How to Eat Panettone
by Holly Thomson
Panettone isn’t just cake — it’s a festive Italian tradition. This tall, golden loaf, rich with butter, eggs, and jewel-like candied fruits, is enjoyed in many ways.
From the bustling streets of Milan to the historic corners of Florence, the aroma of panettone wafts unmistakably across Italy over the festive season. This classic Italian sweet cake, rich with candied fruit, raisins, and sometimes chocolate or pistachio cream, is a key player in Italy’s Christmas story.
Here’s how Italians eat panettone cake — plus some delicious and trend ideas for serving it at home.
Browse hundreds of extraordinary Christmas food gifts at Sous Chef. Or for the foodie Christmas gift that every food-lover is hoping for, see our finest Italian panettone.
When Do You Eat Panettone?
In Italy, panettone is the centrepiece of Christmas and New Year celebrations. Families slice it after a meal, sharing it with a glass of spumante or sweet dessert wine. But don’t save it only for the holidays — Italians also enjoy it at breakfast, simply toasted with coffee.
The Best Ways to Eat Panettone
There’s no single best way to eat panettone — it depends on the occasion. Here are a few traditional and creative ideas:
- Fresh, by the slice — Serve large wedges at room temperature to enjoy the buttery crumb and delicate citrus peel. The best panettone will tear gently slice by slice, so you can see the sourdough crumb.
- Lightly toasted — Toast slices and spread with mascarpone, butter, or jam for breakfast. Particularly if you forgot to seal the panettone's bag once opened, and it's a little dryer than when you first tucked in.
- With gelato or cream — Pair with zabaglione, whipped cream, or a scoop of vanilla gelato for an indulgent dessert.
- With wine or coffee — Italians often serve panettone with vin santo, spumante, or strong espresso.
- As leftovers — Stale panettone makes glorious panettone French toast, panettone bread-and-butter pudding, trifle, or panettone ice cream! Try our best leftover panettone recipes.
MORE: How to choose the best panettone
How to serve panettone?
- Slice using a serrated knife. Cut from top to bottom like a cake.
- Tear with your hands. Leave out the knife and simply tear off pieces into beautiful chunks.
- Warm it up. Preheat your oven to 150 degrees Centigrade, unwrap the plastic packaging, but keep the panettone in its paper case. Warm in the oven (not microwave) for 5-10 minutes. Keep an eye on it to make sure the paper doesn't 'catch' or start browning.
Taste Panettone the Italian Way
Whether you slice it fresh, toast it for breakfast, or transform it into pudding, panettone is the heart of Italian festive traditions. However you enjoy it, one thing is certain: a good panettone should be shared.
Panettone is synonymous with Christmas in Italy. Traditionally, it is enjoyed post the Christmas Eve meal or on Christmas morning.
Families gather around, often pairing slices of this sweet bread with a glass of sparkling wine like Prosecco or a sweet wine like Moscato d'Asti. Some even dip it in a luxurious zabaglione, a creamy and frothy wine-based custard.
How do you serve panettone cake?
Not sure what to serve with panettone? Try some classic and more modern pairings:
- Mascarpone Cream: This thick and creamy cheese, native to Italy, is an ideal accompaniment to panettone. You can whip mascarpone with a bit of sugar and vanilla to make it fluffy and light, then serve it as a dollop on the side or as a spread over toasted panettone slices.
- Zesty Citrus Curd: Whether it's lemon, orange, or even grapefruit, citrus curd provides a tangy contrast to the sweet, buttery flavor of panettone. The bright, acidic notes of the curd cut through the richness of the bread. You can either spread the curd over slices of panettone or use it as a dip. We prefer this with an citrus-free panettone or pandoro.
- Dark Chocolate Ganache: Chocolate and panettone are a match made in heaven, especially when that chocolate is rich and slightly bitter. If you're eating a chocolate panettone, it doesn't ge much more indulgent than this!
- With Pistachio cream - the smooth velvety spread made from ground pistachios, sugar, and cream. Modern panettone producers, particularly from southern Italy - famous for its pistachios - have started to fill panettone with this creme. We always prefer to have the cream on the side, and spread it ourselves. The panettone keeps better, and you get to choose exactly how much you want to add!
- Seasonal fruit or poached pear compote makes a brilliant accompaniment to the cake. And make a gloriously fancy dessert for a dinner party.
- Brie, Camembert... or Cheddar! A more novel way is to pair with rich French Cheeses. Sweet and and savoury is always a surprising hit.
