Do you make artisan panettone?
pa-net-TO-ne — four syllables, double 't'. Stress on third syllable.
In autumn and Christmas season when looking for a genuinely artisan panettone — one of Italy's most technically challenging baked products.
Panettone is Milan's Christmas cake — a tall, dome-shaped brioche-like sweet bread with candied fruit and raisins. Artisan panettone requires 36–72 hours of natural leavening ('lievito madre') and can cost €30–80 for a small one. Industrial panettone (Bauli, Motta) costs €5–10.
Con lievito madre?
With sourdough?
Natural leavening ('lievito madre') is the defining feature of artisan panettone
Classico o con il cioccolato?
Classic or with chocolate?
Chocolate panettone ('al cioccolato') has become as popular as the classic version
Il pandoro è diverso dal panettone?
Is pandoro different from panettone?
'Pandoro' is the Veronese alternative — a star-shaped, plain golden sweet bread without candied fruit
The artisan panettone revival in Italy is one of the country's most exciting food phenomena. Led by pastry chefs like Iginio Massari (the 'king of panettone') and Carlo Muzzi, artisan panettone has been elevated to a luxury product. The best cost €40–100 and have complex flavours from aged sourdough and quality candied fruit.