{"id":12545,"date":"2025-10-17T20:27:27","date_gmt":"2025-10-17T18:27:27","guid":{"rendered":"https:\/\/italien.news\/?p=12545"},"modified":"2026-11-07T10:30:07","modified_gmt":"2026-11-07T09:30:07","slug":"panettone","status":"publish","type":"post","link":"https:\/\/italien.news\/en\/kulinarik\/rezepte\/panettone\/","title":{"rendered":"Panettone: History, Recipe, and the Best Places to Find Milan's Christmas Cake"},"content":{"rendered":"<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_89 ez-toc-wrap-center counter-hierarchy ez-toc-counter ez-toc-white ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title ez-toc-toggle\" style=\"cursor:pointer\">Table of contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewbox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewbox=\"0 0 24 24\" version=\"1.2\" baseprofile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 eztoc-toggle-hide-by-default' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/italien.news\/en\/kulinarik\/rezepte\/panettone\/#Woher_kommt_der_Panettone_und_was_ist_dran_an_der_Legende_von_Toni\" >Where does panettone come from, and is there any truth to the legend of Toni?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/italien.news\/en\/kulinarik\/rezepte\/panettone\/#Was_darf_sich_in_Italien_Panettone_nennen\" >What can be called \"panettone\" in Italy?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/italien.news\/en\/kulinarik\/rezepte\/panettone\/#Wie_backst_du_Panettone_zu_Hause\" >How do you bake panettone at home?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/italien.news\/en\/kulinarik\/rezepte\/panettone\/#Welche_Panettone-Sorten_gibt_es\" >What kinds of panettone are there?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/italien.news\/en\/kulinarik\/rezepte\/panettone\/#Wo_bekommst_du_den_besten_Panettone_in_Norditalien\" >Where can you find the best panettone in northern Italy?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/italien.news\/en\/kulinarik\/rezepte\/panettone\/#Panettone_oder_Pandoro_Was_ist_der_Unterschied\" >Panettone or Pandoro: What's the Difference?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/italien.news\/en\/kulinarik\/rezepte\/panettone\/#Den_Panettone_nie_kalt_servieren\" >Never serve panettone cold<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/italien.news\/en\/kulinarik\/rezepte\/panettone\/#Unser_Fazit_zum_Panettone\" >Our Take on Panettone<\/a><\/li><\/ul><\/nav><\/div>\n<div class=\"wpb-content-wrapper\" id=\"wpb-content-root\"><div class=\"row vc_row wpb_row vc_row-fluid\"><div class=\"jeg-vc-wrapper\"><div class=\"wpb_column jeg_column vc_column_container vc_col-sm-12\"><div class=\"jeg_wrapper wpb_wrapper\">\n\t<div class=\"wpb_text_column wpb_content_element\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<p>Milan \u2013 The <strong>Panettone<\/strong> is Italy\u2019s Christmas cake: a tall, dome-shaped yeast cake from Milan, made with butter, egg yolks, raisins, and candied orange and citron peel, which appears on nearly every Italian table between December 8 and January 6. A ministerial decree enacted in 2005 specifies the criteria for what can be called a Panettone. A legend from the Sforza court in Milan tells the story of its origins, and you\u2019ll find step-by-step instructions on how to bake it at home below.<\/p>\n<p>This article explains the history of panettone, the minimum legal requirements, the classic three-stage dough recipe, the main varieties, the best bakeries in northern Italy, and how it differs from the Veronese version. <a href=\"https:\/\/italien.news\/en\/culinary\/recipes\/pandoro-verona\/\">Pandoro<\/a>. To find out how the cake fits into an Italian family\u2019s holiday celebrations, read our article on <a href=\"https:\/\/italien.news\/en\/travel\/christmas\/christmas-celebrations-with-the-family\/\">Christmas in Italy<\/a>.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div><div class=\"row vc_row wpb_row vc_row-fluid\"><div class=\"jeg-vc-wrapper\"><div class=\"wpb_column jeg_column vc_column_container vc_col-sm-12\"><div class=\"jeg_wrapper wpb_wrapper\">\n\t<div  class=\"wpb_single_image wpb_content_element vc_align_right wpb_content_element\">\n\t\t\n\t\t<figure class=\"wpb_wrapper vc_figure\">\n\t\t\t<div class=\"vc_single_image-wrapper\"><img decoding=\"async\" width=\"1920\" height=\"1080\" src=\"https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-Weihnachten-Italien-2.jpg\" class=\"vc_single_image-img attachment-full\" alt=\"Hands are holding a slice of panettone with a yellow, light crumb\" title=\"Panettone (credits canvapro)\" srcset=\"https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-Weihnachten-Italien-2.jpg 1920w, https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-Weihnachten-Italien-2-300x169.jpg 300w, https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-Weihnachten-Italien-2-1024x576.jpg 1024w, https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-Weihnachten-Italien-2-768x432.jpg 768w, https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-Weihnachten-Italien-2-18x10.jpg 18w, https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-Weihnachten-Italien-2-750x422.jpg 750w, https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-Weihnachten-Italien-2-1140x641.jpg 1140w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><\/div><figcaption class=\"vc_figure-caption\">Freshly sliced panettone with a light, airy crumb \u00b7 \u00a9 canva.com<\/figcaption>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div><\/div><div class=\"row vc_row wpb_row vc_row-fluid\"><div class=\"jeg-vc-wrapper\"><div class=\"wpb_column jeg_column vc_column_container vc_col-sm-12\"><div class=\"jeg_wrapper wpb_wrapper\">\n\t<div class=\"wpb_text_column wpb_content_element\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<h2 class=\"inw-h\"><span class=\"ez-toc-section\" id=\"Woher_kommt_der_Panettone_und_was_ist_dran_an_der_Legende_von_Toni\"><\/span>Where does panettone come from, and is there any truth to the legend of Toni?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Panettone comes from <strong>Milan<\/strong>, and its best-known origin story takes place at the court of Ludovico Sforza, known as <em>il Moro<\/em>, Duke of Milan in the late 15th century. During the Christmas banquet, the court chef burned the dessert. A kitchen boy named Toni had made his own dough from leftovers in the pantry\u2014using flour, butter, eggs, raisins, and candied fruit\u2014and offered it as a substitute. The duke was delighted and asked for the name; the cook replied in the Milanese dialect: <em>This is Toni's bread<\/em>, that's Toni's bread. It's supposed to be <em>panettone<\/em> have become.<\/p>\n<p>There is no historical evidence of this. What is certain is that as early as the Middle Ages, a wheat bread enriched with fruit\u2014flat and dense\u2014was baked in Milan for Christmas, and that the word <em>panettone<\/em> simply means \u201elarge bread.\u201c The tall, dome-shaped form we know today is a relatively recent development: <strong>Angelo Motta<\/strong> In 1919, he opened his first bakery on Via Chiusa in Milan, where he experimented with sourdough to create a lighter dough and let it rise in a paper sleeve. His bakery grew into an industrial enterprise; today, the Motta and Alemagna brands are part of the Verona-based Bauli Group.