The ultimate panettone buying guide
Everything you need to know about this classic Italian Christmas tradition
If you’ve strolled through the aisles of Melbourne supermarkets during the festive season, you’ve probably noticed the towering, golden-brown domes of panettone. In recent years, this traditional Italian Christmas bread has become a popular fixture on Australian tables, especially here in Melbourne. But for those of us with Italian roots, panettone isn’t just a sweet treat—it’s wrapped up in memories, traditions, and, for most of us, a fair share of dry, disappointing slices.
As an Italian myself, I grew up with panettone as part of our Christmas celebrations. Every year, families would exchange these large, beautifully wrapped cakes, which would inevitably be passed around between homes—like a game of musical chairs. The end result? By the time the panettone made its rounds back to us, it was often dry, crumbly, and, let’s face it, not very appetising. No one really seemed to enjoy it, yet it remained a Christmas tradition nonetheless.
But when panettone is made well—fresh, fragrant, and soft—it’s nothing short of spectacular. It's a far cry from the over-exchanged, stale versions I grew up with, and a testament to the craftsmanship behind this iconic Italian dessert.
An important note: These reviews are my opinions and you might not agree, that’s ok. Prices in the spreadsheet may vary however every endeavour has been made to get the most up-to-date pricing for 2024.
The Origins and History of Panettone
Panettone's story begins in Milan, Italy, where it’s believed to have been created in the 15th century, although there are many legends surrounding its origins. One popular tale claims that panettone was invented by a young nobleman named Ughetto degli Atellani, who fell in love with the daughter of a baker. To win her heart, he created a sweet, fluffy bread as a gesture of love, which soon became a hit among Milanese nobles.
Over time, panettone spread throughout Italy, and by the 19th century, it had become a staple of Christmas celebrations in the northern regions. Its rise in popularity is partly due to its unique, rich texture—thanks to a lengthy fermentation process and the use of high-quality ingredients like butter, eggs, and citrus zest. While panettone remained relatively regional for many years, the 20th century saw it become a national symbol of Italian holiday culture, with the invention of mass production methods making it widely available across the country.
Today, panettone is not just a Christmas treat in Italy—it’s a beloved dessert enjoyed throughout the year, often paired with a glass of Italian dessert wine or a steaming cup of espresso. What began as a humble Milanese tradition has now taken on global fame, and it's a highlight of holiday tables from Europe to the Americas, and of course, here in Australia.
In this guide, we’ll dive deeper into how panettone’s popularity has exploded in Melbourne in recent years, how to choose the best one, and why a well-made panettone should never be overlooked. So, whether you’re a lifelong fan of panettone or you’re just discovering its appeal, let’s get you set up for a Christmas treat that’s truly worth celebrating.
What is Panettone?
It’s an enriched bread. Meaning it’s a sourdough product that has been enriched with a fat - most traditionally, with butter and eggs. Cheaper versions substitute these ingredients for palm oil, vegetables oils and margarine and you notice the flavour difference quite quickly. The reason I’m highlighting it as a bread is because most people expect a texture and moistness reminiscent of a cake - this is not what you are looking for. You want something that resembles sourdough bread with some air pockets and the ability to tear strips away from the piece - you would have seen me do this in almost all of my review videos.
To read further and to access all (currently 32 and growing all the way until Christmas!) of my detailed reviews and recommendations, please subscribe via the link below. The rest of this guide looks at all of the panettone I’ve reviewed over the last few years, how to pick a ‘good’ panettone within your budget, my ‘best of the best’ lists, and exclusive early access to a recipe that I’ll be demonstrating on the Morning Show on Channel 7 on December 20. Plus paid subscribers will be able to request and vote on the next panettones to review.
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