When it comes to Italian Christmas traditions, two desserts reign supreme: panettone and pandoro. These iconic treats symbolise the holiday season, each offering its own distinct flavours and history.
Panettone originated in Milan and dates back to the Middle Ages. Its name comes from pan de Toni (Toni’s bread), referencing a legend about a Milanese baker who created the recipe to impress his lover. This sweet bread became a Christmas staple, particularly in northern Italy.
Panettone is made with flour, eggs, butter, sugar, and natural yeast, giving it a light, fluffy texture. Its signature dome shape is filled with candied fruit and raisins, adding bursts of sweetness. Traditionally, the dough requires a slow, multi-day fermentation process, which contributes to its rich flavour and soft texture.
The History of Pandoro
Pandoro, meaning “golden bread,” hails from Verona and is thought to have been inspired by sweet breads served to Venetian nobility during the Renaissance. Its origins as a standalone dessert date to the late 19th century, when pastry chef Domenico Melegatti patented its recipe.
Made with butter, sugar, eggs, and flour, pandoro has a simpler, more uniform flavour than panettone. Its star-shaped design is dusted with powdered sugar, resembling snowy peaks, making it a visual as well as culinary delight.
Panettone vs Pandoro: The Great Debate
Choosing between panettone and pandoro often sparks heated debates among Italians. Panettone lovers praise its complexity, pointing to the balance of sweet and tangy flavours from the candied fruit and raisins. On the other hand, pandoro enthusiasts prefer its buttery, delicate taste and absence of fruit, making it more versatile for toppings such as chocolate or cream.
Panettone is often sliced into wedges and served plain or with mascarpone cream. Some families enjoy it toasted or paired with sparkling wine. Pandoro, with its soft, buttery texture, is usually dusted with powdered sugar. It’s also served with whipped cream or drizzled with melted chocolate for added decadence.
Modern Takes
Both desserts have evolved over time. Artisanal bakeries now offer variations, including chocolate-filled panettone and pandoro flavoured with liqueurs. Gourmet versions often feature premium ingredients, such as candied citrus peels or luxury chocolate, turning these classics into indulgent treats.
Whether you prefer the fruity charm of panettone or the simplicity of pandoro, these traditional sweets are a must-have for any festive table.
