Pan Dulce Panettone (Milanese: panetton classical orthography, panetùn other orthography) is a typical bread of Milan, usually prepared and enjoyed for Christmas and New Year around Italy, and one of the symbols of the city. Maltese nationals are also traditionally associated with this sweet bread. In Latin America, especially in Bolivia and Peru, it is a Christmas dinner staple.
It has a cupola shape which extends from a cylindrical base and is usually about 12-15 cm high for a 1 kg panettone. Other bases may be used, such as an octagon, or a frustum with star section shape more common to pandoro. It is made during a long process which involves the curing of the dough, which is acidic, similar to sourdough. The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics. It contains candied orange, citron and lemon zest, as well as raisins, which are added dry and not soaked. Many other variations are available such as plain or with chocolate . It is served in slices, vertically cut, accompanied with sweet hot beverages or a sweet wine, such as Asti or Moscato. In some regions of Italy, it is served with Crema di Mascarpone, a cream made from mascarpone cheese, eggs, dried or crystallised fruits and typically a sweet liqueur such as Amaretto; if mascarpone cheese is unavailable, zabaglione is sometimes used as a substitute to Crema di Mascarpone.
The most famous producers were Motta, Bauli, Loison Pasticceri, Alemagna and Tre Marie.
