Why panettone is the most underrated Christmas treat ever

So what is panettone?

Other than totally mouth-wateringly delicious? Panettone is a rich, brioche-like bread that’s fluffy, buttery, light and totally moreish. Today, producers have got creative and make panettone with chocolate, liqueurs (think limoncello) and other fruits, like pear, cherry and apple.

The sweet bread is made with flour, butter, eggs, yeast, milk, currants, orange zest and often nuts. Before baking, it’s typically left to proof for hours allowing it to rise to the tall, rotund shape for which it’s renowned.


The story of Panettone

Born from the Italian word panetto, or ‘small loaf cake’, the bread originated in Milan in the 18th century but became mainstream in the early 20th century when bakers decided to make the stuff in large batches, driving down the cost and turning it into a popular gift.

Today, the word ‘panettone’ literally means ‘big bread’ and is still a festive gift popular for its rich history and tradition. It’s also shared among family and friends at Christmas as a celebration cake served with coffee, desert wine and my favourite – a tall sparkling glass of prosecco.


How to eat panettone

When it comes to eating panettone, simple is best – toast it, slather it with butter or mascarpone, or eat it plain with a sharp espresso or glass of prosecco.

Panettone is far more versatile than it may initially seem. Left over panettone, particularly, is great for adding a twist to bread and butter puddings, trifles and cakes.


Picking a panettone

It’s important to note that not all panettone is created equal. From discount supermarkets to gourmet providores you’ll find it in every shape, size, flavour, price and wrapping imaginable. Looking for a little guidance? Here are a few tips to put you on the right path.

  1. Make sure it’s made with 100 per cent real butter and natural yeast, not margarine or vegetable oil.
  2. Check its date of production. Panettone does last an awfully long time (and freezes well too) however natural ingredients are always affected by heat. New season panettone that arrives in Australia closer to Christmas is a better bet for freshness and quality.
  3. Buy from small businesses – large supermarkets and national chains often stock mass-produced goods that can be sold at cheaper prices. Small retailers may be more expensive but trust us – you get what you pay for!



The Black Truffle stocks a high quality range of artisan panettone each Christmas.  This year our favs include:

  1. The best, authentic traditional panettone: BreraMilano ,1930, $55
  2. The most surprising (and delicious) flavour: Vergani Limoncello, $50
  3. The best chocolate panettone: Vergani Pistachio & Choclate, $50
  4. The best stocking filler: Simon Johnson traditional panettone, $12,95
  5. The best fruit-free: Simon Johnson Pandodo (we know this isn’t technically panettone, but it’s basically the same minus the dried fruits), $50

Grab yours before stocks run out!