Panettone Day

The story

Panettone is Milan's towering sweet bread, tall and airy with candied citrus peel and raisins woven through a rich, egg-yellow crumb. The dough rises slowly, sometimes over days, until it bakes into a dome that slices into soft, fragrant wedges. Once a Christmas specialty of northern bakeries, it now appears wherever Italians gather in winter—boxed in elegant wrappers, given as gifts, and toasted for breakfast with butter or mascarpone. The best loaves taste light despite their richness, with a scent of vanilla, citrus, and buttered brioche.

Artisan bakers guard natural yeast starters and long fermentation; industrial versions make the pleasure widely available. Either way, panettone marks the season of sharing around the table. On Panettone Day, open a loaf with friends or family, tear or slice generous pieces, and serve with coffee, dessert wine, or a spoon of cream.

Toast leftovers the next morning. Celebrating panettone is celebrating Italian winter baking at its most festive—height, fragrance, and a sweet loaf meant to be passed from hand to hand.