{"id":42482,"date":"2025-11-26T17:05:57","date_gmt":"2025-11-26T16:05:57","guid":{"rendered":"https:\/\/www.bbuono.it\/la-leggenda-del-panettone-il-dolce-natale-di-bbuono\/"},"modified":"2026-08-24T15:58:46","modified_gmt":"2026-08-24T13:58:46","slug":"the-legend-of-panettone-the-christmas-dessert-of-bbuono","status":"publish","type":"post","link":"https:\/\/www.bbuono.it\/en\/the-legend-of-panettone-the-christmas-dessert-of-bbuono\/","title":{"rendered":"The legend of Panettone: the sweet Christmas bbuono!"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">How did <strong>panettone<\/strong>, the quintessential <strong>Christmas dessert<\/strong>, come into being? How is its soft and tasty dough still made today? Travel with us at <strong>bbuono <\/strong>into the taste of <strong>tradition<\/strong> with our <strong>artisan panettone<\/strong>!  <\/p>\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/www.bbuono.it\/wp-content\/uploads\/2018\/12\/panettone-pasticceria-bazzoli-1-1024x683.jpg\" alt=\"Artisan Panettone Bakery Bazzoli\" class=\"wp-image-5523\" srcset=\"https:\/\/www.bbuono.it\/wp-content\/uploads\/2018\/12\/panettone-pasticceria-bazzoli-1-1024x683.jpg 1024w, https:\/\/www.bbuono.it\/wp-content\/uploads\/2018\/12\/panettone-pasticceria-bazzoli-1-300x200.jpg 300w, https:\/\/www.bbuono.it\/wp-content\/uploads\/2018\/12\/panettone-pasticceria-bazzoli-1-768x512.jpg 768w, https:\/\/www.bbuono.it\/wp-content\/uploads\/2018\/12\/panettone-pasticceria-bazzoli-1-180x120.jpg 180w, https:\/\/www.bbuono.it\/wp-content\/uploads\/2018\/12\/panettone-pasticceria-bazzoli-1-60x40.jpg 60w, https:\/\/www.bbuono.it\/wp-content\/uploads\/2018\/12\/panettone-pasticceria-bazzoli-1-110x73.jpg 110w, https:\/\/www.bbuono.it\/wp-content\/uploads\/2018\/12\/panettone-pasticceria-bazzoli-1-800x533.jpg 800w, https:\/\/www.bbuono.it\/wp-content\/uploads\/2018\/12\/panettone-pasticceria-bazzoli-1-272x182.jpg 272w, https:\/\/www.bbuono.it\/wp-content\/uploads\/2018\/12\/panettone-pasticceria-bazzoli-1.jpg 1200w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n<h2 class=\"wp-block-heading\">Why is <strong>panettone<\/strong> called that?<\/h2>\n\n<p class=\"wp-block-paragraph\">There are several legends about the birth of the <strong>typical Milanese cake<\/strong>, but the most credited is that it was <strong>Toni<\/strong>, a humble scullery boy in the service of <strong>Ludovico il Moro<\/strong>, who invented it.<br\/>The <strong>Sforza<\/strong> family&#8217;s cook was commissioned to bake a cake for <strong>Christmas Day<\/strong>, but by mistake he burned it. The scullery boy Toni decided to sacrifice the <strong>loaf of sourdough starter<\/strong> he had kept aside for himself to help the cook.<br\/>He added <strong>flour<\/strong>, <strong>butter<\/strong>, <strong>eggs<\/strong>, <strong>raisins<\/strong>, <strong>candied fruit<\/strong>, and <strong>sugar<\/strong> until he made a <strong>soft, fragrant dough.<\/strong> The cake was such a success that when asked by the duke what it was called, the cook replied that it was \u201cIl pan de Toni,\u201d meaning <strong>panettone<\/strong>.  <\/p>\n\n<h2 class=\"wp-block-heading\"><strong>The steps involved in making panettone<\/strong> today are many and require experience, patience and dedication. Here they are: <\/h2>\n\n<ol class=\"wp-block-list\">\n<li>Preparation of <strong>sourdough<\/strong><\/li>\n\n\n\n<li>Processing of <strong>leavened doughs<\/strong> (first kneading, rising pause, second kneading and again rising pause until leavened dough is obtained)<\/li>\n\n\n\n<li><strong>Forming<\/strong> stage, that is, placing the dough in the <strong>baking molds<\/strong><\/li>\n\n\n\n<li>Final <strong>leavening<\/strong> <\/li>\n\n\n\n<li>Baking (about 50 minutes at 190\u00b0)<\/li>\n\n\n\n<li>Cooling with product flipping<\/li>\n<\/ol>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n    <div class=\"mdl mdl-masonry\">\n                  <div