Celebrate the Holidays the Italian Way with Homemade Panettone

| November 13, 2018

Fruitcake is a holiday tradition throughout the world that comes in a variety of shapes and sizes. Panettone, the Italian version of fruitcake, is a delicious alternative to traditional fruitcake that most of us know and dislike. Traditional panettone is a light, sweet bread studded with raisins and the candied lemon and orange peels. It is cooked in a cylindrical paper, resembling a large muffin once the top rises.

Panettone’s Origin

Like most Italian traditions, panettone comes with a long history. Sweet bread in Italy dates back to the ancient Roman times, but panettone as it’s known today originates from Milan.

A favoured legend on the origin of the name is attributed to the story of the lowly servant boy called Toni who worked in the kitchen of the then ruler of Milan, Ludovico ‘il Moro’, of the Sforza family. This servant boy saved the household chef from embarrassment and sacking when the chef accidentally burnt the sweets he had made. Toni offered him the mother yeast which he then used together with eggs, flour, sugar, raisins and candied fruit to make a soft dough and baked into a sweet bread. The guests loved the sweet bread so much that Ludovico named it ‘Pan de Toni’ in honour of its inventor.

Our Flavours, Your Taste

At Sweet Boutique, we make fresh panettone in a variety of flavours such as lemon, chocolate, traditional, plain. Anthony also sends his recipe to Italy to have them made by a gourmet Italian chef. A Christmas bread with an exceptional story, and – when made right – equally exceptional taste.

A Taste of Italy

In Italy, there is no Christmas without Panettone. It’s traditional for Italians at Christmas but nowadays enjoyed by people all over the world. Bring a little slice of Italy to your family’s holiday traditions by trying out our homemade panettone. Panettone is a holiday must have dessert. Be sure to order as soon as possible because we will sell out by Christmas!

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Anthony is a passionate, friendly, and seasoned pastry chef who’s travelled to some of the remotest and even well-known parts of Italy specifically to learn about different types of Italian pastries. His objective was to learn everything he could about Italian sweets including how they’re prepared, the origins of each iconic delicacy, as well as their cultural, historical, and religious significance.