, the iconic Italian sweet bread, has become synonymous with Christmas cheer and festive gatherings, not just in its native but worldwide. Known for its tall, dome-shaped form and light, airy texture, this is studded with candied fruit and raisins, reflecting its origins as a luxurious treat for Renaissance nobility in Milan.
Steeped in legend and tradition, the name "panettone" likely derives from "pane di tono," meaning "luxury bread," due to its premium ingredients like butter, eggs, and dried fruits, which were once rare and expensive. One legend claims it was invented by a Milanese cook named Toni during a Christmas banquet when a dessert mishap inspired him to combine leftover ingredients, creating "Pane di Toni," later evolving into "panettone." Another romantic tale suggests a young aristocrat invented the bread to win the heart of a baker’s daughter.
Although resembling bread, panettone is classified as a "cake" in Italy due to its sweet, rich dough and celebratory nature. While traditional panettone features candied fruits and citrus peel, modern versions include chocolate, pistachio, or even savoury twists. Its iconic dome shape is crafted with special molds and multiple rising periods, giving it its characteristic lightness. In Italy, strict regulations govern what can officially be called "panettone," ensuring its high quality.
Wondering how do you eat a panettone? It is enjoyed as a dessert or breakfast, often paired with sweet wine, prosecco, or coffee. Some enjoy it plain, while others toast slices to serve with mascarpone, cream, or Nutella. Repurposing leftover panettone is an art form — it can transforms into bread puddings, trifles, French toast, and even croutons. Its versatility, both freshly baked and reused, has cemented panettone’s status as a festive favourite.
Here's your ultimate guide to this festive treat, from how to make panettone, to how to serve and enjoy it.
Panettone recipes
A labour of love, panettone is made like a bread rather than cake – kneaded and left to rise several times to develop its signature airy, honeycomb-like interior. The result is an impressive festive centrepiece.
Credit: Alan Benson
This aromatic twist on the classic panettone switches out raisins for sweet dried apricots, and adds pistachios for a nutty crunch.
These adorable mini panettoni are the perfect individual servings and make excellent gifts, capturing all the flavour of the original in a compact, charming size.
Mini panettone Credit: Smith Street Books
Although not an actual panetonne, this gelato is infused with rich ingredients reminiscent of the iconic dessert, like orange, saffron, vanilla, honey and mixed with raisins.
How do I serve leftover panettone?
A staple during Christmastime, it is possible to have too much of a good thing, and one is often stuck with plenty of leftovers. Here are some creative ideas for repurposing panettone.
Grilling panettone adds a smoky dimension to the sweetness, complemented by juicy nectarines and tangy crème fraîche. A simple yet elegant dessert that’s perfect to whip up when your summer barbeque is firing.
Charred nectarine and panettone Credit: Benito Martin
This quick dish offers a refreshing take on tradition for warmer weather. Simply remove the centre of the panettone and replace it with an ice-cream flavour – or flavours – of your choice, then refreeze before serving.
Credit: Danielle Abou Karam
For this creative repurposing, slices of panettone are fitted into the bottom of a terrine mould, then topped with a semifreddo mixture and another layer of leftover panettone before being frozen to serve.
Aside from ice cream and gelato, another option for filling leftover loaves of panettone is with a fragrant ricotta mixture. This one combines ricotta with flaked almonds, chocolate, cocoa powder, candied fruit and Vin Santo.
Credit: China
Zuccotto, meaning "little pumpkin" in Italian, is a semi-frozen, chilled Italian dessert that gets its name from its cute pumpkin shape. Leftover panettone is the perfect shape for crafting this dessert. This version features layers of ricotta and a spiced chocolate cream.
Ricotta zuccotto Credit: Cook like an Italian
Switch out regular bread for leftover panettone to make an impressive take on traditional bread and butter pudding. Rich, perfumed and custardy, it’s the perfect comfort dessert for festive gatherings.
Credit: Adam Liaw
Toast leftover panettone and serve it with a coffee-infused zabaglione, a decadent Italian custard. The creamy, bold custard and sweet fruity croutons work in perfect contrast.
Credit: Bonacini's Italian Christmas Special
More Christmas sweet treats
Make Christmas dessert while you sleep
