Panettone#Notes

{{Infobox food

| name = Panettone

| image = Panettone - Nicolettone 2017 - IMG 7085 (31752542285).jpg

| image_size = 270px

| caption =

| alternate_name =

| country = Italy

| region = Milan, Lombardy

| creator =

| course =

| type = Yeast cake{{Cite book|title=The Oxford Companion to Food|last=Davidson|first=Alan|publisher=Oxford University Press|year=2014|isbn=9780199677337|url=https://books.google.com/books?id=RL6LAwAAQBAJ&pg=PA590|page=590}}

| served =

| main_ingredient = Flour, candied fruits, raisins

| variations =

}}

Panettone{{efn|{{IPAc-en|ˌ|p|æ|n|ɪ|ˈ|t|oʊ|n|i}} {{respell|PAN|ih|TOH|nee}};{{cite American Heritage Dictionary|panettone}}{{cite web|url=http://oxforddictionaries.com/us/definition/american_english/panettone|archive-url=https://web.archive.org/web/20130802134155/http://oxforddictionaries.com/us/definition/american_english/panettone|archive-date=2013-08-02|title=panettone|work=Oxford English Dictionary|publisher=Oxford University Press|url-status=dead}}{{cite Merriam-Webster|panettone}} {{IPA|it|panetˈtoːne|lang|small=no}}; {{langx|lmo|label=Milanese|panetton}} {{IPA|lmo|paneˈtũː|}}.{{cite book|last=Cherubini|first=Francesco|year=1841|author-link=Francesco Cherubini|title=Vocabolario milanese-italiano|language=it,lmo|volume=3|page=164}}}} is an Italian type of sweet bread and fruitcake, originally from Milan, Italy, usually prepared and enjoyed for Christmas and New Year in Western, Southern, and Southeastern Europe, as well as in South America, Eritrea,{{Cite web | url=http://www.madote.com/2016/01/christmas-in-eritrea.html | title=Christmas in Eritrea}} Australia, the United States, and Canada.{{cite web |url= http://www.ansa.it/canale_terraegusto/notizie/prodotti_tipici/2017/12/04/negli-usa-tutti-pazzi-per-il-panettone-e-boom-vendite_b653dfb9-ec37-43c9-99bd-345a4abf1af0.html |title= Negli Usa tutti pazzi per il panettone, è boom vendite |language=it |website=Ansa|date= 4 December 2017 }}

It has a cupola shape, which extends from a cylindrical base and is usually about {{convert|12-15|cm|in|frac=2|abbr=off}} high for a panettone weighing {{convert|1|kg|lb|0|abbr=off|spell=on}}. Other bases may be used, such as an octagon, or a frustum with a star section shape more common to pandoro. It is made during a long process that involves curing the dough, which is acidic, similar to sourdough. The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics. It contains candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked. Many other variations are available such as plain or with chocolate. It is served in wedge shapes, vertically cut, accompanied with sweet hot beverages or a sweet wine, such as Asti or Moscato d'Asti. In some regions of Italy, it is served with crema al mascarpone, a cream made by combining eggs, mascarpone, and a sweet liqueur.

Efforts are underway to obtain protected designation of origin (PDO) and denominazione di origine controllata (DOC) status for this product, but these have not yet been successful.{{cite web |title=EU agricultural product quality policy |access-date=6 December 2008 |url=http://ec.europa.eu/agriculture/qual/en/pgi_06en.htm |archive-url=https://wayback.archive-it.org/all/20090116062021/http://ec.europa.eu/agriculture/quality/ |url-status=dead |archive-date=16 January 2009 }}

Origins

File:Panettone vero.jpg

In Italy, historical accounts of panettone invariably state that it originated in Milan. The word panettone derives from panetto, a small loaf of bread. The augmentative suffix -one changes the meaning to 'large bread'.{{Cite web |title=Learn Languages with LearnWithOliver.com |url=https://www.learnwitholiver.com/italian/grammar-lesson-60 |access-date=2024-12-24 |website=www.learnwitholiver.com |language=en}}

It is possibly mentioned in a contemporary recipe book written by Italian Bartolomeo Scappi, personal chef to popes and emperors during the time of Charles V. The oldest and most certain attestation of the panettone is found in a register of expenses of the Borromeo college of Pavia in 1599: on 23 December of that year in the list of courses provided for Christmas lunch, costs also appear for 5 pounds of butter, 2 pounds of raisins and 3 ounces of spices given to the baker to make 13 "loaves" to be given to college students on Christmas Day.{{cite web |url=http://www.collegioborromeo.it/it/spigolature-darchivio-dicembre-1599-panettone-per-gli-alunni/|title=Spigolature d'Archivio – dicembre 1599: panettone per gli Alunni|work=Collegio Borromeo|access-date=17 August 2022|language=it}} The first recorded association of panettone with Christmas can be found in the Italian writings of the 18th century illuminist Pietro Verri. He refers to it as pan de ton ('luxury bread').{{cite web|last=Dolce Jasmine|title=Panettone: What you should know (ingredients, calories and origin)|website=YouTube |date=2017-11-18|url=https://www.youtube.com/watch?v=4G6y6PTX9GU |archive-url=https://ghostarchive.org/varchive/youtube/20211211/4G6y6PTX9GU| archive-date=2021-12-11 |url-status=live|access-date=2017-11-18}}{{cbignore}}

