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.