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div><div class=\"row vc_row wpb_row vc_row-fluid\"><div class=\"jeg-vc-wrapper\"><div class=\"wpb_column jeg_column vc_column_container vc_col-sm-12\"><div class=\"jeg_wrapper wpb_wrapper\">\n\t<div  class=\"wpb_single_image wpb_content_element vc_align_right wpb_content_element\">\n\t\t\n\t\t<figure class=\"wpb_wrapper vc_figure\">\n\t\t\t<div class=\"vc_single_image-wrapper\"><img decoding=\"async\" width=\"960\" height=\"540\" src=\"https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-7.avif\" class=\"vc_single_image-img attachment-full\" alt=\"Bakers arrange panettone in paper liners on a baking sheet\" title=\"Panettone (credits shutterstock.com)\" srcset=\"https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-7.avif 960w, https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-7-300x169.avif 300w, https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-7-768x432.avif 768w, https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-7-18x10.avif 18w, https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-7-750x422.avif 750w\" sizes=\"(max-width: 960px) 100vw, 960px\" \/><\/div><figcaption class=\"vc_figure-caption\">A baker places panettone in paper liners on a baking sheet \u00b7 \u00a9 shutterstock.com<\/figcaption>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div><\/div><div class=\"row vc_row wpb_row vc_row-fluid\"><div class=\"jeg-vc-wrapper\"><div class=\"wpb_column jeg_column vc_column_container vc_col-sm-12\"><div class=\"jeg_wrapper wpb_wrapper\">\n\t<div class=\"wpb_text_column wpb_content_element\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<h2 class=\"inw-h\"><span class=\"ez-toc-section\" id=\"Was_darf_sich_in_Italien_Panettone_nennen\"><\/span>What can be called \"panettone\" in Italy?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Just a cake that meets the requirements of the <strong>Ministerial Decree of July 22, 2005<\/strong> met. The decree \u201eDisciplina della produzione e della vendita di taluni prodotti dolciari da forno\u201c stipulates that panettone must contain wheat flour, sugar, fresh Class A eggs, butter, raisins, candied citrus peel, salt, and natural sourdough. Three minimum percentages are crucial: at least 16 percent butterfat, at least 20 percent raisins and candied peel combined, and at least 4 percent egg yolk. Fats other than butter are prohibited. Anyone who omits raisins or candied peel must indicate this in the name, for example <em>senza canditi<\/em>. Pandoro and Colomba are covered by the same decree, which requires pandoro to contain at least 20 percent butter.<\/p>\n<div class=\"inw-card\" style=\"border: 1px solid #EBDFE3; border-radius: 2px; padding: 30px 32px; background: linear-gradient(150deg, #FAF4F6 0%, #FEFCFD 55%, #FFFFFF 100%); color: #2B3138; line-height: 1.7;\">\n<div class=\"inw-kicker\" style=\"display: block; font-size: 11px; font-weight: 600; letter-spacing: 0.2em; text-transform: uppercase; color: #7A3B50; margin: 0 0 12px;\">AT A GLANCE<\/div>\n<h3 class=\"inw-h\">Panettone by the Numbers<\/h3>\n<hr class=\"inw-hr\" style=\"width: 34px; height: 2px; border: 0; background: #7A3B50; margin: 0 0 20px;\">\n<p style=\"margin: 0 0 14px;\">The Italian decree specifies minimum percentages, not a recipe: Good pastry chefs use significantly more butter and egg yolks than that.<\/p>\n<div class=\"inw-tiles\" style=\"display: grid; grid-template-columns: repeat(auto-fit, minmax(140px, 1fr)); gap: 1px; background: #E3E7EC; border: 1px solid #E3E7EC; border-radius: 2px; overflow: hidden; margin: 22px 0 0;\">\n<div class=\"inw-tile\" style=\"display: flex; flex-direction: column; align-items: center; gap: 4px; background: #FFFFFF; padding: 20px 16px 18px; text-align: center;\"><span class=\"inw-tile-label\" style=\"font-size: 10.5px; font-weight: 600; letter-spacing: 0.16em; text-transform: uppercase; color: #6B747E;\">BUTTER<\/span> <span class=\"inw-tile-value\" style=\"font-family: Georgia, 'Times New Roman', Times, serif; font-size: 27px; font-weight: 400; color: #16263F; font-variant-numeric: tabular-nums;\">16% or higher<\/span> <span class=\"inw-tile-note\" style=\"font-size: 12px; line-height: 1.35; color: #6B747E;\">no other fat<\/span><\/div>\n<div class=\"inw-tile\" style=\"display: flex; flex-direction: column; align-items: center; gap: 4px; background: #FFFFFF; padding: 20px 16px 18px; text-align: center;\"><span class=\"inw-tile-label\" style=\"font-size: 10.5px; font-weight: 600; letter-spacing: 0.16em; text-transform: uppercase; color: #6B747E;\">FRUITS<\/span> <span class=\"inw-tile-value\" style=\"font-family: Georgia, 'Times New Roman', Times, serif; font-size: 27px; font-weight: 400; color: #16263F; font-variant-numeric: tabular-nums;\">20% or more<\/span> <span class=\"inw-tile-note\" style=\"font-size: 12px; line-height: 1.35; color: #6B747E;\">Raisins and candied fruit<\/span><\/div>\n<div class=\"inw-tile\" style=\"display: flex; flex-direction: column; align-items: center; gap: 4px; background: #FFFFFF; padding: 20px 16px 18px; text-align: center;\"><span class=\"inw-tile-label\" style=\"font-size: 10.5px; font-weight: 600; letter-spacing: 0.16em; text-transform: uppercase; color: #6B747E;\">EGYPT<\/span> <span class=\"inw-tile-value\" style=\"font-family: Georgia, 'Times New Roman', Times, serif; font-size: 27px; font-weight: 400; color: #16263F; font-variant-numeric: tabular-nums;\">4% or higher<\/span> <span class=\"inw-tile-note\" style=\"font-size: 12px; line-height: 1.35; color: #6B747E;\">Class A eggs<\/span><\/div>\n<div class=\"inw-tile\" style=\"display: flex; flex-direction: column; align-items: center; gap: 4px; background: #FFFFFF; padding: 20px 16px 18px; text-align: center;\"><span class=\"inw-tile-label\" style=\"font-size: 10.5px; font-weight: 600; letter-spacing: 0.16em; text-transform: uppercase; color: #6B747E;\">FUEL<\/span> <span class=\"inw-tile-value\" style=\"font-family: Georgia, 'Times New Roman', Times, serif; font-size: 27px; font-weight: 400; color: #16263F; font-variant-numeric: tabular-nums;\">Sourdough<\/span> <span class=\"inw-tile-note\" style=\"font-size: 12px; line-height: 1.35; color: #6B747E;\">lievito madre<\/span><\/div>\n<div class=\"inw-tile\" style=\"display: flex; flex-direction: column; align-items: center; gap: 4px; background: #FFFFFF; padding: 20px 16px 18px; text-align: center;\"><span class=\"inw-tile-label\" style=\"font-size: 10.5px; font-weight: 600; letter-spacing: 0.16em; text-transform: uppercase; color: #6B747E;\">TOP FORM<\/span> <span class=\"inw-tile-value\" style=\"font-family: Georgia, 'Times New Roman', Times, serif; font-size: 27px; font-weight: 400; color: #16263F; font-variant-numeric: tabular-nums;\">from 1919<\/span> <span class=\"inw-tile-note\" style=\"font-size: 12px; line-height: 1.35; color: #6B747E;\">Angelo Motta, Milan<\/span><\/div>\n<div class=\"inw-tile\" style=\"display: flex; flex-direction: column; align-items: center; gap: 4px; background: #FFFFFF; padding: 20px 16px 18px; text-align: center;\"><span class=\"inw-tile-label\" style=\"font-size: 10.5px; font-weight: 600; letter-spacing: 0.16em; text-transform: uppercase; color: #6B747E;\">LAW<\/span> <span class=\"inw-tile-value\" style=\"font-family: Georgia, 'Times New Roman', Times, serif; font-size: 27px; font-weight: 400; color: #16263F; font-variant-numeric: tabular-nums;\">2005<\/span> <span