If you are asking what is panettone, the short answer is a tall, yeast-raised Italian sweet bread studded with candied fruit and raisins. It comes from Milan and is traditionally served at Christmas in Italy and in many countries with Italian communities.
Its dome shape and long, multi-day rise set it apart from ordinary sweet breads. Both traits matter when you slice, serve, and store a loaf.
What Is Panettone and Where Does It Come From?
Knowing what is panettone starts with its history. It is a yeast-leavened bread from Milan in the Lombardy region of northern Italy, and its recipe is a centuries-old one. Italian historical accounts consistently place its origin in Milan, according to the Wikipedia entry on the cake, which makes the Christmas tradition a long-standing one. It is a cousin of the yeast doughs in our pizza dough with bread flour guide, though much richer.
The earliest written reference is an Italian manuscript from 1470, written by a preceptor of the House of Sforza. The American Society of Baking’s article on panettone also covers its history and how the cake is made.
A record from the Borromeo college in Pavia from 1599 lists the ingredients for 13 loaves given to students on Christmas Day. That record is one of the oldest known references to the cake, which shows how long the Christmas link has existed.
The dough is enriched with eggs, butter, sugar, and water. According to the American Society of Baking, candied fruit makes up about 20% of the dry ingredients, and raisins are added alongside it in the final dough. Those two ingredients give the cake its fruity character and set it apart from plain sweet breads. The cake has also travelled beyond Italy and is a Christmas staple in many countries with a history of Italian immigration.
What Is Panettone Made Of and How Is It Made?
The process explains what is panettone at its core: a long, multi-stage dough that proofs for days before it reaches the oven. The American Society of Baking’s process notes describe several fermentation and proofing stages, some in the mother dough and some in the cake itself.
The mother dough is cured, which makes the dough acidic, and the whole process takes days rather than hours.
- A mother dough is refreshed several times over the first days, which cures the dough and makes it acidic.
- The main dough is mixed with eggs, butter, and sugar, a step that requires intensive mixing because of its high fat content.
- Raisins and candied fruit are added to the final dough.
- The dough is shaped and placed in paper molds for a final proof, which gives each loaf its tall, straight sides.
- The loaves bake at 175 to 185 °C for 48 to 50 minutes, according to the American Society of Baking’s process notes.
- Once out of the oven, the cake is hung upside down as it cools, which helps the airy crumb keep its shape, a step that Wikipedia’s panettone entry describes.
The finished cake has a cupola shape that rises from a cylindrical base. A panettone weighing about one kilogram is usually 12 to 15 cm high, so the dome is the easiest way to recognize one on a shelf.
Wild yeast changes the result as well. Wikipedia notes that a panettone made with wild yeast has a longer shelf life, which becomes important later when you store a loaf.
How to Eat Panettone at Home
Once you know what is panettone, serving it is simple. Mashed’s guide to panettone advises slicing it as you would a cake, and Italian guides suggest eating a slice with your morning coffee. It is also often eaten as a snack during the day.
Italian tradition holds that the top of the dome should not be sliced off, because doing so is thought to bring bad luck. Keep the top intact and cut the slices from the sides. Cutting from the sides also keeps the loaf standing upright, so the remaining cake looks tidy on the table and the crumb stays covered between servings. Anyone asking what is panettone etiquette will hear the same advice: leave the dome alone.
- Eat it plain with coffee or tea.
- Toast a slice and add butter or jam.
- Serve a slice with a spoonful of cream for dessert.
What Is Panettone vs Pandoro? How They Differ
Comparing the two also shows what is panettone not: pandoro is a star-shaped cake that usually has no candied fruit. Panettone is a domed bread with candied fruit and raisins. The shape is the quickest way to tell them apart on a bakery shelf.
| Feature | Panettone | Pandoro |
|---|---|---|
| Shape | Tall dome on a cylindrical base | Eight-pointed star |
| Candied fruit | Included, with sultana raisins | Usually not included |
| Rising process | Takes several days to proof | Varies by maker |
| Flavor impression | Fruity | Plainer and buttery |
Flavor descriptions vary between tasters, so treat the table’s last row as a general impression. When people ask what is panettone compared with pandoro, most food guides treat the choice as a matter of taste. If you like dried fruit in your bread, pick panettone; if you prefer a plain, buttery sweet bread, pandoro suits you better. For another Italian sweet to serve after dinner, see our guide to what is limoncello.
How to Store Panettone
Storage depends on what is panettone made with, because wild yeast changes the shelf life. Store unopened panettone in a cool, dry place away from heat, and check the best-before date printed on the pack. Italian brand Olivieri 1882 gives a shelf life of approximately 90 days for its panettone and advises against sudden changes in temperature.
Once opened, wrap the cut face tightly in plastic wrap or foil and keep it in an airtight bag. Home-baking guides commonly say a homemade loaf keeps about a week, although that figure comes from user reports rather than an official source.
Freezing is a common option for keeping panettone longer when you have more than one household can finish, but no official source gives a reliable figure, so check the packaging first. Sources also disagree on refrigeration, and some guides warn that the fridge can make the crumb go stale faster.
Cut slices dry out faster than a whole loaf because more of the soft crumb is exposed to air. That is why it helps to keep the leftovers wrapped as soon as you finish a slice. Cream-filled or chocolate-covered versions may keep differently, so read the label for those. Wherever you keep it, remember what is panettone at its core, a soft, enriched loaf, and avoid spots near the oven or a sunny window, and keep the original wrapper or box until you cut it.
Frequently Asked Questions
What is panettone: a cake or a bread?
Panettone is usually described as a yeast-leavened cake that looks like bread. Its tall, domed shape is what makes it look like bread.
When is panettone eaten?
Panettone is traditionally eaten at Christmas in Italy. It is also a Christmas staple in many countries with a history of Italian immigration.
How big is a typical panettone?
A panettone weighing about one kilogram is usually 12 to 15 cm high. Loaves vary in size, so check the weight on the label before you buy. A one-kilogram loaf is generous for a holiday table, while a smaller loaf suits a household of one or two.
What is panettone and what does it taste like?
Panettone tastes lightly sweet and buttery, with a fruity note from the candied fruit and raisins. Flavor impressions vary by bakery, so a sample from a local shop can help you judge your taste.
Can you eat panettone plain?
Yes, you can eat panettone plain, with coffee, or toasted with butter or jam. Food guides list all three options as common ways to serve it.
Should you cut the top of panettone?
No, Italian tradition advises leaving the top dome whole, and many people follow that custom. Slicing from the sides also keeps the most attractive part of the loaf for serving.
What is panettone made of?
Panettone is made from a yeast dough enriched with eggs, butter, sugar and water, plus candied fruit and raisins. The American Society of Baking says candied fruit makes up about 20% of the dry ingredients.
How long does panettone last?
Check the best-before date on the pack. One Italian brand gives a shelf life of approximately 90 days for its panettone, while a homemade loaf is commonly said to keep about a week.
If you are buying panettone for a holiday table, remember what is panettone at heart: a rich, fruit-studded bread that is best eaten fresh. Pick a loaf with a clear best-before date and check its weight. Slice it with a serrated knife, keep the top dome intact, and wrap the leftovers tightly. A fresh, well-stored loaf tastes far better than one that has dried out. For more Italian food basics, see our learn guides.