Natale (Christmas) in Italian conjures up images of trees shimmering with decorations, Nativity scenes and Panettone, that light, sweet bread which has become synonymous with the holidays in this part of the world.

There are a number of legends regarding Panettone, many of them romantic in nature. This is Italy after all! According to one, it was first whipped up by a poor nun as a Christmas present for her colleagues. Yet another speaks of a young baker in the court of Ludovico Il Moro, the Duke of Milan, who, having burnt the evening’s dessert, threw together eggs, flour, sugar, raisins, and candied orange peel to make a sweet bread. One popular story tells of a baker named Toni who, wanting to woo a beautiful maiden, made a delicious bread nicknamed “pan di Toni” by his customers. Or it could have simply been a type of “big” bread prepared in 15th-century Milan that has transcended time.

Whatever the truth, Panettone has become a worldwide sensation, available nearly everywhere, the pyramids of distinctive flat-topped boxes signaling that the holiday season is upon us.

Most Panettones are mass-produced in factories such as Bauli in Verona (which turns out over 100,000 a day around Christmas) and are characterized by their domed shape. The most prized Panettones, however, are those which are handmade by artisanal bakeries around the country. They are likely to be more rustic in shape and richer in taste.

What makes Panettones so special? They are made with the finest and freshest ingredients, fresh eggs, butter, yeast, soft wheat flour, sugar, plump raisins soaked in wine and Sicilian orange peel. Left to rise 3-4 times over the course of a day, the dough is baked in tall containers, resulting in the dome-shaped, fluffy bread that takes several days to produce from start to finish.

How do you eat panettone? The possibilities are endless. In Italy on Christmas morning, it is served in wedge-shaped slices, maybe toasted a bit. Perhaps it is spread with a bit of Nonna’s jam or served with a touch of mascarpone, a rich creamy sweet cheese. If it is served at lunch or in the afternoon, a small glass of Asti Spumante or Prosecco or Vino Santo may accompany the slice.

It is traditional in Italy to take a Panettone as a gift to your hostess when visiting around the end of the year. If you are a popular hostess, you could end up with more Panettone than you can slice. Consider using the cake as a base for tiramisu, trifle, bread pudding or some other delicious treat.

And if you haven’t had your share, don’t worry. You can start eating Panettone all over again to celebrate the New Year (Capodanno!). Buon Natale! Merry Christmas!

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