class=\"inw-tile-note\" style=\"font-size: 12px; line-height: 1.35; color: #6B747E;\">Decree of July 22<\/span><\/div>\n<div class=\"inw-tile\" style=\"display: flex; flex-direction: column; align-items: center; gap: 4px; background: #FFFFFF; padding: 20px 16px 18px; text-align: center;\"><span class=\"inw-tile-label\" style=\"font-size: 10.5px; font-weight: 600; letter-spacing: 0.16em; text-transform: uppercase; color: #6B747E;\">DOUGH HANDLING<\/span> <span class=\"inw-tile-value\" style=\"font-family: Georgia, 'Times New Roman', Times, serif; font-size: 27px; font-weight: 400; color: #16263F; font-variant-numeric: tabular-nums;\">3 levels<\/span> <span class=\"inw-tile-note\" style=\"font-size: 12px; line-height: 1.35; color: #6B747E;\">about a day<\/span><\/div>\n<div class=\"inw-tile\" style=\"display: flex; flex-direction: column; align-items: center; gap: 4px; background: #FFFFFF; padding: 20px 16px 18px; text-align: center;\"><span class=\"inw-tile-label\" style=\"font-size: 10.5px; font-weight: 600; letter-spacing: 0.16em; text-transform: uppercase; color: #6B747E;\">BAKING TIME<\/span> <span class=\"inw-tile-value\" style=\"font-family: Georgia, 'Times New Roman', Times, serif; font-size: 27px; font-weight: 400; color: #16263F; font-variant-numeric: tabular-nums;\">55 min.<\/span> <span class=\"inw-tile-note\" style=\"font-size: 12px; line-height: 1.35; color: #6B747E;\">for example, at 200 to 180 \u00b0C<\/span><\/div>\n<\/div>\n<p class=\"inw-source\" style=\"font-size: 10px; line-height: 1.5; letter-spacing: 0.01em; color: #6B747E; border-top: 1px solid #E3E7EC; padding-top: 14px; margin: 26px 0 0;\">As of November 2026 \u00b7 Minimum percentages according to the Decree of July 22, 2005, Art. 1, based on dry matter.<\/p>\n<\/div>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div><div class=\"row vc_row wpb_row vc_row-fluid\"><div class=\"jeg-vc-wrapper\"><div class=\"wpb_column jeg_column vc_column_container vc_col-sm-12\"><div class=\"jeg_wrapper wpb_wrapper\">\n\t<div  class=\"wpb_single_image wpb_content_element vc_align_right wpb_content_element\">\n\t\t\n\t\t<figure class=\"wpb_wrapper vc_figure\">\n\t\t\t<div class=\"vc_single_image-wrapper\"><img decoding=\"async\" width=\"1920\" height=\"1080\" src=\"https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Teig-mit-kandierten-Fruechten-Panettone-Italien.jpg\" class=\"vc_single_image-img attachment-full\" alt=\"Yellow panettone dough with raisins and candied fruit made in a dough mixer\" title=\"Panettone (credits canvapro)\" srcset=\"https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Teig-mit-kandierten-Fruechten-Panettone-Italien.jpg 1920w, https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Teig-mit-kandierten-Fruechten-Panettone-Italien-300x169.jpg 300w, https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Teig-mit-kandierten-Fruechten-Panettone-Italien-1024x576.jpg 1024w, https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Teig-mit-kandierten-Fruechten-Panettone-Italien-768x432.jpg 768w, https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Teig-mit-kandierten-Fruechten-Panettone-Italien-18x10.jpg 18w, https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Teig-mit-kandierten-Fruechten-Panettone-Italien-750x422.jpg 750w, https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Teig-mit-kandierten-Fruechten-Panettone-Italien-1140x641.jpg 1140w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><\/div><figcaption class=\"vc_figure-caption\">Panettone dough with raisins and candied fruit made in a dough mixer \u00b7 \u00a9 canva.com<\/figcaption>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div><\/div><div class=\"row vc_row wpb_row vc_row-fluid\"><div class=\"jeg-vc-wrapper\"><div class=\"wpb_column jeg_column vc_column_container vc_col-sm-12\"><div class=\"jeg_wrapper wpb_wrapper\">\n\t<div class=\"wpb_text_column wpb_content_element\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<h2 class=\"inw-h\"><span class=\"ez-toc-section\" id=\"Wie_backst_du_Panettone_zu_Hause\"><\/span>How do you bake panettone at home?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>In <strong>three dough stages<\/strong> each with a long resting period; plan on a full day. The classic recipe uses a starter dough, a main dough, and a third dough, to which butter, fruit, and flavorings are added. Professionals use <em>lievito madre<\/em>, a sourdough starter that\u2019s been maintained for years; for home baking, fresh yeast works just fine\u2014the panettone will be slightly less chewy but will rise reliably. You\u2019ll need a paper mold that\u2019s 18 centimeters in diameter and 10 centimeters tall, which you can find at Italian grocery stores or online. These quantities will yield a panettone weighing about one kilogram.<\/p>\n<div class=\"inw-card inw-card--plain\" style=\"border: 1px solid #EBDFE3; border-radius: 2px; padding: 30px 32px; background: linear-gradient(150deg, #FAF4F6 0%, #FEFCFD 55%, #FFFFFF 100%); color: #2B3138; line-height: 1.7;\">\n<div class=\"inw-kicker\" style=\"display: block; font-size: 11px; font-weight: 600; letter-spacing: 0.2em; text-transform: uppercase; color: #7A3B50; margin: 0 0 12px;\">INGREDIENTS<\/div>\n<h3 class=\"inw-h\">Ingredients for a 1-kilo panettone<\/h3>\n<hr class=\"inw-hr\" style=\"width: 34px; height: 2px; border: 0; background: #7A3B50; margin: 0 0 20px;\">\n<div class=\"inw-ingredients\">\n<ul>\n<li><span class=\"inw-ing-amount\">500 g<\/span> <span class=\"inw-ing-name\">Wheat flour<span class=\"inw-ing-note\">Type 550 or Manitoba, in three sizes: 100 g, 180 g, 220 g<\/span><\/span><\/li>\n<li><span class=\"inw-ing-amount\">12 g<\/span> <span class=\"inw-ing-name\">fresh yeast<span class=\"inw-ing-note\">10 g for the pre-dough, 2 g for the main dough<\/span><\/span><\/li>\n<li><span class=\"inw-ing-amount\">60 ml<\/span> <span class=\"inw-ing-name\">Milk<span class=\"inw-ing-note\">lukewarm<\/span><\/span><\/li>\n<li><span class=\"inw-ing-amount\">1 tsp<\/span> <span class=\"inw-ing-name\">Baking Malt<span class=\"inw-ing-note\">or sugar<\/span><\/span><\/li>\n<li><span class=\"inw-ing-amount\">4<\/span> <span class=\"inw-ing-name\">Eggs<span class=\"inw-ing-note\">plus 3 egg yolks, at room temperature<\/span><\/span><\/li>\n<li><span class=\"inw-ing-amount\">160 g<\/span> <span class=\"inw-ing-name\">Sugar<span class=\"inw-ing-note\">60 g and 100 g<\/span><\/span><\/li>\n<li><span class=\"inw-ing-amount\">160 g<\/span> <span class=\"inw-ing-name\">Butter<span class=\"inw-ing-note\">very soft, 60 g and 100 g<\/span><\/span><\/li>\n<li><span class=\"inw-ing-amount\">5 g<\/span> <span class=\"inw-ing-name\">Salt<\/span><\/li>\n<li><span class=\"inw-ing-amount\">120 g<\/span> <span class=\"inw-ing-name\">Raisins<span class=\"inw-ing-note\">soaked and drained<\/span><\/span><\/li>\n<li><span class=\"inw-ing-amount\">40 g<\/span> <span class=\"inw-ing-name\">candied orange peel<span class=\"inw-ing-note\">rolled<\/span><\/span><\/li>\n<li><span class=\"inw-ing-amount\">40 g<\/span> <span class=\"inw-ing-name\">Candied Lemon Peel<span class=\"inw-ing-note\">rolled<\/span><\/span><\/li>\n<li><span class=\"inw-ing-amount\">1<\/span> <span class=\"inw-ing-name\">1 organic orange and 1 organic lemon<span class=\"inw-ing-note\">only the wear and tear<\/span><\/span><\/li>\n<li><span class=\"inw-ing-amount\">1<\/span> <span class=\"inw-ing-name\">Vanilla pod<span class=\"inw-ing-note\">the marrow<\/span><\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<p>The steps build on one another. Each resting period is a minimum amount of time; the dough must have doubled in size each time before you continue.