{"id":6705,"date":"2025-11-23T14:57:43","date_gmt":"2025-11-23T06:57:43","guid":{"rendered":"https:\/\/www.tastytrip.com\/?p=6705"},"modified":"2025-11-23T22:45:59","modified_gmt":"2025-11-23T14:45:59","slug":"panettone","status":"publish","type":"post","link":"https:\/\/www.tastytrip.com\/en\/panettone\/","title":{"rendered":"Panettone Is More Than Just A Bread For Christmas"},"content":{"rendered":"<p>No one quite knows when it started, but Asia has been swept up in a Panettone wave in recent years. Just like how the Japanese eat strawberry shortcake at Christmas and Germans enjoy Stollen, Panettone is something Italians can\u2019t celebrate Christmas without.<br \/>\n<a href=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan.png\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan.png\" alt=\"\" width=\"984\" height=\"1168\" class=\"aligncenter size-full wp-image-6706\" srcset=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan.png 984w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan-253x300.png 253w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan-863x1024.png 863w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan-768x912.png 768w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan-10x12.png 10w\" sizes=\"(max-width: 984px) 100vw, 984px\" \/><\/a><\/p>\n<p><iframe title=\"\u8056\u8a95\u9eb5\u5305\u72c2\u71b1\uff1aPanettone \u6311\u9078\u6307\u5357\uff01\u5c3a\u5bf8\u3001\u4fdd\u5b58\u671f\u9650\u3001\u5b54\u6d1e\u662f\u95dc\u9375\uff01Panettone Tips You Need\uff01\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/2Mh4YGHp0fQ?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p style=\"text-align: center;\">@Jocelyn \u534e\u59d0\u7684TastyTrip YouTube<\/p>\n<p>Panettone belongs to the bread category\u2014 yet it looks as airy as chiffon cake, with the butteriness of brioche, the elastic interior of Japanese milk bread, and the rich dried-fruit aroma of Stollen. You could say it brings together the best traits of many beloved baked goods. Maybe you\u2019re unimpressed by Panettone the same way I was, because of the overly sweet, dry, or greasy versions commonly found on the market.\u00a0<div \/><div \/>\nThen one day, by chance, I bought a Panettone from Italo Vezzoli at Eataly in Turin \u2014 and was completely stunned by how good it was.<\/p>\n<p>It wasn\u2019t even the classic version with raisins and candied oranges. It was topped with lemon meringue sugar pearls and almonds. The complexity lifted from the long-fermented dough, the mouthfeel exactly like cotton candy\u2026\u2026I still think about it to this day. I had initially stared at the big, hefty loaf wondering how many days it would take to finish it; turns out I was worried for nothing.<\/p>\n<p style=\"text-align: center;\"><img decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pen1.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>Panettone from\u00a0Italo Vezzoli<\/p>\n<p>And just like how people rush to buy salted egg yolk pastries for Mid-Autumn Festival, scoring Panettone made by masters like Andrea Tortora or Niko Romito is like hitting the jackpot. Having tasted them, I can say they absolutely live up to the reputation \u2014 each with its own style. Some lean into eggy aromas, some spotlight the butter, others captivate with boozy fruit aroma, but what they all share is an impossibly airy softness and an irresistible flavor.<\/p>\n<p style=\"text-align: center;\"><img decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan2.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>Niko Romito<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan3.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>Andrea Tortora<\/p>\n<p><iframe title=\"Panettone\u8056\u8a95\u9eb5\u5305\u7684\u79d8\u65b9\u662f\uff1f\u7fa9\u5927\u5229\u7cd5\u9ede\u5e2b\u300c Andrea Tortora \u300d\u7684Panettone\u6436\u4e0d\u5230\uff1fFun facts about Andrea Tortora \u2018s Panettone\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/3bmQA-Y6GRs?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p style=\"text-align: center;\">@Jocelyn \u534e\u59d0\u7684TastyTrip YouTube<\/p>\n<p>When I eat Panettone, I\u00a0insist on\u00a0having a piece with both the caramelized crust and the crumb together \u2014 that\u2019s the only way to enjoy the dual textures in one bite. It pairs beautifully with tea or sparkling wine, and I love tearing it apart by hand as a snack. The only concern is that it vanishes as quickly as popcorn in a movie theatre. And if you generously spread some mascarpone or 70% pistachio cream on top, it becomes sinful. Plus a glass of\u00a0demi-sec\u00a0champagne? Perfection.