Panettone is a sweet bread made from double-fermented dough that traces its origins to the Lombardy region, specifically Milan. It has long held a starring role in Christmas celebrations, not only in Italy but also across Latin America, where Italian communities carried the treat abroad, and in recent years in Spain where its popularity has surged, often rivaling the traditional roscón de reyes or complementing a sweeter Christmas season.
Legends surround the origins of panettone, the beloved bun that magically appears on Italian Christmas tables. One tale tells of a young nobleman named Ughetto Atellani who fell for a baker’s daughter and disguised himself as an apprentice to stay close to her. To impress his beloved, he supposedly invented panettone and named it “Pan de Toni.” Another story speaks of a cook named Antonio, or Toni, who, in a moment of kitchen chaos, improvised panettone from whatever ingredients were at hand.
Regardless of its exact origin, workshops in Spain are already preparing to craft their own versions of panettone, looking to make Christmas even sweeter if possible. Below are some standout panettones for the season.
The most delicious bite served with pomace cream
The exquisite Izadittone is an artisanal panettone crafted with pomace cream derived from the distillation of grape skins from Bodegas Izadi in Rioja. Chocolate is also incorporated, adding a rich note to the dessert.
Collaborations with pastry experts have produced a version described as the Ferrari of panettones, created by Loison and based in Costabissara near Vicenza. It relies on a sourdough that has aged more than a century and employs a meticulous technique to deliver a distinctive flavor, sponge texture, and aroma. This one-kilogram panettone is produced in limited quantities in Spain. The best way to enjoy Izadittone is to heat it in the oven at 50°C for 30 minutes or in the microwave for about a minute, which makes the flavors pop.
Izadi offers this special collection panettone in gourmet stores and through the Artevino online shop. Price: 32 euros.
Creaminess and Arabica coffee flavor with caramelized chocolate
Jacobo and Pablo Moreno, the fourth generation behind a Madrid-based Mallorcan bakery, have introduced a new flavor alongside their long-running panettone. The Cappuccino Panettone is produced in limited runs, with only 700 pieces available.
Sticking to the original Italian recipe and made entirely by hand with sourdough, its fermentation lasts 48 to 60 hours. The new version blends the creaminess and aroma of 100% Arabica Farm Coffee with caramelized chocolate and the characteristic panettone crumb. The current limited edition can be found in the online store and in Madrid stores for 40 euros until mid-December. Traditional candied fruit panettone and a chocolate version are also offered in multiple sizes for sale.
Four versions from Maestro Oriol Balaguer
Panettone returns as a highlight of La Duquesita’s Christmas lineup. Oriol Balaguer crafts panettone and has been recognized as the best artisan panettone in Spain. Available in four versions, including classic chestnut, fruit, and Gianduia chocolate, with a limited edition chestnut, chocolate, and lemon set. It arrives in a collector’s box featuring the shop’s facade, named Madrid’s best pastry shop in 2023 by the Madrid Academy of Gastronomy.
Balaguer’s sourdough-based desserts emphasize a unique texture, aroma, appearance, and the honeycomb crumb that distinguishes panettone. It comes in two sizes, ½ kilo and 1 kilo, and is sold at La Duquesita, located at Calle Fernando VI, 2. Prices: ½ kilo — 33 euros; 1 kilo — 58 euros; special edition 1 kilo — 62 euros.
Sweet sourdough bread refreshed daily
Asturian pastry chef Julio Blanco crafts panettone to brighten the Christmas table. From the Pomme Sucre boutique in Gijón, Blanco and his team ship the Italian treat across the peninsula with a week’s advance reservation.
It is a spongy bun made from natural ingredients such as wheat flour, butter, sugar, egg yolk, natural yeast, chocolate, egg whites, almonds, hazelnuts, honey, orange, and cocoa, free from preservatives or colorants. Philippe Urraca, a Toulouse-based master and student of Paco Torreblanca Blanco, begins the dough four days ahead and refreshes the sourdough four times daily.
Consumption rewards patience; the panettone should be enjoyed at a temperature slightly above room temperature to appreciate its nuanced flavors. The price hovers around 45 euros for a one-kilogram loaf.
Eight varieties, with chocolate and pear standing out
Casa Losito’s traditional panettone uses flour, eggs, butter, sugar, sourdough, raisins, and house-made candied fruit, but the range now includes eight flavors: traditional, chocolate, three chocolates, chocolate and pear, brown glaze, chocolate-covered, lemon, cappuccino, and chocolate. Natural ingredients are a hallmark, and the sourdough is kept pure without any accelerators, thanks to ongoing guidance from experts at the University of Florence, which oversees microbe control in yeast. The price range varies from 18.75 to 22.45 euros, with sales limited to El Corte Inglés and similar group stores.
Delicious, juicy, and lasting up to a month
Petramora showcases panettones from Valencian pastry chef Raúl Asencio, a seventh-generation confectioner. The chocolate and orange variety, the milanese version, and the Rocher-style panettone follow the traditional recipe with cultured sourdough. It spends four days in production and undergoes more than 30 hours of fermentation. The result is a juicy crumb made with natural ingredients. When stored properly, it can last up to a month. For aroma and flavor, it is best enjoyed around 26 degrees near a gentle heat source. The recipe earned a bronze medal at the World Panettone Championship in 2019. It is available at the Petramora Madrid store and online. Prices: 550 g at 22 euros; 1.1 kg at 28 euros.
Oranges and raisins for the most traditional recipe
Fran Segura from Alicante crafts a classic panettone using natural leaven, raisins, and small pieces of candied orange. The kneading process emphasizes high-quality natural ingredients, with flour selected to provide enough gluten for good dough growth. Egg yolk, butter, and sugar join in as the dough is kneaded to reach 28°C before a 24-hour fermentation. A second kneading adds more egg yolk, butter, and honey, with oranges and raisins remaining the star. After a rest, portions are weighed and baked at 175°C for about 35 minutes. The final product is a delicious panettone priced at 23 euros and available by reservation through Fran Segura Co.