Traditional Panettone

Only the very best panettone gets to wear the Giadzy label, and this one is simply as good as it gets.

Size | 2.1 lbs

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It wouldn’t be an Italian Christmas without panettone, and our traditional panettone is guaranteed to make the season extra-delicious. Naturally leavened for 48 hours for a rich, complex flavor with a moist, open crumb, this panettone is studded with juicy raisins and candied orange and citron. The dough is worked by hand at the Perbellini bakery in Verona and is gently rested upside down after baking to achieve its towering height. It comes in a custom-designed tin inspired by classic Italian design that will be a beloved keepsake long after the panettone is gone.

Many cultures enjoy a rich, eggy bread around Christmastime, often studded with dried fruits and nuts. Packed with expensive ingredients, they have long been considered an accessible bit of luxury for the festive season. While its history can be traced back to the ancient Romans, panettone as we know it originated in Milan in the 15th century. Its iconic dome is now a beloved presence at Christmas festivities around the country.

In 1891, Giovanni Battista first perfected his recipes for the leavened breads and other baked goods that Perbellini is famous for. Today, his grandchildren are still using those time-honored techniques in their shop in the province of Verona, in the Veneto region. Every step of the baking process is managed by hand. Their panettone dough rises for 24 hours to reach its towering heights, then rests gently after baking to ensure every one meets their exacting standards.

This panettone is light, fluffy, and subtly sweet, with a light citrus aroma. It is traditionally enjoyed by the slice with a glass of sweet dessert wine, but it makes a great breakfast alongside your morning coffee, too! For a truly decadent Christmas breakfast, slice it and use to make French toast. If stored in an airtight container, panettone will last several weeks once opened. Warm it up before serving! Preheat your oven to 200°F, then turn it off. Place the panettone in the oven for about 10 minutes, then remove and serve - it will taste as if it was just baked. You can also warm or toast individual slices to extend the life of your panettone even further.
Size: 2.1 lbs
"0" type wheat flour, sugar, class A eggs, sultanas, butter (milk) 20%, orange and citron cubes, egg yolk, natural yeast (wheat flour), emulsifier: (mono and diglycerides fatty acides), favlours, salt, vanilla pods

May contain traces of nuts, soy, sesame seeds, peanuts and mustard seeds.

 View Nutritional Table