class=\"masonry\">\n                          <a href=\"https:\/\/www.bbuono.it\/wp-content\/uploads\/2018\/12\/lievitazione-impasto-panettone.jpg\" class=\"grid-item size-1x2\">\n                <img decoding=\"async\" src=\"https:\/\/www.bbuono.it\/wp-content\/uploads\/2018\/12\/lievitazione-impasto-panettone.jpg\" alt=\"Ntural leavening panettone dough\" \/>\n              <\/a>\n                          <a href=\"https:\/\/www.bbuono.it\/wp-content\/uploads\/2018\/12\/lievito-madre-beniamino-bazzoli.jpg\" class=\"grid-item size-1x1\">\n                <img decoding=\"async\" src=\"https:\/\/www.bbuono.it\/wp-content\/uploads\/2018\/12\/lievito-madre-beniamino-bazzoli.jpg\" alt=\"Beniamino Bazzoli&#039;s mother yeast\" \/>\n              <\/a>\n                          <a href=\"https:\/\/www.bbuono.it\/wp-content\/uploads\/2018\/12\/sfornata-panettone-artigianale-di-pasticceria.jpg\" class=\"grid-item size-1x2\">\n                <img decoding=\"async\" src=\"https:\/\/www.bbuono.it\/wp-content\/uploads\/2018\/12\/sfornata-panettone-artigianale-di-pasticceria.jpg\" alt=\"Handcrafted panettone bake of high pastry\" \/>\n              <\/a>\n                          <a href=\"https:\/\/www.bbuono.it\/wp-content\/uploads\/2018\/12\/panettoni-artigianali-sfornati.jpg\" class=\"grid-item size-1x1\">\n                <img decoding=\"async\" src=\"https:\/\/www.bbuono.it\/wp-content\/uploads\/2018\/12\/panettoni-artigianali-sfornati.jpg\" alt=\"Freshly baked artisan panettone cakes\" \/>\n              <\/a>\n                      <\/div>\n            <\/div>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h2 class=\"wp-block-heading\">But what does the artisan panettone selected by bbuono look like?<\/h2>\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.bbuono.it\/en\/shop\/artisanal-sweets\/artisanal-pastry-panettone\/\"><strong>The artisanal panettone <\/strong><\/a>from <a href=\"https:\/\/www.bbuono.it\/en\/producers\/pastry-shop-bazzoli\/\"><strong>Pasticceria Bazzoli &#8211; Linea Pane di Odolo<\/strong><\/a> combines an ancient art with a more skillful and modern processing.<br\/>A great leavened product that combines the <strong>tradition of the dough<\/strong>, <strong>naturally leavened<\/strong> as per the family recipe, with the imagination and flair of the pastry chefs, always in search of something unusual and delicious. Use of the <strong>best raw materials combined with knowledge<\/strong>, passion and extreme attention to timing and temperature make Pasticceria Bazzoli&#8217;s panettone a truly unique product. A panettone with <strong>a deep yellow dough<\/strong>, made with <strong>organic flours and high-quality valley butter (not margarine)<\/strong> and vanilla bean (not vanillin). Sold in an elegant 1 kg package.   <\/p>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-media-text has-media-on-the-right is-stacked-on-mobile box has-background\" style=\"background-color:#f5f5f5\"><div class=\"wp-block-media-text__content\">\n<h2 class=\"wp-block-heading\">Intolerant or allergic to lactose? Don&#8217;t give up haute pastry panettone for your Christmas this year. <\/h2>\n<\/div><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/www.bbuono.it\/wp-content\/uploads\/2018\/11\/panettone-pasticceria-senza-lattosio.jpg\" alt=\"Handcrafted high pastry panettone also available lactose-free\" class=\"wp-image-5513 size-full\" srcset=\"https:\/\/www.bbuono.it\/wp-content\/uploads\/2018\/11\/panettone-pasticceria-senza-lattosio.jpg 1024w, https:\/\/www.bbuono.it\/wp-content\/uploads\/2018\/11\/panettone-pasticceria-senza-lattosio-150x150.jpg 150w, https:\/\/www.bbuono.it\/wp-content\/uploads\/2018\/11\/panettone-pasticceria-senza-lattosio-300x300.jpg 300w, https:\/\/www.bbuono.it\/wp-content\/uploads\/2018\/11\/panettone-pasticceria-senza-lattosio-768x768.jpg 768w, https:\/\/www.bbuono.it\/wp-content\/uploads\/2018\/11\/panettone-pasticceria-senza-lattosio-180x180.jpg 