There is no more Italian way to wishing Happy Christmas
Beautifully packaged, the original “luxury cake” prepared only for religious celebrations is eagerly awaited by all. Giving away this delicacy is not just a gesture of kindness, but a traditional ritual across the country.
During the “season”, from the end of September into December, thousands of Panettones of various varieties emerge from home ovens and bakeries. A traditional Panettone is a time-consuming process, which is why it’s rightfully more expensive than most other baked goods.
Instantly recognizable by its tall, domed shape, Panettone is actually more of a flavored bread than a cake. Its sweet, fluffy dough is peppered with candied fruit and raisins, and if you think it’s just a wrapped cake, you’ve never tasted a quality Panettone.
All over Italy, bakers spend years perfecting their recipe, while the rules of preparation remain strict. To be labeled as such, a Panettone must consist of at least 20 percent candied fruit, 16 percent butter, and at least four percent eggs. Raisins are added for good wishes as they are known to bring luck and fortune.
In addition, its history is also a mixture of legend and fact. How and when it originated is still a matter of debate as the ancient Romans enjoyed a bread sweetened with egg and raisins called panem triticum.
One of the traditions goes back to a young man named Ulivo degli Atellani who tried to win the heart of his beloved Adalgisa. Since it was a baker’s daughter, he decided to work for the baker and created a yeast dough from flour, eggs, honey, sugar, butter, candied fruit and sultanas to prove his great love for her. The venture was successful and she not only fell in love with Panettone, but also with him.
Another story says that its origin dates back to 1495. During the luxurious Christmas banquet of Ludovico Sforza, the Duke of Milan, dessert burned in the kitchen and the court chef had nothing to serve. A young assistant cook named Toni then stepped in. He mixed any leftovers with sugar, egg, candied fruit and raisins and conjured up a rich brioche bread. The Duke loved it so much that the tradition “il pan de Toni” (Toni’s bread) was born and henceforth declared the official Christmas dessert called Panettone.
The double rise of natural yeasts guarantees long shelf life and is the reason why you can still enjoy a “fresh” cake even if it was made months ago. It all starts with the lievito madre (sourdough), where flour and water, sugar, butter and egg yolk are mixed into a dough. This natural and living base is constantly monitored and cared for as it is the soul of Panettone and its success depends on it. For the first rising, the dough is left in a warm place for at least 12 hours until it triples in size. Then add the remaining flour, water, egg yolk, sugar and butter. When everything is mixed, honey, raisins, the candied orange, lemon peel, orange peel and a pinch of salt are also added. A loaf of bread is formed and placed in a special mold. The dough then rises a second time for about 7 hours before being cut crosswise on top and baked.
Once the Panettone is baked, it needs to be quickly turned upside down and chilled for 12 hours to preserve its significant dome and develop the unique flavor.
In southern Italy it is often sprinkled with sugar or glazed with something sweet. New delicious creations with chocolate, gianduja, amaretto, chocolate, coffee and rum are constantly being added.
Probably the most elegant way is to enjoy a piece of Panettone with a flute of champagne, Asti or Moscato. But it is also served with gelato, mascarpone or coffee.
The popular Christmas dessert is also a much-loved breakfast treat. Panettone slices are heated on the griddle and then drizzled with a little Grand Marnier, or spread with mascarpone, Nutella or jam.
It is still customary in Italy to eat a slice of Panettone on February 3rd. According to the Catholic calendar, this is the day of Saint Blaise, which is said to protect against throat diseases in winter.