<\/p>\n<ol class=\"inw-steps\">\n<li><span class=\"inw-step-title\">Prepare the starter dough<\/span>\n<p>Dissolve the yeast and malt in the lukewarm milk, add 100 g of flour, and knead into a smooth dough. Cover and let rise until the volume has doubled, about 1 to 2 hours. Meanwhile, soak the raisins in lukewarm water.<\/p>\n<\/li>\n<li><span class=\"inw-step-title\">Knead the main dough<\/span>\n<p>Add 2 eggs, 2 g yeast, and 180 g flour to the pre-dough and knead until the dough is uniform. Then incorporate 60 g sugar and 60 g softened butter and continue kneading until the dough pulls away smoothly from the sides of the bowl. Cover and let rise for 2 hours.<\/p>\n<\/li>\n<li><span class=\"inw-step-title\">Enrich the third batch of dough<\/span>\n<p>Knead in 2 eggs, 3 egg yolks, and 220 g of flour; after about 10 minutes, add 5 g of salt and 100 g of sugar. Then work in 100 g of softened butter in two batches, and finally add the drained raisins, candied orange peel, candied lemon peel, orange and lemon zest, and the vanilla seeds. Cover and let rise for at least 2 hours.<\/p>\n<\/li>\n<li><span class=\"inw-step-title\">Shape them and let them go one last time<\/span>\n<p>Shape the dough into a ball on a lightly floured surface and place it in the paper pan. Let it rise until the dough reaches the top edge; depending on the room temperature, this takes 2 to 4 hours. Before baking, score the surface in a cross pattern, the <em>scarpatura<\/em>, and place a pat of butter in the center.<\/p>\n<\/li>\n<li><span class=\"inw-step-title\">Bake in three stages<\/span>\n<p>Preheat the oven to 200 \u00b0C (top and bottom heat) and place a bowl of water on the bottom rack. Bake for 10 to 15 minutes at 200 \u00b0C, then 10 to 15 minutes at 190 \u00b0C, and finally about 30 minutes at 180 \u00b0C. If the top gets too dark, cover it with aluminum foil. A wooden skewer should come out clean.<\/p>\n<\/li>\n<li><span class=\"inw-step-title\">Let it cool upside down<\/span>\n<p>Insert two long knitting needles or skewers through the paper mold just above the bottom, and hang the panettone upside down between the backs of two chairs or pots for at least 6 hours. This will prevent the dome from collapsing. Only then should you slice it.<\/p>\n<\/li>\n<\/ol>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div><div class=\"row vc_row wpb_row vc_row-fluid\"><div class=\"jeg-vc-wrapper\"><div class=\"wpb_column jeg_column vc_column_container vc_col-sm-6\"><div class=\"jeg_wrapper wpb_wrapper\">\n\t<div  class=\"wpb_single_image wpb_content_element vc_align_right wpb_content_element\">\n\t\t\n\t\t<figure class=\"wpb_wrapper vc_figure\">\n\t\t\t<div class=\"vc_single_image-wrapper\"><img decoding=\"async\" width=\"960\" height=\"540\" src=\"https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-6.avif\" class=\"vc_single_image-img attachment-full\" alt=\"Freshly baked panettone hang upside down on skewers to cool\" title=\"Panettone (credits shutterstock.com)\" srcset=\"https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-6.avif 960w, https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-6-300x169.avif 300w, https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-6-768x432.avif 768w, https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-6-18x10.avif 18w, https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-6-750x422.avif 750w\" sizes=\"(max-width: 960px) 100vw, 960px\" \/><\/div><figcaption class=\"vc_figure-caption\">Panettone hanging upside down after baking \u00b7 \u00a9 shutterstock.com<\/figcaption>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><div class=\"wpb_column jeg_column vc_column_container vc_col-sm-6\"><div class=\"jeg_wrapper wpb_wrapper\">\n\t<div  class=\"wpb_single_image wpb_content_element vc_align_right wpb_content_element\">\n\t\t\n\t\t<figure class=\"wpb_wrapper vc_figure\">\n\t\t\t<div class=\"vc_single_image-wrapper\"><img decoding=\"async\" width=\"960\" height=\"540\" src=\"https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-5.avif\" class=\"vc_single_image-img attachment-full\" alt=\"A row of panettone hanging upside down on metal rods in a bakery\" title=\"Panettone (credits shutterstock.com)\" srcset=\"https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-5.avif 960w, https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-5-300x169.avif 300w, https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-5-768x432.avif 768w, https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-5-18x10.avif 18w, https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-5-750x422.avif 750w\" sizes=\"(max-width: 960px) 100vw, 960px\" \/><\/div><figcaption class=\"vc_figure-caption\">Panettone cool upside down in the bakery \u00b7 \u00a9 shutterstock.com<\/figcaption>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div><\/div><div class=\"row vc_row wpb_row vc_row-fluid\"><div class=\"jeg-vc-wrapper\"><div class=\"wpb_column jeg_column vc_column_container vc_col-sm-12\"><div class=\"jeg_wrapper wpb_wrapper\">\n\t<div class=\"wpb_text_column wpb_content_element\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<h2 class=\"inw-h\"><span class=\"ez-toc-section\" id=\"Welche_Panettone-Sorten_gibt_es\"><\/span>What kinds of panettone are there?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>The <strong>classic Milanese<\/strong>, rich and studded with raisins and candied fruit, and alongside it, a growing family of variations. The <em>glazed basso<\/em> The version from Piedmont is flatter and has a hazelnut icing with almonds and coarse sugar; Galup from Pinerolo made it famous. Today, stores and pastry shops offer panettone with chocolate chips or ganache, with pistachio cream, with coffee or gianduia, with figs, apples, and walnuts, and with liqueur or passito. Those who don\u2019t like raisins and candied fruit can opt for the <em>senza canditi<\/em>; according to the decree, the disclaimer must appear on the package.<\/p>\n<p>A branch line is the <em>gourmet panettone<\/em>, a plain butter dough that is sliced horizontally and filled with cheese, salumi, or salmon to make a layered sandwich; it\u2019s making a comeback as an aperitif pastry in Milanese pastry shops. Lactose-free, whole-grain, and vegan versions are available, but they do not comply with the decree and, strictly speaking, are not allowed to be called panettone; without butter and egg yolks, the dough lacks its characteristic fibrous texture. A related pastry is the <em>Genoese pandolce<\/em> from Liguria, flatter, denser, and made with pine nuts; it is often confused with the Milanese version.