“Panettone” is definitely the “official” Christmas pastry in Italy. The Tradition places its birth in the city of Milan and the very first recipes that refer to this historical Christmas pastry date back to year 1200: Panettone was a kind of bread enriched with yeast, honey, dried grapes and pumpkin.


As often happens in Italy, there are many legends related to the birth of this dessert.

A first myth goes back to the times of Duke Ludovico il Moro: a certain Ughetto fell in love with the young and beautiful Adalgisa. In order to astonish her, he tried to become a confectioner like her father, called Toni, creating a bread with flour and yeast, rich in butter, eggs, sugar, cedar and candied orange. This new recipe, fruit of the love between Ughetto and Adalgisa, became an extraordinary success also at the court and the people came from every region to buy and taste this “Pan del Ton”, the Italian of “Bread of Tony”.

A second legend tells instead that for Christmas Eve, at the court of Duke Ludovico, it was decided to prepare for the first time a special and new dessert. Unfortunately, during the preparation of the pastry, the cook burned the bread that contained grapes. In the middle of imprecations and screams the voice of a young boy, named Toni, raised up in the kitchen: “Serve We the pastry anyway, we have to say that the burned part is deliberately desired!” When the guests tasted the strange recipe, the dessert achieved resounding success and a chorus raised up from the kitchen: “Long life to pan del Toni! “

recipe panettone


Today “Panettone” is recognized all over Italy as the Christmas national pastry. The original recipe consists of a first dough of 50 l of lukewarm milk, 2 g brewer’s yeast, a spoon of malt and 80 g of flour. Then wait the rising of the dough at the temperature of about 30 degrees and let it sit for 1 hour. Then combine the leavened dough with 200 grams of flour, the rest of the yeast, 2 whole eggs, 60 g of butter and 60 g of sugar: knead well; the dough will take about 2 hours to rise. Once the second dough has risen, you need to add the rest of the eggs, the egg yolks and 220 grams of flour, kneading for a time longer than before, then add the rest of the sugar and a pinch of salt. Last step is to add candied oranges, lemon zest and raisins. Mix everything creating a sort of “ball” and let rising 2-3 hours. Finally bake in oven: 200 ° for 15 minutes, then lower to 190° and cook another 15 minutes. Finally, lower to 180 ° and finish cooking for another 30 minutes.



250 g flour 0 type
250 g flour 00 type
12 g brewer’s yeast
50 ml milk
4 eggs
3 egg yolks
160 g of butter
160 g of sugar
1 lemon peel
2 tablespoons of candied orange peel
100 g of raisins
1 spoon of malt
1 pinch of salt