<\/p>\n<p><a href=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan3.jpeg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan3.jpeg\" alt=\"\" width=\"1080\" height=\"1920\" class=\"aligncenter size-full wp-image-6710\" srcset=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan3.jpeg 1080w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan3-169x300.jpeg 169w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan3-576x1024.jpeg 576w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan3-768x1365.jpeg 768w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan3-864x1536.jpeg 864w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan3-7x12.jpeg 7w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/a><\/p>\n<p><a href=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan4.png\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan4.png\" alt=\"\" width=\"822\" height=\"1166\" class=\"aligncenter size-full wp-image-6711\" srcset=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan4.png 822w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan4-211x300.png 211w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan4-722x1024.png 722w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan4-768x1089.png 768w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan4-8x12.png 8w\" sizes=\"(max-width: 822px) 100vw, 822px\" \/><\/a><\/p>\n<p>Of course, the very Panettone that haunts my dreams is also notoriously labor-intensive \u2014 enough to make bakers tremble. The process slowly grinds down one\u2019s patience; time is the true magic, and shortcuts simply don\u2019t exist.<\/p>\n<p>A typical Panettone takes around three days to make, and everything begins with the sourdough starter, thelievito madre. Each bakery has its own recipe when it comes to Panettone, but they will all tell you the same thing: the\u00a0lievito madre\u00a0is key. It stabilizes the dough structure, and the complex aromas developed during fermentation are impossible to replicate with commercial yeast. A chef once joked, \u201cIf the ingredients are good enough, we probably don\u2019t need to work.\u201d The same goes for Panettone \u2014 if your starter is good, you\u2019ve already won half the battle. Starters vary by bakery too: some are 50 years old, others over a hundred, nurtured daily like a Chinese master stock that lives on for generations.<\/p>\n<p>Besides the starter and flour, Panettone relies on large amount of butter, egg yolks, and sugar. Butter and yolks create moisture; sugar binds water to make the crumb soft; and high-protein flour gives elasticity and extensibility. So, forget about the idea of making a \u201chealthy low-sugar low-fat Panettone\u201d.<\/p>\n<p><a href=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan5.png\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan5.png\" alt=\"\" width=\"1080\" height=\"759\" class=\"aligncenter size-full wp-image-6712\" srcset=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan5.png 1080w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan5-300x211.png 300w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan5-1024x720.png 1024w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan5-768x540.png 768w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan5-18x12.png 18w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/a><\/p>\n<p>After rounds of kneading, fermentation, and resting, the dough is finally mixed with dried fruits or other additions depending on the flavor. At this stage, the dough is soft, moist and elastic, pulling into a thin translucent membrane \u2014 it always reminds me of mochi, or the delicate skin of a baby. Only this texture can support the dramatic rise in the oven. The dough is shaped, placed into its mold, and then begins another long wait.<\/p>\n<p>Patience is needed not only to make Panettone, but to eat it as well. Once it comes out of the oven, the air floods with the aroma of butter and fruit. But you still can\u2019t dig in. It has to hang upside-down overnight so the denser butter, sugar, and moisture can redistribute evenly, keeping the loaf from collapsing. (It reminds me of my childhood, watching my family invert chiffon cakes on wine bottles.) And even after the hanging, it takes another three days for the dough to fully absorb the flavors and notes from the fruits and vanilla added to generate the flavor peak.