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div><div class=\"row vc_row wpb_row vc_row-fluid\"><div class=\"jeg-vc-wrapper\"><div class=\"wpb_column jeg_column vc_column_container vc_col-sm-12\"><div class=\"jeg_wrapper wpb_wrapper\">\n\t<div  class=\"wpb_single_image wpb_content_element vc_align_right wpb_content_element\">\n\t\t\n\t\t<figure class=\"wpb_wrapper vc_figure\">\n\t\t\t<div class=\"vc_single_image-wrapper\"><img decoding=\"async\" width=\"1920\" height=\"1080\" src=\"https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-Italien-1.jpg\" class=\"vc_single_image-img attachment-full\" alt=\"Glazed panettone with almonds and coarse sugar on a bakery shelf\" title=\"Panettone (credits canvapro)\" srcset=\"https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-Italien-1.jpg 1920w, https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-Italien-1-300x169.jpg 300w, https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-Italien-1-1024x576.jpg 1024w, https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-Italien-1-768x432.jpg 768w, https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-Italien-1-18x10.jpg 18w, https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-Italien-1-750x422.jpg 750w, https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-Italien-1-1140x641.jpg 1140w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><\/div><figcaption class=\"vc_figure-caption\">Glazed panettone with almonds and coarse sugar on the shelf \u00b7 \u00a9 canva.com<\/figcaption>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div><\/div><div class=\"row vc_row wpb_row vc_row-fluid\"><div class=\"jeg-vc-wrapper\"><div class=\"wpb_column jeg_column vc_column_container vc_col-sm-12\"><div class=\"jeg_wrapper wpb_wrapper\">\n\t<div class=\"wpb_text_column wpb_content_element\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<h2 class=\"inw-h\"><span class=\"ez-toc-section\" id=\"Wo_bekommst_du_den_besten_Panettone_in_Norditalien\"><\/span>Where can you find the best panettone in northern Italy?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>In the <strong>Pastry shops in Milan, Brescia, Vicenza, Padua, and Verona<\/strong>, where sourdough, long fermentation, and high-quality candied fruit make all the difference. In the supermarket, traditional brands dominate the shelves: Motta and Alemagna\u2014now part of Bauli in Verona\u2014along with Melegatti, Tre Marie, Maina, Balocco, and Galup. The family-run businesses Loison and Filippi from the province of Vicenza deliver solid quality at a fair price; they use traditional methods but produce in quantities sufficient to supply even German delicatessens.<\/p>\n<p>If you want to know just how fragrant and fluffy a panettone can be, buy one at a pasticceria. An artisanal panettone weighing one kilo costs between 35 and 50 euros there, while a supermarket panettone of the same size starts at around 5 euros; the difference lies in the butter content, the aging time, and the quality of the candied fruit.<\/p>\n<div class=\"inw-card inw-card--plain\" style=\"border: 1px solid #EBDFE3; border-radius: 2px; padding: 30px 32px; background: linear-gradient(150deg, #FAF4F6 0%, #FEFCFD 55%, #FFFFFF 100%); color: #2B3138; line-height: 1.7;\">\n<div class=\"inw-kicker\" style=\"display: block; font-size: 11px; font-weight: 600; letter-spacing: 0.2em; text-transform: uppercase; color: #7A3B50; margin: 0 0 12px;\">PASTRY SHOP<\/div>\n<h3 class=\"inw-h\">Eight Places to Find Artisanal Panettone<\/h3>\n<hr class=\"inw-hr\" style=\"width: 34px; height: 2px; border: 0; background: #7A3B50; margin: 0 0 20px;\">\n<div class=\"inw-tablewrap\" style=\"overflow-x: auto;\">\n<table class=\"inw-table inw-table--spec\" style=\"width: 100%; table-layout: fixed; border-collapse: collapse; font-size: 15.5px; line-height: 1.6; margin: 0; min-width: 480px; word-break: normal; overflow-wrap: normal; hyphens: none;\">\n<thead>\n<tr>\n<th scope=\"col\" style=\"width: 32%;\">Pasticceria<\/th>\n<th scope=\"col\" style=\"width: 68%;\">Here's what you can expect<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<th scope=\"row\" style=\"word-break: normal; overflow-wrap: normal; hyphens: none;\">Pasticceria Martesana<br \/>Milan<\/th>\n<td>A multi-award-winning classic panettone made with sourdough and house-made candied fruit peel; the company has several locations throughout the city.<\/td>\n<\/tr>\n<tr>\n<th scope=\"row\" style=\"word-break: normal; overflow-wrap: normal; hyphens: none;\">Pav\u00e9<br \/>Milan<\/th>\n<td>A small bakery near Porta Venezia; panettone with a long aging process and a rich buttery flavor\u2014it sells out early.<\/td>\n<\/tr>\n<tr>\n<th scope=\"row\" style=\"word-break: normal; overflow-wrap: normal; hyphens: none;\">Pasticceria Marchesi 1824<br \/>Milan<\/th>\n<td>A historic pastry shop on Via Santa Maria alla Porta, now part of the Prada Group, offering classic panettone in elegant packaging.<\/td>\n<\/tr>\n<tr>\n<th scope=\"row\" style=\"word-break: normal; overflow-wrap: normal; hyphens: none;\">Pasticceria Cova<br \/>Milan<\/th>\n<td>Located on Via Monte Napoleone since 1817; traditional panettone in the fashion district, high price, guaranteed quality.<\/td>\n<\/tr>\n<tr>\n<th scope=\"row\" style=\"word-break: normal; overflow-wrap: normal; hyphens: none;\">Iginio Massari<br \/>Brescia, Boutique in Milan<\/th>\n<td>Italy's most famous pastry chef; his tall, glazed panettone is considered by many to be the gold standard.<\/td>\n<\/tr>\n<tr>\n<th scope=\"row\" style=\"word-break: normal; overflow-wrap: normal; hyphens: none;\">Olivieri 1882<br \/>Arzignano, Province of Vicenza<\/th>\n<td>A fifth-generation family-run business that makes panettone using a long fermentation process and consistently ranks at the top of Italian rankings.<\/td>\n<\/tr>\n<tr>\n<th scope=\"row\" style=\"word-break: normal; overflow-wrap: normal; hyphens: none;\">Pasticceria Biasetto<br \/>Padua<\/th>\n<td>From the pastry shop of world champion Luigi Biasetto: a fine-textured panettone with elaborately candied fruit.<\/td>\n<\/tr>\n<tr>\n<th scope=\"row\" style=\"word-break: normal; overflow-wrap: normal; hyphens: none;\">Infermentum<br \/>Grezzana near Verona<\/th>\n<td>Founded by three young bakers; made exclusively with sourdough; a crisp, clean flavor; also available with figs, apples, and walnuts.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<p class=\"inw-source\" style=\"font-size: 10px; line-height: 1.5; letter-spacing: 0.01em; color: #6B747E; border-top: 1px solid #E3E7EC; padding-top: 14px; margin: 26px 0 0;\">As of November 2026 \u00b7 Selected by the editorial staff, in no particular order. Panettone is available in most stores from early November through January 6.<\/p>\n<\/div>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div><div class=\"row vc_row wpb_row vc_row-fluid\"><div class=\"jeg-vc-wrapper\"><div class=\"wpb_column jeg_column vc_column_container vc_col-sm-12\"><div class=\"jeg_wrapper wpb_wrapper\">\n\t<div  class=\"wpb_single_image wpb_content_element vc_align_right wpb_content_element\">\n\t\t\n\t\t<figure class=\"wpb_wrapper vc_figure\">\n\t\t\t<div class=\"vc_single_image-wrapper\"><img decoding=\"async\" width=\"960\" height=\"540\" src=\"https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-4.avif\" class=\"vc_single_image-img attachment-full\" alt=\"Baked panettone in brown paper cups on a shelf in the bakery\" title=\"Panettone (credits shutterstock.com)\" srcset=\"https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-4.avif 960w, https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-4-300x169.avif 300w, https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-4-768x432.avif 768w, https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-4-18x10.avif 18w, https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-4-750x422.avif 750w\" sizes=\"(max-width: 960px) 100vw, 960px\" \/><\/div><figcaption class=\"vc_figure-caption\">Panettone in paper molds on a bakery shelf \u00b7 \u00a9 shutterstock.com<\/figcaption>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div><\/div><div class=\"row vc_row wpb_row vc_row-fluid\"><div class=\"jeg-vc-wrapper\"><div class=\"wpb_column jeg_column vc_column_container vc_col-sm-12\"><div class=\"jeg_wrapper wpb_wrapper\">\n\t<div class=\"wpb_text_column wpb_content_element\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<h2 class=\"inw-h\"><span class=\"ez-toc-section\" id=\"Panettone_oder_Pandoro_Was_ist_der_Unterschied\"><\/span>Panettone or Pandoro: What's the Difference?