Panettone is the Milanese Christmas sweet that has become a symbol of Italian Christmas around the world. Its origins are lost between history and legend in fifteenth-century Milan, at the court of Ludovico il Moro.
The dough, made with sourdough starter, flour, butter, eggs, raisins, candied fruits and orange zest, requires processing of at least 36 hours with three successive kneadings. Natural fermentation is the secret to its soft, light texture. Once baked, it is turned upside down to maintain its dome shape.
In 2003, a ministerial decree codified its minimum ingredients. Today Milan hosts competitions among pastry chefs for the best artisanal Panettone.
