Every Christmas, Italians are divided: Pandoro or Panettone? The choice is often personal and depends on individual tastes, but both desserts represent the magic and tradition of the Italian Christmas.
Pandoro and Panettone are two of the most iconic Christmas desserts in Italy. Both have historical origins and are linked to the Christmas tradition, but they differ in ingredients, taste, and texture. Let’s discover them:
The Pandoro was born in Verona in the 19th century, has a truncated cone shape with a characteristic eight-pointed star form. It is made with flour, sugar, butter, eggs, and vanilla, without candied fruit or raisins. Pandoro has a smooth surface, sweet, soft and buttery taste, with a vanilla aroma. It is served with a dusting of powdered sugar. Loved by those who prefer a simpler and more delicate dessert compared to panettone.
The Panettone was born in Milan, with legends linking it to the Middle Ages, and has a cylindrical shape with a soft dome. It is made with flour, sugar, butter, eggs, sourdough and filled with raisins and candied fruit. Modern versions include fillings with creams of various flavors, including chocolate and pistachio, with or without candied fruit. Compared to Pandoro, it has a richer and more complex taste.
The consumption of Pandoro and Panettone continues to grow both in Italy and worldwide, confirming their central role in the Christmas holidays. In Italy, about 100 million Christmas desserts are sold every year, with panettone and pandoro as the main protagonists. These desserts generate significant economic value, estimated in 2024 at around 11.4 billion euros.
Among the best-known Italian producers of Pandoro and Panettone are: Bauli, Balocco, Motta, Maina.
Globally, the Italian export of panettone and pandoro is worth about 32 million euros. Italian products are in high demand for their quality, and branded Italian panettones can now be found everywhere, from the United States to Japan. There is also the Panettone World Cup, an international event that celebrates the spread and innovation of the Italian Christmas dessert.