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>The <strong>Panettone<\/strong> comes from Milan, has fruit in the dough, and is domed; the <strong>Pandoro<\/strong> It comes from Verona, is fruitless, and star-shaped. Domenico Melegatti patented the pandoro on October 14, 1894\u2014a tall, eight-pointed star made of butter dough with egg yolks and vanilla, dusted with vanilla powdered sugar and served sliced crosswise. The crumb is finer and more brioche-like than that of panettone, and the overall impression is sweeter and butterier.<\/p>\n<p>In panettone, the three-stage dough fermentation process using sourdough creates large air pockets and long fibers; the candied fruit adds acidity and aroma, while the crust offers a subtle caramel note. It is sliced into wedges like a cake, often served with mascarpone cream or zabaglione. Both cakes are mentioned in the 2005 decree; both are available in artisanal and industrial versions; and in most Italian families, both are served on December 25, because the question <em>Panettone or pandoro?<\/em> has been unable to decide for generations.<\/p>\n<div class=\"inw-card inw-card--warm\" style=\"border: 1px solid #ECE6DC; border-radius: 2px; padding: 30px 32px; background: linear-gradient(150deg, #FBF8F3 0%, #FFFEFC 55%, #FFFFFF 100%); color: #2B3138; line-height: 1.7;\">\n<div class=\"inw-kicker\" style=\"display: block; font-size: 11px; font-weight: 600; letter-spacing: 0.2em; text-transform: uppercase; color: #8A6B41; margin: 0 0 12px;\">EDITOR'S INSIDER TIP<\/div>\n<h2 class=\"inw-h\"><span class=\"ez-toc-section\" id=\"Den_Panettone_nie_kalt_servieren\"><\/span>Never serve panettone cold<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<hr class=\"inw-hr\" style=\"width: 34px; height: 2px; border: 0; background: #8A6B41; margin: 0 0 20px;\">\n<p style=\"margin: 0 0 14px;\">Take the panettone out of its packaging half an hour before serving and place it\u2014still in the bag\u2014on top of a turned-off, lukewarm oven or next to the heater. The butter flavors only come out with a little warmth; cold from the pantry, even a 45-euro panettone tastes lackluster. When buying it, the ingredient list gives it away: just a few lines, with butter listed near the top, egg yolks instead of \u201eegg,\u201c vanilla bean instead of \u201eflavoring,\u201c and a cross-section revealing long, elastic fibers.<\/p>\n<p style=\"margin: 0 0 14px;\">Once cut, it will keep for a good week when sealed in a bag. The last few slices are toasted in a pan with a little butter and served with mascarpone or zabaione; in Milan, this is called <em>Panettone Grilled on a Griddle<\/em>.<\/p>\n<\/div>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div><div class=\"row vc_row wpb_row vc_row-fluid\"><div class=\"jeg-vc-wrapper\"><div class=\"wpb_column jeg_column vc_column_container vc_col-sm-12\"><div class=\"jeg_wrapper wpb_wrapper\">\n\t<div  class=\"wpb_single_image wpb_content_element vc_align_right wpb_content_element\">\n\t\t\n\t\t<figure class=\"wpb_wrapper vc_figure\">\n\t\t\t<div class=\"vc_single_image-wrapper\"><img decoding=\"async\" width=\"960\" height=\"540\" src=\"https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-8.avif\" class=\"vc_single_image-img attachment-full\" alt=\"Freshly baked panettone wrapped in paper, with a cracked dome\" title=\"Panettone (credits shutterstock.com)\" srcset=\"https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-8.avif 960w, https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-8-300x169.avif 300w, https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-8-768x432.avif 768w, https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-8-18x10.avif 18w, https:\/\/italien.news\/wp-content\/uploads\/2025\/10\/Panettone-8-750x422.avif 750w\" sizes=\"(max-width: 960px) 100vw, 960px\" \/><\/div><figcaption class=\"vc_figure-caption\">Freshly baked panettone with a scored dome \u00b7 \u00a9 shutterstock.com<\/figcaption>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div><\/div><div class=\"row vc_row wpb_row vc_row-fluid\"><div class=\"jeg-vc-wrapper\"><div class=\"wpb_column jeg_column vc_column_container vc_col-sm-12\"><div class=\"jeg_wrapper wpb_wrapper\">\n\t<div class=\"wpb_text_column wpb_content_element\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<h2 class=\"inw-h\"><span class=\"ez-toc-section\" id=\"Unser_Fazit_zum_Panettone\"><\/span>Our Take on Panettone<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Panettone is more than just a Christmas cake: it\u2019s a Milanese classic steeped in legend, governed by law, and made with a dough-rising process that requires patience. If you bake it at home, you\u2019ll need a day and a paper pan; if you buy it, head to the pasticceria and check the ingredient list. And if you\u2019re in Milan during Advent, combine your shopping trip with a stroll through the city\u2014see our post on the <a href=\"https:\/\/italien.news\/en\/travel\/lombardy\/milan\/milan-attractions\/\">Sights in Milan<\/a> and to the <a href=\"https:\/\/italien.news\/en\/travel\/lombardy\/milan\/christmas-in-milan\/\">Christmas Time in Milan<\/a>.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div><div class=\"row vc_row wpb_row vc_row-fluid\"><div class=\"jeg-vc-wrapper\"><div class=\"wpb_column jeg_column vc_column_container vc_col-sm-12\"><div class=\"jeg_wrapper wpb_wrapper\"><div  class=\"jeg_block_heading jeg_block_heading_6 jeg_alignleft jnews_module__0_6af1cf489c715\">\n                <h3 class=\"jeg_block_title\"><span>Map: Milan, Italy<\/span><\/h3>\n                \n            <\/div>\n\t<div class=\"wpb_text_column wpb_content_element\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<p><iframe class=\"lazyload\" data-src=\"https:\/\/www.stay22.com\/embed\/68261a47673fcd1cea1fd226\" id=\"stay22-widget\"  width=\"100%\" height=\"428\" frameborder=\"0\"><\/iframe><\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div><div class=\"row vc_row wpb_row vc_row-fluid\"><div class=\"jeg-vc-wrapper\"><div class=\"wpb_column jeg_column vc_column_container vc_col-sm-12\"><div class=\"jeg_wrapper wpb_wrapper\"><div  class=\"jeg_block_heading jeg_block_heading_6 jeg_alignleft jnews_module__1_6af1cf489cb9e\">\n                <h3 class=\"jeg_block_title\"><span>FAQ - Frequently Asked Questions About Panettone<\/span><\/h3>\n                \n            <\/div><div  class='jnews-faq-wrapper jnews_module__2_6af1cf489ce3a style-4'>\n\t\t\t\t    \n        <div class=\"list-wrapper expand\">\n            <a class=\"list-toogle\" href=\"#\" aria-label=\"Toggle FAQ: Was ist ein Panettone?\">\n                <h5 class=\"question\">What is a panettone?