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Italian Christmas Sweets: Pandoro and Panettone

Ciao a tutti!

Considering that we are in the middle of the Christmas Holiday i thought that it could talk about two of the most famous sweets that Italian eats in this period called Pandoro and Panettone.


At a first look they may look similar, but in substance they are quite different and source of debate during Christmas family gatherings since half of the people are in Pandoro faction and the other half in Panettone’s one.


The history of Pandoro dates back at the end of the 19th century; invented by Mr. Melegatti in the city of Verona who decided to call it “Pan de oro” (golden bread), which was a sweet deriving from a more ancient one called “Nadalin”.





There are other theories that this sweet has mitteleuropean influence (in particular from a sweet called Wienerbrot).


Whatever its origin, Melegatti modifies the previous recipes, making them more light, and decides to cook the pandoro in an eight-pointed star-shaped metal mold, like that of Nadalin, but higher in shape.

As for the recipe, the patent registered by Mr. Melegatti says that the following ingredients are mandatory: flour, sugar, butter (least 20% of the product), yeast, vanilla flavoring and salt.

Nowadays the Pandoro is eaten wadding on top icing sugar, and some peoples after taking a slice (or more than one!) add Chocolate cream or cream.


Now it’s time to talk about the other contender: Pandoro.


As you may know Pandoro has a characteristic dome shape, the main ingredients are: flour, sugar, eggs, butter (at least 16% of the product), raisins and candied citrus peel (at least 20% of the product), natural yeast and salt.




The process for making it it’s really complicated, that is why not so many people bake it at home.

There is no doubt that Panettone is a Christmas sweet of Milan, since ancient times.

But it is not clear the origin of the name itself: it may refer to a big simple pan made during the 17th century in which various ingredients have been added over time (such us the raisin) or it may refer to a more ancient period.


The name may also derive from "Toni's bread" when at the end of the fifteenth century, at the court of Ludovico Sforza, during a l banquet, a young bakery boy fell asleep while watching over ta oven where a cake was baking. The dessert burned and, in order to get out of that situation, he improvised a dessert with the leftover bread dough and all the delicacies he finds around the kitchen such as butter, raisins and candied fruit.


Luckily the Duke loved the sweet and ordered to serve it every Christmas.


What about you? have you ever tried them? share your experience below!

A presto!

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