Ah, Panettone—Italy’s fluffiest, most festive treat! This golden, dome-shaped bread is like a cake but lighter, airier, and packed with delicious surprises like candied fruit and raisins. Originating from Milan, Panettone is a must have during the holidays, but honestly, we think it deserves a spot on the table all year round.
What makes it different to any other cake?
It’s all in the slow rise. Made with a special mother yeast (lievito madre), Panettone takes up to three days to prepare! This process gives it that soft, cloud-like texture and slightly tangy, complex flavour. It's so fluffy and delicate that they have to be cooled upside down after baking to keep it from collapsing.
What makes it stay fresh for so long?
Good to know that it's not packed with preservatives; the secret is in the dough's fermentation and the high butter content, which naturally keeps it fresh. That means you can savour it slice by slice, toasted with butter, or (if you’re feeling fancy) with a dollop of mascarpone. Buon Appetito