<\/h5>\n                <svg class=\"faq-icon\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"14\" height=\"8\" viewbox=\"0 0 14 8\" fill=\"none\">\n                    <path d=\"M13.6152 0.369517C13.3685 0.132903 13.0341 0 12.6855 0C12.3368 0 12.0024 0.132903 11.7557 0.369517L6.98417 4.95184L2.21262 0.369517C1.96321 0.146331 1.63333 0.024827 1.29248 0.0306025C0.951625 0.0363779 0.626413 0.168982 0.385357 0.400478C0.1443 0.631975 0.00621891 0.94429 0.00020504 1.27162C-0.00580883 1.59896 0.120714 1.91576 0.353117 2.15528L6.05442 7.63048C6.30111 7.8671 6.63551 8 6.98417 8C7.33283 8 7.66723 7.8671 7.91392 7.63048L13.6152 2.15528C13.8616 1.91837 14 1.59723 14 1.2624C14 0.927566 13.8616 0.606426 13.6152 0.369517Z\" fill=\"black\" \/>\n                <\/svg>\n            <\/a>\n            <div class=\"card-expand\">\n                <p>A tall, dome-shaped yeast cake from Milan made with butter, egg yolks, raisins, and candied citrus peel, traditionally eaten in Italy at Christmas. Since 2005, a ministerial decree has regulated what may be called panettone.<\/p>\n\n            <\/div>\n        <\/div>\n        <div class=\"list-wrapper\">\n            <a class=\"list-toogle\" href=\"#\" aria-label=\"Toggle FAQ: Wie viel Butter muss ein Panettone enthalten?\">\n                <h5 class=\"question\">How much butter should a panettone contain?<\/h5>\n                <svg class=\"faq-icon\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"14\" height=\"8\" viewbox=\"0 0 14 8\" fill=\"none\">\n                    <path d=\"M13.6152 0.369517C13.3685 0.132903 13.0341 0 12.6855 0C12.3368 0 12.0024 0.132903 11.7557 0.369517L6.98417 4.95184L2.21262 0.369517C1.96321 0.146331 1.63333 0.024827 1.29248 0.0306025C0.951625 0.0363779 0.626413 0.168982 0.385357 0.400478C0.1443 0.631975 0.00621891 0.94429 0.00020504 1.27162C-0.00580883 1.59896 0.120714 1.91576 0.353117 2.15528L6.05442 7.63048C6.30111 7.8671 6.63551 8 6.98417 8C7.33283 8 7.66723 7.8671 7.91392 7.63048L13.6152 2.15528C13.8616 1.91837 14 1.59723 14 1.2624C14 0.927566 13.8616 0.606426 13.6152 0.369517Z\" fill=\"black\" \/>\n                <\/svg>\n            <\/a>\n            <div class=\"card-expand\" style=\"display: none;\">\n                <p>At least 16 percent butterfat, plus at least 4 percent egg yolk and at least 20 percent raisins and candied peel, each calculated on a dry matter basis. Fats other than butter are not permitted.<\/p>\n\n            <\/div>\n        <\/div>\n        <div class=\"list-wrapper\">\n            <a class=\"list-toogle\" href=\"#\" aria-label=\"Toggle FAQ: Wer hat den Panettone erfunden?\">\n                <h5 class=\"question\">Who invented panettone?<\/h5>\n                <svg class=\"faq-icon\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"14\" height=\"8\" viewbox=\"0 0 14 8\" fill=\"none\">\n                    <path d=\"M13.6152 0.369517C13.3685 0.132903 13.0341 0 12.6855 0C12.3368 0 12.0024 0.132903 11.7557 0.369517L6.98417 4.95184L2.21262 0.369517C1.96321 0.146331 1.63333 0.024827 1.29248 0.0306025C0.951625 0.0363779 0.626413 0.168982 0.385357 0.400478C0.1443 0.631975 0.00621891 0.94429 0.00020504 1.27162C-0.00580883 1.59896 0.120714 1.91576 0.353117 2.15528L6.05442 7.63048C6.30111 7.8671 6.63551 8 6.98417 8C7.33283 8 7.66723 7.8671 7.91392 7.63048L13.6152 2.15528C13.8616 1.91837 14 1.59723 14 1.2624C14 0.927566 13.8616 0.606426 13.6152 0.369517Z\" fill=\"black\" \/>\n                <\/svg>\n            <\/a>\n            <div class=\"card-expand\" style=\"display: none;\">\n                <p>Legend has it that there was a kitchen boy named Toni at the court of Ludovico il Moro in the 15th century. There is historical evidence of a medieval Christmas bread from Milan; Angelo Motta developed the tall shape starting in 1919.<\/p>\n\n            <\/div>\n        <\/div>\n        <div class=\"list-wrapper\">\n            <a class=\"list-toogle\" href=\"#\" aria-label=\"Toggle FAQ: Wie lange dauert es, Panettone selbst zu backen?\">\n                <h5 class=\"question\">How long does it take to bake panettone from scratch?<\/h5>\n                <svg class=\"faq-icon\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"14\" height=\"8\" viewbox=\"0 0 14 8\" fill=\"none\">\n                    <path d=\"M13.6152 0.369517C13.3685 0.132903 13.0341 0 12.6855 0C12.3368 0 12.0024 0.132903 11.7557 0.369517L6.98417 4.95184L2.21262 0.369517C1.96321 0.146331 1.63333 0.024827 1.29248 0.0306025C0.951625 0.0363779 0.626413 0.168982 0.385357 0.400478C0.1443 0.631975 0.00621891 0.94429 0.00020504 1.27162C-0.00580883 1.59896 0.120714 1.91576 0.353117 2.15528L6.05442 7.63048C6.30111 7.8671 6.63551 8 6.98417 8C7.33283 8 7.66723 7.8671 7.91392 7.63048L13.6152 2.15528C13.8616 1.91837 14 1.59723 14 1.2624C14 0.927566 13.8616 0.606426 13.6152 0.369517Z\" fill=\"black\" \/>\n                <\/svg>\n            <\/a>\n            <div class=\"card-expand\" style=\"display: none;\">\n                <p>About one day. Three stages of dough preparation, each with a two-hour resting period, two to four hours of proofing in the pan, about 55 minutes of baking time, and at least six hours of cooling upside down.<\/p>\n\n            <\/div>\n        <\/div>\n        <div class=\"list-wrapper\">\n            <a class=\"list-toogle\" href=\"#\" aria-label=\"Toggle FAQ: Was kostet ein guter Panettone?\">\n                <h5 class=\"question\">How much does a good panettone cost?<\/h5>\n                <svg class=\"faq-icon\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"14\" height=\"8\" viewbox=\"0 0 14 8\" fill=\"none\">\n                    <path d=\"M13.6152 0.369517C13.3685 0.132903 13.0341 0 12.6855 0C12.3368 0 12.0024 0.132903 11.7557 0.369517L6.98417 4.95184L2.21262 0.369517C1.96321 0.146331 1.63333 0.024827 1.29248 0.0306025C0.951625 0.0363779 0.626413 0.168982 0.385357 0.400478C0.1443 0.631975 0.00621891 0.94429 0.00020504 1.27162C-0.00580883 1.59896 0.120714 1.91576 0.353117 2.15528L6.05442 7.63048C6.30111 7.8671 6.63551 8 6.98417 8C7.33283 8 7.66723 7.8671 7.91392 7.63048L13.6152 2.15528C13.8616 1.91837 14 1.59723 14 1.2624C14 0.927566 13.8616 0.606426 13.6152 0.369517Z\" fill=\"black\" \/>\n                <\/svg>\n            <\/a>\n            <div class=\"card-expand\" style=\"display: none;\">\n                <p>A 1-kilo artisanal panettone from a pastry shop costs between 35 and 50 euros, while supermarket versions of the same size start at around 5 euros.<\/p>\n\n            <\/div>\n        <\/div>\n        <div class=\"list-wrapper\">\n            <a class=\"list-toogle\" href=\"#\" aria-label=\"Toggle FAQ: Was ist der Unterschied zwischen Panettone und Pandoro?\">\n                <h5 class=\"question\">What is the difference between panettone and pandoro?<\/h5>\n                <svg class=\"faq-icon\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"14\" height=\"8\" viewbox=\"0 0 14 8\" fill=\"none\">\n                    <path d=\"M13.6152 0.369517C13.3685 0.132903 13.0341 0 12.6855 0C12.3368 0 12.0024 0.132903 11.7557 0.369517L6.98417 4.95184L2.21262 0.369517C1.96321 0.146331 1.63333 0.024827 1.29248 0.0306025C0.951625 0.0363779 0.626413 0.168982 0.385357 0.400478C0.1443 0.631975 0.00621891 0.94429 0.00020504 1.27162C-0.00580883 1.59896 0.120714 1.91576 0.353117 2.15528L6.05442 7.63048C6.30111 7.8671 6.63551 8 6.98417 8C7.33283 8 7.66723 7.8671 7.91392 7.63048L13.6152 2.15528C13.8616 1.91837 14 1.59723 14 1.2624C14 0.927566 13.8616 0.606426 13.6152 0.369517Z\" fill=\"black\" \/>\n                <\/svg>\n            <\/a>\n            <div class=\"card-expand\" style=\"display: none;\">\n                <p>Panettone from Milan contains raisins and candied fruit in the dough and has a domed shape; Pandoro from Verona contains no fruit, is star-shaped, has a butterier flavor, and is dusted with powdered sugar.