Panettone vs. Pandoro: Italy’s Greatest Christmas Debate 

As the changing leaves of October and the rainy season of November leave us behind, there is something increasingly magical about the cool and mystical month of December in Italy. Twinkly lights illuminate city squares and old-school palazzos, shop windows are packed with delicious delicacies and delights, and holiday spirit fills the air. Christmas in Italy is no short of tradition and long, cozy days spent with family and friends. Would it be Italian if food wasn’t the center of the day and conversation? 

From freshly fried fish and stacked layers of lasagna to perfectly crafted tortellini in steamy hot brodo, the savory part of the day is not a miss. But what about the sweet? Sure, there are ricotta-filled cakes that hail from Sicily or lightly fried dough Zeppole from Naples. Still, there is a staple (or two), that all Italians would remiss if they didn’t include at least one on the after-dinner table, and if just so happens to be one of Italy’s biggest culinary debates.

Panettone vs. Pandoro

You may have heard of Panettone or Pandoro before, two Italian Christmas cake-like staples that at first glance seem nearly identical, but are worlds apart. Still, nonetheless, both have become widespread traditions across the Boot and globe. Let’s take a look at the two. 

Panettone, the oldest and maybe the most recognizable thanks to its tall, cupola shape and citrusy aroma, this sweet bread dates back to ancient Roman times (although the “official” recipe was born during the Middle Ages). The name"panettone" derives from the Italian word "panetto," meaning a small loaf of bread, combined with “-one," meaning something large. Therefore "panettone" translates to "big bread." An old wives tale credits the creation of panettone to a young man who was the baker to the Duke of Milan in the 15th century and was forced to use leftover ingredients, including floud, butter, and candied fruits. Although panettone comes in decadent variations and flavors like pistachio cream filled or chocolate coated, thanks to commercialization, the tried and true version is flakey and lightly sweet, containing candied orange, lemon zest, and raisins, giving it a distinct fruity flavor.

Panettone’s rival, Pandoro, has a much more clear storyline. Hailing from Verona, the recipe we see used in bakery shops is nearly always credited to a Veronese pastry chef who created the first commercial version in 1894.  The name"pandoro" comes from the Italian words "pan" (bread) and "d’oro" (of gold), attributed to its rich, golden color and decadent ingredients. Made with simple ingredients like flour, sugar, eggs, and butter, unlike panettone, Pandoro does not include candied fruits or nuts, offering a more simple, buttery flavor and it is baked in a star-shaped mold, reflecting the magical spirit of the winter holidays. 

So the million dollar question is this: are you team Panettone or team Pandoro? While both breads are cherished during the holiday season, their distinct historical, geographical, cultural, and culinary factors influence preference (not to mention, Italians are always up for a bit of cheery debate!). 

Enjoying at Home

Making pandoro and panettone, well, is not for the faint of heart. It is one of the most difficult Italian recipes to master, so leave it to the masters. If you want to incorporate some Italian magic into your dessert table, local artisanal Italian shops in person or online are sure to make your Christmas panettone and pandoro wish come true. 

Regardless if you’re team panettone or team pandoro, enjoy each the Italian way, after festive meals accompanied with sweet wine or a freshly brewed shot of espresso. 

Author Gabriela R. Proietti