Should panettone be served warm?
While panettone is delectable at room temperature, warming it slightly accentuates its flavours and aroma. A gentle toast or a brief stint in the oven can transform it, making the candied fruits and raisins even more luscious.
Do you have to toast panettone?
Gosh no! Low quality panettoni are improved by toasting (althoguh take care not to burn the fruit - it'll toast very quickly indeed because of the sugar content!). However the best panettone absolutely should not be toasted... unless you've left them sliced and uncovered overnight, and it needs a little 'refresh'.
9 new ways to eat panettone you can try!
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Panettone Grilled Cheese Sandwich. Give your regular grilled cheese an upgrade.
Slice a section of panettone, stuff it with a creamy brie or camembert cheese, and grill until the cheese is perfectly melted and the outside is toasted. The slight sweetness of the panettone combined with the creaminess of the cheese creates a delicious contrast that's perfect for a luxurious brunch or dessert sandwich. - Panettone Tiramisu. Instead of ladyfingers, use panettone slices as the foundation for your tiramisu. Layer them at the base of your dish and soak with coffee (or a mix of coffee and a liqueur like amaretto). Follow with your traditional mascarpone mixture, a sprinkle of cocoa powder, and repeat. The panettone will add its distinct fruity and sweet touch to this classic dessert, making it even more memorable.
- Panettone Gelato Sandwich. For a cooling summer treat, slice your panettone horizontally, scoop your favourite gelato (such as pistachio, tiramisu, or even classic vanilla) and sandwich it between two slices. Press gently, and you have a divine Italian-inspired ice cream sandwich. Or even, make your panettone into ice cream itself!
- Savoury Panettone Stuffing. While panettone is inherently sweet, it can be a unique base for savoury dishes too. Consider using panettone as the main ingredient in a stuffing for roasted poultry. Combine it with traditional ingredients like celery, onion, and herbs, but also add in some Italian sausage, chestnuts, or dried cranberries. The sweet and savoury combination will make your festive roast truly stand out.
- Panettone Pizza. Surprise your guests with a dessert pizza using panettone as the base. Slice the panettone horizontally to get a flat, circular surface. Toast it slightly in the oven to firm it up. Then, spread a thin layer of sweetened mascarpone or ricotta cheese as your 'sauce'. Top with fresh fruit slices, such as strawberries, kiwi, and blueberries. Drizzle with honey or chocolate sauce, and finish with a sprinkle of chopped nuts or mint leaves. Slice like a traditional pizza and enjoy a dessert that's both familiar and utterly new.
- Panettone Bruschetta. Swap out the typical savoury bruschetta for a sweet version using panettone. Slice and toast panettone pieces until they are crispy on the outside. Top with a mixture of ricotta cheese sweetened with a touch of honey or sugar. Add fresh fig slices, a drizzle of honey, and a sprinkle of chopped pistachios. This twist on bruschetta is a delightful way to start a brunch or end a dinner.
- As a Base for Canapés. Think of small slices or rounds of panettone as a base for sweet canapés. Toppings could include a dollop of ricotta cheese, a piece of candied orange, and a drizzle of honey. Or perhaps some dark chocolate spread with a sprinkle of sea salt.
- Panettone Treacle Tart. The rich brioche and candied fruit flavour take this classic British pud to a whole new level. Enjoy it with fresh cream poured over abundantly, or with a scoop of rum and raisin ice cream.
- And of course, Panettone Bread & Butter Pudding is a classic recipe!
Find your favourite panettone
Browse our selection of Italy's finest panettone from artisan producers including Fiasconaro panettone, Loison panettone, Muzzi panettone and Flamigni panettone.
Plus discover our beautiful exclusive Sous Chef Panettone beautifully wrapped in bespoke paper!
SHOP PANETTONE
Check back each week, as we add more and more Italian panettone to the shop. Freshly baked to order in Italy!
Nicola, Sous Chef founder, says “I visited the bakery in summer, and was thrilled to see the panettone ‘mother yeast’ rising in its locked room - known as the 'treasure room'!
"Only very few people have access to that historic sourdough starter. In fact, a piece of the same ‘mother’ is kept off site for security - locked in a bank vault! Panettoni producers argue about which ‘mother’ produces the best flavour. This one is superb!”.
A collaboration between two iconic ingredients - Italian panettone and Fabbri Amarena cherries.
This pairing is glorious with a little mascarpone cream. Serve with an espresso for a simple pudding your friends will talk about for years to come!
