the.com/panettone
the bread that took three days to make and one minute to inhale
means A tall, dome-shaped Italian sweet bread studded with candied fruit and raisins, made with an enriched, slowly-leavened dough and traditionally eaten around Christmas.
from From Italian panettone, built on pane ('bread') with the augmentative suffix -one, so roughly 'big bread' — and the Milanese dialect form panaton points the same way. A charming folk story credits a Milanese nobleman's kitchen boy named Toni, whose 'pan de Toni' supposedly saved a ruined banquet, but that tale is almost certainly invented to fit the name rather than the other way around. The honest verdict: a Milanese specialty whose name simply describes a grand loaf.
- origin
- Born in 15th-century Milan, possibly from a baker named Toni
- rise time
- Real dough proofs for over 30 hours
- hung upside down
- Cooled inverted so the tall dome won't collapse
- shelf life
- Survives months unrefrigerated, no preservatives needed
- world record
- Largest weighed over 360 kilograms in Italy
panettone milanese — traditional christmas bread from milan, italy dating back to 15th century, containing candied fruits and raisins
panettone gourmet — high-end versions by italian makers like marchesi and loison using luxury ingredients like saffron and champagne
panettone debate — italian tradition of raisins vs. chocolate chips dividing families and regions, particularly milan versus other cities