Articles

Panettone is a traditional Italian sweet bread loaf, although it is generally eaten and thought of more as a cake. Originally developed in Milan, it has become a delicacie recognised throughout the world. The unique, 20 hour, baking process allows the dough to rise naturally, and is the secret to Panettone’s amazingly light, fluffly texture and deliciously moist vanilla flavours. Generally Panettone has currents or other candied fruit mixed in the loaf and will be topped with sugar and sometimes almonds. Pandoro is essentially the same, but completely plain. There are an ever increasing number of different styles of Panettone, incorporating chocolate or flavoured creams such as lemon or cherry. 

The discovery of Panettone is the reason that Steve started Limoncello. And at Christmas, we believe we have the largest choice in England with over 100 different sizes and styles in stock. Panettone lasts for months, making it a fantastic gift and an ideal substitute to take along to a dinner party or family gathering.

We offer Panettone from the best Italian bakers, such as Battistero, Bauli, Motta, Balocca and Bonifanti - the company credited with developing the shape and flavour that sets the standard for Panettone today. Further information on some of these companies is below:

Motta

In 1919, Angelo Motta started producing his eponymous brand of cakes and it was he who revolutionised the traditional panettone by giving it its tall domed shape by making the dough rise three times, or almost 20 hours, before cooking, giving it its now-familiar light texture. In 1925, Angelo Motta began turning out a tall, soft Panettone with an abundance of candied fruit and raisins and opened a shop in the centre of Milan that soon became a favorite rendezvous for the city’s inhabitants. One delightful feature of the shop was a suspended toy train-like contraption that transported Angelo Motta’s wrapped cakes, including his delicious panettone, between the counter and the cashier’s desk. That was in the twenties and the Motta logo soon became symbol of the era and its new traditions. Famous artists were commissioned to design the packaging, posters and advertising that made Motta Panettone known to millions of consumers throughout Italy and the world.

Bonifanti

The Bonifanti company origins date back to the beginning of the 20th century, when they were mainly bread bakers. In the 1930’s, Bonifanti’s founder, Mr Vincenzo, turned his hand to the little known sweet loaf called Panettone. He embellished the original Milanese recipe by covering the top part of the Panettone with chopped hazelnuts. Demand increased and immediately after the war, Mr Vincenzo dedicated the company to the production of Panettone. Handing down the secrets of the trade to the next generation and gradually expanding the range to include new varieties.

Bauli

Ruggero Bauli started as a baker’s boy at a confectioner’s shop in Verona, in 1927, with high hopes and left towards Argentina looking for his fortune. unfortunately, the ship Ruggero was sailing on, the steamer ship “Principessa Mafalda”, inexplicably sank and Ruggero was only saved by ending up in the net of a boat coming to the rescue. For Ruggero, life re-started there, in faraway Argentina, away from the world that he had known, However, in a few months, he was successful and made his fortune. In fact, he opened his own confectioner’s shop and, some years later, he had 40 employees. However, his hometown Verona was still in his heart. In 1937, Ruggero decided to relocate to Italy and with Zina, his wife, they opened a bakery and their first shop. Thanks to his experience, his commitment and at some 5,000 pastries a day, he became the first confectioner in town. In the seventies, his sons joined him in the business which has continued to grow and produce high-quality Panettone and Pandoro.