180w, https:\/\/www.bbuono.it\/wp-content\/uploads\/2018\/11\/panettone-pasticceria-senza-lattosio-400x400.jpg 400w, https:\/\/www.bbuono.it\/wp-content\/uploads\/2018\/11\/panettone-pasticceria-senza-lattosio-600x600.jpg 600w, https:\/\/www.bbuono.it\/wp-content\/uploads\/2018\/11\/panettone-pasticceria-senza-lattosio-60x60.jpg 60w, https:\/\/www.bbuono.it\/wp-content\/uploads\/2018\/11\/panettone-pasticceria-senza-lattosio-110x110.jpg 110w, https:\/\/www.bbuono.it\/wp-content\/uploads\/2018\/11\/panettone-pasticceria-senza-lattosio-320x320.jpg 320w, https:\/\/www.bbuono.it\/wp-content\/uploads\/2018\/11\/panettone-pasticceria-senza-lattosio-800x800.jpg 800w, https:\/\/www.bbuono.it\/wp-content\/uploads\/2018\/11\/panettone-pasticceria-senza-lattosio-100x100.jpg 100w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/div>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\"><strong>The artisanal lactose-free panettone<\/strong> is prepared with \u201cdelactosed\u201d butter, that is, lactose-free.<br\/>The recipe is always the original recipe <strong>of Bazzoli&#8217;s haute patisserie<\/strong>, but its peculiarity lies in its processing and baking only to order, <strong>avoiding any contact<\/strong> with the normal production line to be sure that there is no trace of lactose.<\/p>\n\n<h3 class=\"wp-block-heading\">Christmas lunch has just ended. How much delicious food has passed on the table! All full and satisfied say there is no more room for <strong>dessert<\/strong>. Until from the kitchen comes the <strong>warm scent<\/strong> of <strong>bbuono panettone<\/strong> just warmed in the oven. <strong>Raisins<\/strong>, <strong>candied fruit<\/strong> and a <strong>spicy aroma<\/strong> to pamper your guests at Christmas.   <\/h3>\n\n<p class=\"wp-block-paragraph\">Conclude your <strong>Christmas meal with <a href=\"https:\/\/www.bbuono.it\/en\/shop\/artisanal-sweets\/artisanal-pastry-panettone\/\">handcrafted haute patisserie panettone<\/a><\/strong> prepared by <strong>master Beniamino, a<\/strong> nationally and internationally esteemed<strong> liveryman<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>How did panettone, the quintessential Christmas dessert, come into being? How is its soft and tasty dough still made today? [&hellip;]<\/p>\n","protected":false},"author":21,"featured_media":42484,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1023],"tags":[],"class_list":["post-42482","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>The stages and history of artisan panettone production<\/title>\n<meta name=\"description\" content=\"The production steps of the artisanal (also available lactose-free) naturally leavened high pastry panettone\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.bbuono.it\/en\/the-legend-of-panettone-the-christmas-dessert-of-bbuono\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The stages and history of artisan panettone production\" \/>\n<meta property=\"og:description\" content=\"How did panettone, the quintessential Christmas dessert, come into being? 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Travel with us at bbuono into the taste of tradition with our artisan panettone!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.bbuono.it\/en\/the-legend-of-panettone-the-christmas-dessert-of-bbuono\/\" \/>\n<meta property=\"og:site_name\" content=\"bbuono.it\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/bbuono.it\/\" \/>\n<meta property=\"article:published_time\" content=\"2025-11-26T16:05:57+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-08-24T13:58:46+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.bbuono.it\/wp-content\/uploads\/2018\/12\/sfornata-panettone-artigianale-di-pasticceria.jpg\" \/>\n<meta name=\"author\" content=\"Mattia Apostoli\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Mattia Apostoli\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" 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