Is it a cake? A bread? A loaf? Learn more about the Italian delicacy.

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Traditional Christmas Panettone cake with dried fruits on dark stone background, copy space.
Credit: wmaster890/Getty Images

Christmas is around the corner, and you know what that means: cookiesfruit cake, eggnogholiday cherry pie — and PanettoneSay what?

Pronounced "pah-net-taw-nee," Panettone an Italian yeast-leavened bread, usually made with raisins, candied fruit peels, almonds, and brandy. Our mouths are watering too, so let's learn more.

Where does Panettone originate?

Some call it Christmas cake or sweet bread — Italians call it bread, end of story. The first record of Panettone shows up in an 1839 Italian-Milanese dictionary. According to, Panettone has been considered a homegrown, Lombard specialty since the 19th century, when cookbooks, such as Giovanni Felice Luraschi's 1853 Nuovo cuoco milanese economico, placed the roots of the original recipe firmly in the area around Milan.

Italy produces more than 7,100 tons of Panettone each year — about ten percent of which is sold internationally, according to The sweet bread is said to be a source of national pride, and it's such a big deal that it was subject to a formal authentication process under Italian law in 2005.

What's more, according to Italy Magazine, there is even a love story behind the popular bread: "The popular legend is that of a nobleman and falconer named Ughetto, who fell in love with Adalgisa, the daughter of a baker whose business had hit upon hard times. Ughetto's family were unhappy with his choice and forbade him to marry such a lowly girl. In a bid to continue seeing his lover, Ughetto in disguise took a job at the bakery where one day he purchased butter and sugar and added it to the bakery's bread mix. Ughetto's sweet bread became popular and the ailing bakery soon began to see better times, which pleased Adalgisa. To continue pleasing her, one day near Christmas, he added candied peel and raisins to the mix and the popularity of his bread surpassed everything the bakery had ever produced before — in fact, it became so popular that his family relented and gave their permission for the couple to marry." Swoon.

What ingredients are in Panettone?

The recipe includes wheat, butter, eggs, sugar, and raisins and other fruits and peels. According to, wheat was scarce in the 1900s and considered a golden ingredient, since every baker in Milan whipped up the sweet bread at Christmastime — no wonder there was a shortage!

Henk Drakulich, Executive Chef at La Brea Bakery tells Allrecipes, "It usually looks and feels like a light and fluffy bread and is considered a dessert because of its sweetness." Drakulich adds La Brea Bakery curated their own Panettone using a sourdough starter. "The consistency of ours is bread-like and is naturally fermented, giving it more of a brioche texture. It's slightly sweet, but not too sweet and takes two full days to make."

What about store-bought Panettone?

Italy Magazine reports, that a traditional Panettone loaf is cylindrical in shape with a domed top. It should always be taller than it is wide, with a soft and airy interior beneath a dark exterior. Modern versions are now available with the fruit being replaced by chocolate; however, traditionally it should be citrus-flavored fruit bread.

"Commercial Panettone is baked and packaged months ahead of the holiday season and are loaded with preservatives, to keep them soft until the end of the year," Drakulich says. "Most people know it less by its given name and call it "fruit cake." He says it's traditionally made with candied fruits and raisins, but can also be seen with toppings and flavors that are common amongst Italian baking such as hazelnut, chocolate, and almond. "Just like anything else, there's no substitute for homemade bread," he adds.

How is Panettone eaten?

When it comes time to enjoy a slice of Panettone, Drakulich says there are many ways: "Some serve it with mascarpone cream — a soft Italian double or triple cream cheese. Others prefer it with melted chocolate sauce or toasted with Nutella, but the consensus seems to be crema inglese, a light pouring custard used as a dessert cream or sauce." If you have a loaf that's a bit stale, try making Panettone French Toast.

Panettone is one of the best Christmas breads from around the world, so you're sure to love it no matter how it's prepared and served. According to Italy Magazine, some people enjoy it with coffee in the morning; others prefer the holiday bread with a glass of Marsala wine or a sparkling Moscato in the evening after a meal.

Italy Magazine also notes, "The traditional way of serving Panettone is simply to remove the paper liner and slice the loaf with a serrated knife as you would a cake, to get triangular wedges.

A word of warning though, whichever way you choose to serve your sweet bread: it's worth noting that Italians consider it bad luck to remove the domed top and to consume it on your own.

Orange and Saffron Panettone
Credit: FrancesC

Great Panettone Recipes

These homemade recipes are highly rated by the Allrecipes community. If it's your first time, a classic option like Panettone I is a great place to start. From there, you can get more creative with these fun varieties:

Where to Buy Panettone

If you don't have the time (or the energy) to make your own Panettone —it does take two days typically — you can buy high-quality breads that are made to last while it sits in the store.

You can also look for a variety of brands, starting at $9.99, at

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