<\/p>\n\n            <\/div>\n        <\/div>\n\t\t    <\/div><\/div><\/div><\/div><\/div><div class=\"row vc_row wpb_row vc_row-fluid\"><div class=\"jeg-vc-wrapper\"><div class=\"wpb_column jeg_column vc_column_container vc_col-sm-12\"><div class=\"jeg_wrapper wpb_wrapper\"><div  class=\"jeg_block_heading jeg_block_heading_6 jeg_alignleft jnews_module__9_6af1cf489d806\">\n                <h3 class=\"jeg_block_title\"><span>Experiences &amp; sights<\/span><\/h3>\n                \n            <\/div>\n\t<div class=\"wpb_text_column wpb_content_element\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<div data-gyg-widget=\"auto\" data-gyg-partner-id=\"YG2S81E\" data-gyg-cmp=\"Italien.News\"><\/div>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div><div class=\"row vc_row wpb_row vc_row-fluid\"><div class=\"jeg-vc-wrapper\"><div class=\"wpb_column jeg_column vc_column_container vc_col-sm-12\"><div class=\"jeg_wrapper wpb_wrapper\">\n\t<div class=\"wpb_text_column wpb_content_element\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<p><span class=\"inw-source\" style=\"display: block; font-size: 10px; line-height: 1.5; letter-spacing: 0.01em; color: #6B747E; border-top: 1px solid #E3E7EC; padding-top: 14px; margin: 26px 0 0;\">Prices and product selections at the pastry shops listed may change; please check their websites for opening hours and availability before visiting. This post contains affiliate links: If you make a purchase through these links, we receive a small commission, but the price remains the same for you.<\/span><\/p>\n<details class=\"inw-sources\" style=\"border: 1px solid #E3E7EC; border-radius: 2px; padding: 20px 24px;\">\n<summary style=\"font-size: 11px; font-weight: 600; letter-spacing: 0.16em; text-transform: uppercase; color: #6B747E; cursor: pointer;\">Sources and Further Information<\/summary>\n<ol style=\"font-size: 12.5px; line-height: 1.7; color: #6B747E; margin: 0; padding-left: 18px;\">\n<li><a href=\"https:\/\/www.frareg.com\/cms\/wp-content\/uploads\/DM_22072005.pdf\" target=\"_blank\" rel=\"noopener\">Decree of July 22, 2005: Regulations Governing the Production and Sale of Certain Baked Confectionery Products (Official Gazette No. 177)<\/a> (accessed November 2026)<\/li>\n<li><a href=\"https:\/\/www.gamberorosso.it\/attualita\/come-e-nato-panettone\/\" target=\"_blank\" rel=\"noopener\">Gambero Rosso: How Panettone Came to Be<\/a> (accessed November 2026)<\/li>\n<li><a href=\"https:\/\/www.ilpost.it\/2022\/12\/22\/panettone-storia-crescita\/\" target=\"_blank\" rel=\"noopener\">Il Post: \"It's a great time for panettone,\" featuring the 1956 interview with Motta<\/a> (accessed November 2026)<\/li>\n<li><a href=\"https:\/\/www.altroconsumo.it\/alimentazione\/fare-la-spesa\/test\/panettone\/results\" target=\"_blank\" rel=\"noopener\">Altroconsumo: Panettone Test<\/a> (accessed November 2026)<\/li>\n<\/ol>\n<\/details>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Panettone, der Weihnachtskuchen aus Mailand: die Legende von Toni, das Dekret von 2005, das klassische Rezept in drei Teigstufen, acht Pasticcerie in Norditalien und der Unterschied zum Pandoro.<\/p>","protected":false},"author":2,"featured_media":12563,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inwp_podcast_mp3":"","inwp_podcast_apple":"","inwp_podcast_spotify":"","inwp_podcast_youtube":"","inw_restaurant_url":"","inw_restaurant_lat":"","inw_restaurant_lng":"","in_event_type":"","in_event_featured":"","in_event_teaser":"","in_event_name":"","in_event_address":"","in_event_status":"","in_event_turnus":"","inw_hotel_email":"","inw_hotel_type":"","inw_hotel_name":"","inw_hotel_street":"","inw_hotel_zip":"","inw_hotel_city":"","inw_hotel_region":"","inw_hotel_country":"","inw_hotel_phone":"","inw_hotel_url":"","inw_hotel_lat":"","inw_hotel_lng":"","inw_hotel_pricerange":"","inw_hotel_stars":"","inw_hotel_amenities":"","in_event_start":"","in_event_end":"","in_event_time":"","in_event_time_end":"","in_event_location":"","in_event_city":"","in_event_region":"","in_event_price":"","in_event_organizer":"","in_event_url":"","in_event_sort":"","in_event_sort_end":"","jnews-multi-image_gallery":[],"jnews_single_post":{"format":"standard","override":[{"template":"10","parallax":"1","fullscreen":"1","layout":"no-sidebar-narrow","sidebar":"single-left","second_sidebar":"default-sidebar","sticky_sidebar":"1","share_position":"topbottom","share_float_style":"share-normal","show_view_counter":"1","show_featured":"1","show_post_meta":"1","show_post_author":"1","show_post_date":"0","post_date_format":"default","post_date_format_custom":"Y\/m\/d","show_post_category":"1","show_post_reading_time":"1","post_reading_time_wpm":"300","post_calculate_word_method":"str_word_count","show_zoom_button":"1","zoom_button_out_step":"2","zoom_button_in_step":"3","show_post_tag":"1","show_prev_next_post":"0","show_popup_post":"0","show_comment_section":"1","number_popup_post":"3","show_post_related":"1","show_inline_post_related":"1","show_post_author_image":"1"}],"image_override":[{"single_post_thumbnail_size":"crop-500","single_post_gallery_size":"crop-500"}],"trending_post_position":"meta","trending_post_label":"Trending","sponsored_post_label":"Sponsored by","disable_ad":"0","subtitle":"Entdecken Sie die faszinierende Legende eines Kuchens, der aus einem Missgeschick am Mail\u00e4nder Hof geboren wurde und die Welt eroberte. Wir f\u00fchren Sie in die Geheimnisse des perfekten Panettone ein und zeigen Ihnen, wie Sie echte Handwerkskunst von Massenware unterscheiden. Lernen Sie, wie die Italiener ihre liebste Weihnachtstradition zelebrieren und wo Sie die besten Exemplare dieser Delikatesse finden.","jnews_video_option_group":[[]],"override_template":"1"},"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":{"view_counter_number":"0","share_counter_number":"0","like_counter_number":"0","dislike_counter_number":"0"},"footnotes":""},"categories":[382,6200],"tags":[9073,195,7610,5340,9443],"class_list":["post-12545","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte","category-weihnachten","tag-italienische-spezialitaeten","tag-mailand","tag-pandoro","tag-panettone","tag-weihnachten"],"_links":{"self":[{"href":"https:\/\/italien.news\/en\/wp-json\/wp\/v2\/posts\/12545","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/italien.news\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/italien.news\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/italien.news\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/italien.news\/en\/wp-json\/wp\/v2\/comments?post=12545"}],"version-history":[{"count":0,"href":"https:\/\/italien.news\/en\/wp-json\/wp\/v2\/posts\/12545\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/italien.news\/en\/wp-json\/wp\/v2\/media\/12563"}],"wp:attachment":[{"href":"https:\/\/italien.news\/en\/wp-json\/wp\/v2\/media?parent=12545"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/italien.news\/en\/wp-json\/wp\/v2\/categories?post=12545"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/italien.news\/en\/wp-json\/wp\/v2\/tags?post=12545"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}