Panettone, a sweet originating in Milan, is the great symbol of Christmas in Italy. Traditionally made with dried fruits and a soft dough, it has centuries of history and continues to delight generations.
Milanese tradition and health
In Milan, it is customary to save a slice of panettone until February 3, the celebration of Saint Blaise. It is believed that eating the sweet treat on this date protects against sore throats, in honor of the saint who saved a young man with blessed bread.
Upside down cold
The characteristic lightness of panettone requires special care after baking. It must be hung upside down on skewers for several hours to prevent it from collapsing, ensuring its unique texture.
Legends about the origin
The name “panettone” is surrounded by legends. One of the most popular stories says that the sweet was created by a kitchen assistant named Toni, who improvised the recipe after a mistake at the court of Ludovico il Moro, Duke of Milan. “Toni’s pan” is said to have given rise to the term panettone.
However, the most likely explanation is simpler: the word comes from “panetto,” which in Italian means small bread. The suffix “-one,” used to indicate something larger, transformed the term into “panettone,” literally “big sweet bread.”
Historical records
The first mention of panettone occurred in 1606, in a Milanese-Italian dictionary. Later, in the XNUMXth century, Francesco Cherubini described the sweet as a Christmas bread with butter, eggs, sugar and raisins.
Transformation in the 20th century
The tall, cylindrical appearance only emerged in 1919, when Angelo Motta introduced a form of paper that revolutionized its manufacture. Its popularity grew with large-scale production promoted by brands such as Motta and Alemagna.
Quality Seal
Since 2003, an official certificate has guaranteed the authenticity of “Panettone Tipico della Tradizione Artigiana Milanese”. To this end, producers follow strict rules defined by Milanese master confectioners.
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