions might feature citrus or pistachio, while other makers explore chocolate, creams and distinctive packaging.

Price and a beautiful tin do not tell the whole story. Read the ingredients and compare recipes and fermentation information. Slow maturation and careful handling can shape flavour and texture. Industrial panettone can taste good too, while the word “artisan” alone is no guarantee. Choose according to your expectations for ingredients, crumb and flavour. Packaging matters for a gift; at your own breakfast table, the classic recipe may matter more.

Fruit lovers can start with Tradizionale. For pistachio, check whether the cream is in the dough, a filling or supplied separately. Oro Verde comes with a spread. If you want panettone without candied fruit, Fiasconaro Pandorato is an option; the maker also describes it as having no raisins. “Chocolate” alone does not tell you everything else in the recipe. Always check the product description and the complete declaration if you have allergies.

Keep unopened panettone dry and away from heat and direct sunlight. After opening, close the inner bag carefully. Follow the packaging instructions and date, especially for filled versions. Room temperature usually lets the soft crumb show better than fridge-cold serving. Use a long serrated knife without pressing hard. Pair it with espresso, tea or dessert wine. Leftover unfilled slices can also be lightly toasted or turned into French toast.

For planning, allow around 80–125 g per person as a practical guide rather than a fixed serving rule. A small slice may be enough after dinner; afternoon coffee might call for more. A 750 g panettone gives roughly 7 portions of 100 g, while 1 kg gives about 10. For gifts, count recipients instead. The calculator below helps you plan. Mini tins suit individual gestures, larger sizes suit a shared occasion.