Panettone and Pandoro 101

The Milanese panettone or “big bread,” is cylindrical in shape and crowned with a domed top. The cake dough rises and falls three times before being baked with candied fruit and raisins, although some modern versions feature chocolate too.

Pandoro, or “golden bread,” is a rich yellow colour due to the egg yolks and butter in this Christmas cake from Verona. It’s similar to a sponge cake that’s often dusted with icing sugar and always comes in the shape of a star.

Both are delicious, but in the end it’s all about personal preference.

Tips and Ideas to Get the Most Out of Your Italian Cake

• • Slicing: Use a serrated knife to cut either cake. A pandoro is traditionally cut horizontally into slices, while panettone is cut vertically into cake-like, triangular wedges (remove the paper liner).

• • Both of these cakes can be enjoyed any time of the day.
    • For breakfast: Serve with butter and jam alongside your cup of coffee or tea
    • As a mid-day treat: Serve with a glass of Marsala wine
    • Evening: Serve for dessert with sparkling Moscato

• • Pretty presentations
    • Hollow out your panettone by creating a cavity and fill with sweetened whipped cream. Put the top back on and serve to the delight of guests who won’t suspect the sweet filling.

• • • Slice pandoro, the star-shaped sweet bread, horizontally and rotate the slices to create a Christmas-tree look. If you want to dress it up, add some whipped mascarpone between the slices and decorate the tips with fresh raspberries.

• • Serving ideas
    • Some like their pandoro served warm with cream or a Nutella spread poured on top.
    • Toast day-old slices of cake, or use them in bread puddings or trifles.
    • Try this savoury application by using either cake in French toast.

• Fun fact: Italian bakers sell 117 million panettone and pandoro cakes a year!