Panettone is one of the most iconic Christmas breads in Italy, with a long history and rich legends. Every year around Christmas, this towering, soft sweet bread becomes a must-have on the Italian table and symbolizes happiness and reunion.
The origin and legend of Panathoni
Panathoni’s origins can be traced back to Milan in the 15th century, and there are many legends about its birth.
Legend 1: The story of nobility and love
One of the romantic legends describes a Milanese nobleman who fell in love with the daughter of a poor baker, and the nobleman’s family objected to the affair. In order to get along with his sweetheart, the aristocrat assumed the pseudonym “Tony” and worked in the bakery of his beloved girl. He used his fortune to buy expensive ingredients for his shop and make a sweet bread with raisins, orange peel and preserves. The new bread was loved by customers, helped the bakery prosper, and eventually won the approval of the girl’s family. People call this bread “Pana Toni”, which means “Tony’s bread”.
Legend 2: The coincidence of baking mistakes
Another legend tells that Ludovico Sforza, Duke of Milan, held a feast on Christmas Eve, but the pastry chef negligently scorched the dessert, leaving little of the ingredients left. At this point, Tony, a young apprentice, had an idea and mixed the remaining flour, sugar, eggs, raisins and preserves to make a new bread. This sweet bread was so well received that the Duke named it “Pana Tony” in honor of this “sweet accident”.
Pana Tony’s development
Over time, Penathoni gradually became a traditional Christmas dessert in northern Italy and reached the world at the beginning of the 20th century. In the thirties and forties, the two major Italian brands, Motta and Alberto Pavesi, industrialized the production of Panatoni, making this bread a household name during the Christmas season in Italy and around the world.
Panatoni’s preparation and taste
Traditional Pannatoni is made with natural yeast and flour, sugar, eggs, butter, and is fermented for a long time to achieve the desired fluffy taste. When roasted, it has a golden brown surface and a fluffy and chewy interior with intense aromas of vanilla, citrus and fruit.
Traditional taste: Typical Panatoni is infused with candied orange peel, lemon zest and raisins for a sweet and sour taste.
Modern changes: Today, Panatoni’s flavors are becoming more and more diverse, with innovative flavors infused with chocolate, nuts or matcha, and even gluten-free, sugar-free healthy versions to suit different demographics.
Festive traditions and cultural implications
In Italy, the gift of Pana Toni during Christmas is a symbol of blessings and reunion, and the bread becomes a gift for family gatherings and friends, carrying people’s hopes for the new year. Even Italians who have left their homeland buy or make Panatoni at Christmas as a way to relive the taste of home and pass on the warmth of the holiday.
From a local dessert to a global favourite festive delicacy, Panatoni’s birth is inextricably linked to love, coincidence, and culture. Every year around Christmas, this classic sweet bread is like a symbol of happiness, evoking the hope of reunion, joy and good memories.