20th century

File:Homemade Panettone IMG 2509 (15894358720).jpg

In the early 20th century, two enterprising Milanese bakers began to produce panettone in large quantities for the rest of Italy. In 1919, Angelo Motta started producing his eponymous brand of cakes. It was also Motta who revolutionised the traditional panettone by giving it its tall domed shape by making the dough rise three times, for almost 20 hours, before cooking, giving it its now-familiar light texture. The recipe was adapted shortly after by another baker, Gioacchino Alemagna, around 1925, who gave his name to a brand that still exists today.{{Citation needed|date=December 2024}}

The stiff competition between the two that then ensued led to industrial production of the cake. Nestlé took over the brands together in the late 1990s, but Bauli,{{cite web |author=Saatchi |url=http://www.bauli.it/en/ |title=Bauli: pandoro, panettone, colomba, dolci a lievitazione naturale, merende, cioccolato |publisher=Bauli.it |access-date=14 September 2012 |url-status=dead |archive-url=https://web.archive.org/web/20120813022602/http://www.bauli.it/en/ |archive-date=13 August 2012 }} an Italian bakery company based in Verona, has since acquired Motta and Alemagna from Nestlé.{{cite web|author=Shaun Weston |url=http://www.foodbev.com/news/bauli-acquires-motta-and-alemagna-from-nestle |title=News | Bauli acquires Motta and Alemagna from Nestlé |publisher=FoodBev.com |date=1 August 2009 |access-date=14 September 2012}}

By the end of World War II, panettone was cheap enough for anyone and soon became the country's leading Christmas sweet. Lombard immigrants to Argentina, Uruguay, Paraguay, Venezuela, Colombia, Ecuador, and Brazil also brought their love of panettone, and panettone is enjoyed for Christmas with hot cocoa or liquor during the holiday season, which became a mainstream tradition in those countries. In some places, it replaces the king cake.{{Citation needed|date=December 2024}}

Modern consumption

Panettone is widely available in South America, including in Argentina, Brazil, Chile (see: pan de Pascua), Peru, Colombia, Uruguay, Venezuela, Bolivia, Paraguay, and Ecuador. It is known in Spanish as panetón or pan dulce, and as panetone in Brazilian Portuguese. Peru's Antonio D'Onofrio, son of immigrants hailing from Caserta, Italy, spawned his own brand using a modified form of the Alemagna formula (e.g., candied papaya is used instead of candied citron and lemon, as these fruits are not available in Peru), which he licensed along with the packaging style. This brand is now also owned by Nestlé and exported throughout South America. Panettone is popular within Italian communities in the US, Canada, Australia, and the UK.{{Citation needed|date=December 2024}}

Italian food manufacturing companies and bakeries produce 117 million panettone and pandoro cakes every Christmas, collectively worth €579 million.{{cite news | access-date=6 December 2008| title=Panettone makers want to keep Christmas cake Italian| url=https://www.reuters.com/article/idUSL12575770/ | work=Reuters | first=Robin | last=Pomeroy | date=12 December 2007}}

Peru is the world's biggest consumer of panettone, surpassing Italy, with 1.3–kg of panettone per person in a year for Peru.{{cite news | access-date=6 February 2024| title=Perú es el país que consume más panetón en el mundo, superando a Italia| url=https://agraria.pe/noticias/peru-es-el-pais-que-consume-mas-paneton-en-el-mundo-superand-34121#:~:text=kg%20de%20Italia-,Per%C3%BA%20es%20el%20pa%C3%ADs%20que%20consume%20m%C3%A1s,el%20mundo%2C%20superando%20a%20Italia&text=Seg%C3%BAn%20el%20%C3%BAltimo%20estudio%20de,(0.8%20kg%20por%20persona) | work=Agraria | date=12 December 2023}}{{cite news | access-date=6 February 2024| title=Perú es el mayor consumidor de panetón del mundo, venciendo a Italia y Brasil: los retos que enfrenta el 2023| url=https://www.infobae.com/peru/2023/12/09/peru-es-el-mayor-consumidor-de-paneton-del-mundo-venciendo-a-italia-y-brasil/ | work=Infobae | first=Edwin | last=Montesinos | date=19 December 2023}}

Panettone#Notes

Origins

20th century

Modern consumption

See also

Notes

References

Further reading