Panettone and Pandoro

Christmas is at the door and Italians are starting to get ready with festive shopping, decorations and delicious food.

Italian “Panettone” and “Pandoro” are two very traditional holiday cakes that are iconic symbols of Italian Christmas celebrations.

Photo by Food Photographer | Jennifer Pallian on Unsplash

Originating in Milan, Panettone is presented as a sweet dough which is characterised by its tall dome-shape and is typically made with a rich mix that includes flour, sugar, eggs and butter. The Panettone is usually flavoured with citrus peel and dried or candied fruits such as raisins and orange peel. The making of Panettone is complex and it involves a long fermentation period that contributes to its light and airy texture. The Panettone is then often enjoyed with a cup of coffee or hot chocolate and can be served plain or with a dusting of powdered sugar.

Photo by Vicky Ng on Unsplash

On the other hand, originating in Verona we have the “Pandoro”.

Pandoro has a different texture and style, like the Panettone it’s very rich and buttery but has a star-shaped look. This dough does not have the candied fruit like we find in the Panettone. Instead, Pandoro is known for its very soft and fluffy texture with sweet, vanilla flavour. It is usually dusted with “zucchero a velo” – icing sugar before serving.

While Pandoro is often enjoyed on its own, Italians do like to use some toppings, such as chocolate or cream, to enhance its flavour.

Panettone and Pandoro can be a delicious gift that can be enjoyed at family gatherings, making the Christmas holidays sweet and tasty.