Traditional Milanese panettone in Milan

Traditional Milanese panettone is a large leavened cake made with flour, butter, eggs, sugar, and natural sourdough starter, enriched with raisins and candied orange and citron peel. It has the characteristic tall cylindrical shape with a golden dome that develops during baking after long successive rises. Inside, the crumb is soft, elastic, and full of irregular air pockets, a sign of slow and well-managed fermentation. The aroma is intense with butter and candied citrus, while the flavor combines sweetness, milky notes, and a light aromatic freshness.

Panettone is one of the most recognizable gastronomic symbols of Milan and holds a central place in the city’s Christmas traditions. Historically it was shared at the end of meals during the December holidays, cut at the center of the table and distributed among diners. Its production requires considerable artisanal skill, especially in managing the sourdough starter, which many pastry shops have maintained and refreshed for generations. In recent decades it has also become a field of experimentation for great Italian pastry chefs, yet the Milanese version with raisins and candied fruit remains the classic benchmark.