A sweet Italian bread loaf traditionally eaten at Christmas, characterized by its tall, dome-shaped form and light, airy texture studded with candied fruits and raisins. It requires a lengthy fermentation process using natural yeast.
From Italian 'panettone,' literally meaning 'big bread' (from 'pane' meaning bread and the augmentative suffix '-one'). It originated in Milan and has been associated with Christmas celebrations since the Renaissance, with various legends explaining its creation.
Authentic panettone takes up to 20 hours to make due to multiple fermentation stages, and the dough is so delicate that bakers hang the finished loaves upside down while cooling to prevent collapse. The traditional recipe is protected by EU law, and real panettone must be naturally leavened - no commercial yeast allowed!
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