Panettone is the classic Italian Christmas cake: soft, sweet, filled with raisins and candied fruits, with its iconic dome shape. Pandoro, on the other hand, is star-shaped, golden, and buttery, without raisins or candied fruits. Both are essential on Italian holiday tables, often given as gifts and shared with friends and family at festive gatherings.
The other day, I wandered into a shop and sent some photos of Panettones to my friend Louise. She laughed: “The shelves are already full of Panettone… and it’s only October!” The world may be speeding up, but that’s not why I’m writing this post.
If you want something extra special for Christmas, now is the perfect time to preorder — Gucci, Dolce & Gabbana, Fornasetti, and Iginio Massari are already unveiling their masterpieces.
Panettone – Milan’s Sweet Legend
If you think you don’t like Panettone, you’ve simply never tasted a real, handcrafted one. Panettone is the essence of Natale: a blend of Italian identity, tradition, sugar, eggs, and candied fruit, all wrapped beautifully.
Its story is a mix of legend and history. Ancient Romans already enjoyed panem triticummal, a bread sweetened with eggs and raisins. By the Middle Ages, wealthy Milanese families were celebrating Christmas with sweet white bread, leading city officials in 1395 to decree that every bakery must sell it at a fair price.
One story says the name comes from “Pan di Toni” — a baker’s apprentice named Toni, who created the recipe to impress a girl, or perhaps saved a ruined dessert during a royal feast. Either way, Milan’s festive cake became legendary.
Modern Panettone owes its fame to Paolo Biffi, who baked a huge version for Pope Pius IX in 1847, delivering it by carriage. Today, Milanese bakers perfect their recipes for years, and from late September to Christmas Eve, Panettones flood the shops, wrapped in colorful packages.
Designer Panettones
Beyond the traditional, designer Panettones have become collectible art pieces: Gucci Osteria, Dolce & Gabbana,. Gucci Osteria’s limited-edition version comes in a pink metal tin and flannel pouch, featuring chocolate and black cherry flavors crafted by chef Karime López.
Serving Tip
Leftover Panettone? Toast a slice in butter and drizzle it with a bit of Grand Marnier. Pure heaven.
Pandoro – Verona’s Star
Pandoro, the golden star of Verona, is equally irresistible. Soft, buttery, and lightly dusted with powdered sugar, it’s the perfect dessert for those who prefer a pure, vanilla-scented sweetness.
Its story begins in Verona in 1884, when pastry chef Domenico Melegatti was officially commissioned to create a new Christmas dessert. Painter Angelo Dall’Oca Bianca designed its iconic eight-pointed star mold, and when Melegatti saw the cake’s golden color emerge from the oven, he exclaimed: “Pan de oro!” — the bread of gold.
Pandoro takes hours of kneading and resting to achieve its soft, airy texture. Served sliced, layered with creams, or simply dusted with sugar, it always shines at the center of the table.
Pair It Right
Enjoy Pandoro with a glass of Moscato d’Asti or Franciacorta, or even a sweet Malvasia passito. Prefer red? Try a light Port — it highlights Pandoro’s buttery aroma beautifully.
Panettone vs Pandoro – Which One Wins?
- Panettone: Fruity, traditional, festive.
- Pandoro: Elegant, golden, buttery simplicity.
- Best Choice: Both. Because who can choose between Milan and Verona?
There’s something magical about how these Italian Christmas cakes bring people together. You’ll find Panettone and Pandoro not only in Milan or Verona but in elegant boutiques from Paris to New York, and even on luxury cruise ships that sail the Mediterranean. They’ve become symbols of Italian excellence — proof that good taste travels far beyond borders.
If you want to experience that festive Italian magic for yourself — the aromas, the textures, and the sweet story behind every slice — you already know where to start. 🍰
Write to me at victoria@victoria.cruises and bring a little dolce vita to your Christmas table this year. 🇮🇹🎄✨