Panettone 101: What It Is, Why It Matters at Christmas – and How To Choose One

Over the last few decades panettone, an enriched sweet Italian bread, has become as much a Christmas staple in Melbourne as it is in its birthplace, Milan.

Despite its ubiquity, there’s still some mystery surrounding the beloved holiday sweet bread. What makes panettone so special and, in a sea of options, how do you know which one to choose?

For Brunetti Oro head pastry chef Jason Serratore, who bakes a few dozen panettone each week during the six weeks leading up to Christmas, the loaf is more than a holiday staple – it’s heritage. “In an Italian household, we always have one sliced on the table,” he says. “I like to have it for morning tea or as a sweet treat after dinner.” But Serratore warns not all panettone are created equal.

Many mass-produced panettone, especially those imported from overseas, are made in factories that prioritise speed and shelf-life, often relying on rapid production methods that can compromise texture and flavour, as well as the use of preservatives. By contrast, Serratore and his team produce artisanal panettone in small batches, ensuring a consistent, uncompromised bake that packs in flavour and delivers a light and fluffy panettone each time. 

The process takes 48 hours and follows traditional methods that create the bread’s signature dome, soft crumb and airy texture. Serratore begins by preparing the biga, a traditional Italian pre-ferment made with flour, water and yeast. The dough is then enriched to give it body.

“It’s a very rich dough,” he says. “Lots of fresh butter and egg yolks.” 

Next comes an aromatic mix of candied orange and citron – all sourced from Italy – plus sultanas, honey and vanilla. The use of fresh, high-grade ingredients over cheaper, low-quality versions makes all the difference in a panettone’s overall flavour and aroma.

After proofing (the final step where dough is rested and left to rise after shaping) for seven to nine hours, the panettone is baked and then, perhaps most importantly, flipped.

“We have a panettone trolley from Italy,” Serratore explains. “We flip the whole tray upside down [to keep them from collapsing]. That’s what gives it its beautiful dome shape.”

When it comes to eating panettone, Serratore prefers to keep it simple – dipped in coffee. A slick of butter is always nice too, of course. For those who prefer something more indulgent, Brunetti Oro is offering three variations this year: filled with chocolate ganache, a lemon panettone with candied citrus and lemon cream, and a gelato-filled version with handmade pistachio gelato and raspberry sorbet.

Serratore says panettone are also ideal for gifting. Packaged in custom bags and gift boxes, Brunetti Oro's version makes a thoughtful present on its own or paired with a drink. Serratore suggests prosecco to highlight its citrus notes. 

Whether sliced at the holiday table, dipped in morning coffee or shared with friends, a well-made panettone is a Christmas staple and a small piece of Italian tradition.

This article is produced by Broadsheet in partnership with Brunetti Oro. Brunetti is now taking pre-orders for its holiday range, available at brunettioro.com