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan6.jpeg\" alt=\"\" width=\"1056\" height=\"1328\" \/>Owner of Turin's\u00a0Pasticceria Racca, Andrea Moscone<\/p>\n<p>The traditional Panettone includes candied citrus and raisins, but bakeries quickly embraced creativity: chocolate, almond icing, candied lemon, amarena, pistachio\u2026 Massimo Bottura\u2019s Gucci Osteria in Tokyo released a Sorrento-lemon edition this year; Andrea Tortora collaborated with the classic Milanese pastry brand Cova on a raspberry and ruby chocolate Panettone. And at a chef collaboration event involving Yannick All\u00e9no in Turin\u2019s Condividere this year, they even served a savory \u201cPanettone sandwich.\u201d Watching the masters innovate each November has become a joy in itself.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan8.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>Andrea Tortora\uff08Left\uff09\u3001Gucci Osteria, Tokyo\uff08Right\uff09@at_patissier\/ Gucci Osteria<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan7.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>Savory Panettone Sandwich from\u00a0Condividere, Turin (Special Event)<\/p>\n<p>Before even tasting a great Panettone, your other senses are already rewarded \u2014 cut it open and the perfume of flour, butter, and fruit weaves together to enchant you. Tear along its cloud-like crumb, and it melts on the tongue like cotton candy, with a lingering finish. In fact, Panettone artisans are said to judge the dough\u2019s progress by sound \u2014 when you think about that, making Panettone truly engages all five senses.<\/p>\n<p>Panettone originated in Milan, and there are many stories about its beginnings. The most famous tells of a baker named Toni who accidentally invented a loaf mixed with dough and candied fruit, hence \u201cPan di Toni\u201d \u2014 Toni\u2019s bread \u2014 which eventually evolved into Panettone.<\/p>\n<p><a href=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pna9.png\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pna9.png\" alt=\"\" width=\"816\" height=\"1206\" class=\"aligncenter size-full wp-image-6717\" srcset=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pna9.png 816w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pna9-203x300.png 203w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pna9-693x1024.png 693w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pna9-768x1135.png 768w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pna9-8x12.png 8w\" sizes=\"(max-width: 816px) 100vw, 816px\" \/><\/a><\/p>\n<p>At Pasticceria Racca in Turin, a bakery with over seventy years of history, owner Andrea Moscone proudly showed us their starter: \u201cIt\u2019s older than everyone sitting here \u2014 already 75 years old.\u201d When I randomly asked about their butter, I was surprised to hear that they use clarified butter from Belgium. They also use two types of flour from the U.S. and Italy, and they source their raisins from Australia. It seems that in the pursuit of quality, they\u2019ve long abandoned the stereotype of \u201cItaly is the best.\u201d Their classic Panettone and their signature chocolate-pear version were truly delicious, but what moved me even more was the pride and passion they radiated through every gesture \u2014 things consumers rarely get to see.<\/p>\n<p><a href=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan10.png\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan10.png\" alt=\"\" width=\"818\" height=\"1028\" class=\"aligncenter size-full wp-image-6718\" srcset=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan10.png 818w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan10-239x300.png 239w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan10-815x1024.png 815w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan10-768x965.png 768w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pan10-10x12.png 10w\" sizes=\"(max-width: 818px) 100vw, 818px\" \/><\/a><\/p>\n<p>Clearly, Panettone is far more than just \u201cChristmas bread.\u201d<\/p>\n<p>Author: Patty Chuang<br \/>\nPhotos:\u00a0Patty Chuang<\/p>","protected":false},"excerpt":{"rendered":"<p>No one quite knows when it started, but Asia has been swept up in a Panettone wave in recent years. Just like how the Japanese eat strawberry shortcake at Christmas and Germans enjoy Stollen, Panettone is something Italians can\u2019t celebrate Christmas without.<\/p>","protected":false},"author":2,"featured_media":6707,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[3],"tags":[59],"class_list":["post-6705","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-59"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u6f58\u7d0d\u6735\u5c3cPanettone\uff0c\u9060\u4e0d\u53ea\u662f\u4e00\u9846\u8056\u8a95\u9eb5\u5305 - TastyTrip<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tastytrip.com\/en\/panettone\/\" \/>\n<meta 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