12/22/2021
In Italy, the Pandoro and Panettone are THE Christmas cakes, but Italians have always been divided into two very distinct factions ā those who favour panettone and those who favour pandoro.
Panetonne has a rich and colourful history that dates as far back as the Roman Empire when the ancient Romans used to sweeten a kind of leavened cake with honey. Although there are many variations to this history, all versions point that the birthplace of panettone was indeed Milan.
The name āPanettoneā was officially copyrighted in 2005 and is directly derived from the Italian word āpanettoā (meaning a small loaf cake) and the augmentative Italian suffix āoneā which altered the meaning to ālarge cakeā. The first recorded connection between Panettone and Christmas can be found in the intricate writings of the eighteenth-century illumist Pietro Verri who refers to the delicacy as āPan de Tonā (luxury bread).
Back in 200 AD, Panettone resembled a cured bread loaf made with yeast, honey, pumpkin and dried fruit. By 600 AD it looked more like a focaccia that was made with corn flour and grapes. Fast-forward to 800 AD and the name āpanettoneā refered to cornbread made with eggs, sugar and raisins.
The panettone we know and love today dates to the early twentieth century when Angelo Motta first made it with its tall, fluted form. It is still made with a soft, cured dough which contains flour, egg yolk, sugar, butter, raisins, citrus zest, and candied citrus fruit.
Apart from being able to buy the most delicious panetonne from esteemed establishments such as the Martesana Pastry House and the historic Pasticceria Panzera in Milan, many Italians still choose to bake their own festive treats at home.
Although many passionate bakers follow the tried-and-tested recipes passed down for generations, those who are slightly more adventurous will experiment with variations of the traditional recipe to include scrumptious ingredients such as limoncello and chocolate.
