Panettone or Pandoro: that is the question…

Panettone or Pandoro: that is the question…

If Shakespeare had been a pastry chef, he would have expressed the Hamletic doubt like this: “At Christmas, is it better to have Panettone or Pandoro?
That is the question”… of every self-respecting good table in Italy!
No, this is no joke, for Italians the problem is real.

The Panettone

Il Panettone

Panettone is a kind of sweet and fragrant bread, citrusy, full of sultanas and candied citrus fruits.
Good, delicious and even better if each slice is dipped in a soft mascarpone cream before each bite.
Ideal for those who love strong flavours, the flavours of yesteryear, rich and complex.

The Pandoro

Il Pandoro

The Pandoro is an ode to butter and vanilla.
A slender 8-pointed star-shaped cake that slims upwards; unfailingly accompanied by a sachet of icing sugar
to sprinkle after keeping it warm and before cutting it into slices, for a sweet snow effect.
This golden-coloured cake is delicious au naturel, to fully savour the rich combination of butter, vanilla and icing sugar.
It is ideal for those who love timeless, full, buttery flavours whitened with icing sugar.

What about you? Are you team panettone or team Pandoro?

Progetto senza titolo28

Come and discover the Panettoni and Pandoro of Bottega Balocco (Balocco’s Premium line) that we have chosen for
You can taste the Pandoro in the traditional flavour. The panettone you can find both in the traditional flavour and enriched with high quality ingredients,
the result of a collaboration between Bottega Balocco, Agrimontana and Caffarel. With chocolate, exotic fruits, marron glacé and many more.


Have you chosen a side?
Let’s help the undecided and take a little trip back in time to understand their origins.

Panettone in history

In Italy, saying panettone means saying Christmas.
One anxiously awaits, after a long lunch, the moment of unwrapping it and savouring its sweet pleasure.
That moment when the scent of candied citrus fruits and sultanas inebriates the air. But very few people know its true origin.

There are many stories and many legends linked to this cake, but the most popular one – now to take on the connotations of officialdom –
is the one that has it that panettone was born in Milan, due to a sweet mistake at the court of Ludovico il Moro, lord of Milan in the 15th century.
The Sforza family’s official cook inadvertently burnt the cake he was preparing on Christmas Eve while preparing a banquet.
In order to make up for the damage, a certain Toni, probably the scullery boy who worked in the kitchen, decided to use a loaf of yeast that he jealously guarded.
He processed it by adding flour, eggs plus sultanas, candied fruit and sugar for a sweet effect, obtaining a leavened and very very soft dough.
The cake was an incredible success and the Sforza family decided to call it ‘Pan di Toni‘, hence the name panettone.

For historians, the first really documented evidence showing the existence of panettone dates back to 1606.
At that time, in fact, the Milanese-Italian Dictionary mentions panaton de danedaa. At that time it was very low and unleavened for hours before baking.
In the 19th century, the recipe was perfected and the cake took the name panattón or panatton de Natal.

Il Panettone a testa in giu

Panettone as we know it today dates back to the 1920s. In the early post-war period, the addition of more butter, eggs and sourdough
made it essential to use a mould to give it the shape we know today. After the long leavening and baking process,
the panettone is hung upside down so that the drying process can guarantee the puffy, tall shape.

An artful cake

And here we come to the Pandoro: the basic ingredients are the same. Eggs, butter, sourdough, flour, sugar.
Everything in short, except the candied fruit and sultanas, those just aren’t.
And it is this that plays a fundamental role in the diatribe between the two.
Pandoro lovers also quiver before the meal is over. At that moment, the Pandoro is placed for a few minutes near the fireplace or a radiator
so that the butter rises to the surface.
Only then is it unwrapped and, to the delight of young and old alike, in an ancient and amusing ritual, it is sprinkled with icing sugar,
the package is closed again and shaken so that the sweet snow adheres to every nook and cranny.
Et voilà, the Christmas atmosphere is there too, in that vanilla and seductive smell that spreads and embraces the whole family.

Zucchero a velo sul Pandoro

And the origins of Pandoro? Taking a little trip back in time, we arrive in the first century AD in ancient Rome when Pliny the Elder,
speaking of the preparations of the cook Vergilius Stephanus Senex, presents a panis cooked with flour, butter and oil.
Who knows if this panis is really the ancestor of Pandoro!

Closer to Pandoro and to our times is another cake that is very often referred to as a direct ancestor: Nadalin, a star-shaped Veneto cake rich in butter.
But for us Italians, Verona is the city where Pandoro was born.

And it is curious to know that this Christmas cake was designed by Angelo Dall’Oca Bianca, an impressionist painter;
later the shape, together with the recipe for the dough, was filed with the patent office of the Kingdom of Italy on 14 October 1894 by Domenico Melegatti,
a confectioner from Verona. In making his Pandoro, the confectioner was inspired by the Levà, a traditional Veronese cake that
was kneaded on Christmas Eve by the women of the Veneto villages. It was a leavened cake with an almond covering.
In order not to hinder its rising, this covering was removed and eggs and butter were added, making it even softer and fluffier.

And after so much history, we come to the palate.

Whether you are panettone addicts or pandoro maniacs, the hardest choice with Bottega Balocco’s products is only dictated by personal taste.
And as if the difficult choice between Panettone and Pandoro were not enough, there is another choice to be made for panettone lovers: what flavour?

Is it better to flirt with tradition and marry candied fruit and sultanas or decline into the more chic marrons glacés?
What if the kids want absolutely no candied fruit? And for those obsessed with chocolate?
Satisfying everyone’s palate at the dinner table on 24 and 25 December is no child’s play.
One, and only one, is the secret to getting it right: buy top-quality products, the fruit of tradition and gastronomic savoir faire.
Like the Christmas products of Bottega Balocco – Italian Bakery 1927 for which sugar and yeast are not trivial products, but the kings of pastry,
where butter, flour and eggs dictate the law of absolute taste.

Panettone Bottega Balocco Zenzero e Lime

Discover all the flavours of Bottega Balocco Panettoni

There really is something for all appetites, but the fil rouge is simple: all Bottega Balocco panettone cakes are made only with mother yeast,
fresh high quality Italian milk and free-range Italian eggs.
They are cooled upside down for eight hours to preserve their shape and fragrance.
Bottega Balocco’s panettoni are the result of an exclusive collaboration with Agrimontana, for the choice of fresh and candied fruit, and Caffarel for the chocolate.

Panettone Bottega Balocco Marron Glace

Discover the Panettoni available on in the following flavours: Chocolate; Ginger, Lime and White Chocolate;
Amarena and Chocolate with pitted whole black cherries; Marrons Glacés; Pineapple, Papaya, Guava and Jackfruit.

Closing the line is the Panettone Tradizionale with orange peel, citron Diamante and sultanas.
Among the Pandoros, on the other hand, the Traditional one with butter from the Piedmontese Alpine chain stands out.

But Christmas on the table must not only be good but also beautiful. All Bottega Balocco Christmas products have a wonderfully retro style and are hand-wrapped.
The wrappings are unique, handcrafted, with attention to every detail, with colour references that match the closing cord and scroll.
All this makes each product truly unique and precious, making it also perfect as a gift.

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