The origins of panettone go back to Roman times, but it was the bakers of Milan in the early 20th century who made the cake their own. The name is generally believed to derive from the word panetto, meaning ‘small loaf’, with the ending -one added, changing the meaning to ‘large loaf’.
However, certain anecdotes suggest that, slightly more interestingly, it is derived from the Milanese pan del ton (luxury bread). The large, ‘dome’-shaped, yeasted fruit cake traditionally rises slowly over a few days and is baked in a tubular mould to give it its distinctive height. It is usually eaten at Christmas – or Easter, when, in a slightly different shape (as the Dove of Peace), it is known as a colomba. A regular panettone with dried fruits is delicious, but more fancy ingredients can include luxury extras like chocolate chips, almonds, figs and cherries, liqueurs and cream.
Panettone is delicious at the end of the meal with sweet dessert wine, toasted with butter or even turned into an indulgent bread and butter pudding.