History of panettone Panettone is the quintessential Christmas dessert, originating in the Lombardy region of Italy. Its roots are very ancient. During the winter solstice, pagan communities used to burn a large log of wood in the fireplace, and this ritual was accompanied by the homemade preparation of bread enriched with spices, dried fruit, and honey. Over the centuries, these traditions began to coincide with Christmas celebrations, and the ancestor of panettone became increasingly present on festive tables.
There are several legends about the name and origins of panettone. The most famous one takes us back to the court of the Sforza family in Milan, around the mid-1500s. During the lavish Christmas banquet of Ludovico il Moro, the chef accidentally burned his dessert. His assistant, “Toni,” saved the day by offering the guests a sweet bread enriched with dried fruit and honey. The success at court was immense, and the new dessert was named “Pan del Toni,” which over time became “panettone.” Another possible origin of the name could be linked to the old Milanese dialect, in which “Pan FR ton” referred to a rich bread made for the holidays.
It was the Milanese industry, particularly the Motta and Alemagna companies, that first made panettone famous throughout Italy and eventually the world by launching large-scale production in the 1950s. With clever advertising campaigns and riding the wave of the post-war economic boom, panettone became the king of Christmas desserts. By the early 1980s, panettone returned as a star in artisanal bakeries and pastry shops, as consumers, tired of mass-produced products containing chemical preservatives for production and preservation reasons, began to prefer handcrafted panettone made with selected and as natural ingredients as possible.
Originally baked in wood-fired ovens by skilled homemakers, perfected over the centuries by bakers in their shops, and then mass-marketed by industry, in recent decades, panettone has regained importance as a key product in the workshops of master bakers and pastry chefs. Its production is very complex, as the success of a good panettone relies on natural yeast (sourdough). Thanks to years of experience, numerous written treatises, and the scientific knowledge gained from studies conducted by the confectionery industry, it can be said that making a good panettone is an art.
Panettone in Ticino
Panettone has become one of the most iconic desserts representing the Canton of Ticino in Switzerland and abroad. In Ticino, the panettone is produced all year round and is very much appreciated in many variations linked to the seasons. The Canton of Ticino, whose Lombard cultural roots cannot be forgotten, is at the same time a crossroads of both northern and southern confectionery traditions, thanks to its geographical location. The success of Ticinese panettone, produced in an artisanal manner with great expertise, has contributed to the constant improvement of its quality, which is increasingly appreciated by consumers. Marnin’s leavened products are fresh products. They should be consumed as soon as possible as they do not contain preservatives. Avoid sudden temperature changes. To be stored in a cool and dry place, away from heat sources and protected from light. Being rich in butter, they should be consumed at a temperature between 20 and 25 degrees Celsius.