Panettone Recipe | PBS Food (2024)

FAQs

How do Italians traditionally eat panettone? ›

With a drink: In Italy, it's not uncommon to enjoy a slice of panettone alongside a cup of coffee or tea, or a sweet wine like Vin Santo. The idea is to tear a piece of the panettone and dip it into the drink, allowing the bread to soak up some of the liquid.

Panettone can be served just as it is, but many people find it a bit dry. It's common to serve it with a sweet wine and an accompaniment of something rich and creamy, perhaps based on mascarpone (with egg yolks, as used in tiramisu), plus dried or candied fruits.

It is made during a long process that involves curing the dough, which is acidic, similar to sourdough. The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics.

Panettone is a golden, enriched sweet bread originating in Italy that often contain dried fruit and candied peel. Learn more about this festive bread.

HOW TO SERVE PANETTONE. Slice into thin pieces. Use a serrated knife and going top to bottom like a cake. Serve with your favorite warm beverage.

Panettone tends to be a little more expensive than most other baked goods, mainly due to the amount of time that goes into making each one. A traditional panettone is usually a lengthy procedure, however, a cheap mass-produced alternative will take shortcuts in the baking process which will be reflected in its taste.

Toasted with sweet topping

Perhaps our favourite combination must be freshly toasted panettone topped with a decadent, sweet topping. For example, thickly spread with rich Piemontese chocolate & hazelnut spread or simply buttered and sprinkled with cinnamon sugar for a festive twist.

You SHOULD NOT serve Panettone hot, just slightly warm it up to activate its orangy flavor. The right temperature to serve it is about 25°C-77°F. Slice Panettone using a serrated knife for bread. Serve it with my Panettone Frosting and Italian Prosecco wine in a flute glass!

To preserve its quality for a longer duration, consider placing the panettone in an airtight container or wrapping it tightly in plastic wrap. This helps to prevent exposure to air and maintain its moisture. If you intend to keep your homemade panettone beyond the initial 3-4 days, refrigeration is a practical option.

Due to the delicate structure of the dough, which consists mainly of eggs, butter, and sugar, we hang them upside down immediately after baking so the starches can set as they cool. This prevents them from collapsing, which is also why the are so soft and fluffy!

Why doesn't panettone get moldy? ›

Fat also keeps bread from staling too quickly—the fattier the bread, the slower its decay. Breads like focaccia, brioche, or panettone, made with large amounts of oil and butter, tend to have a longer shelf life.

Cooling the panettone upside down prevents it from collapsing before it is fully set. You'll need to set up a hanging apparatus or create a hanging area to do this.

[panetˈtone ] masculine noun. panettone ⧫ dome-shaped spiced bread made with candied fruits and sultanas, eaten at Christmas.

noun,plural pan·et·to·nes [pan-i-toh-neez], Italian pan·et·to·ni [pah-net-taw-nee]. an Italian yeast-leavened bread, traditionally eaten on holidays, usually made with raisins, candied fruit peels, almonds, and brandy.

Once you've sliced your panettone, heat it in the oven for 5-10 minutes, then serve it on a small plate and eat it with a fork and knife. Panettone is traditionally eaten for breakfast, so you can eat it in the morning with a cup of coffee, and even try dipping it into the coffee.

You SHOULD NOT serve Panettone hot, just slightly warm it up to activate its orangy flavor. The right temperature to serve it is about 25°C-77°F. Slice Panettone using a serrated knife for bread. Serve it with my Panettone Frosting and Italian Prosecco wine in a flute glass!

Panettone has a rich history dating back to medieval Milan. Legends surround its origin, but it's generally believed that a young nobleman fell in love with a baker's daughter, creating the sweet bread to win her heart. Over time, Panettone gained popularity, becoming a symbol of Italian Christmas celebrations.

Panettone is now produced all year round, except, perhaps, in the summer months. Its typical moment is the Christmas holidays, but NOT the New Year! On that day the panettone gave way to the "veneziana", very similar, but without raisins and only with candied orange.