Panettone vs Pandoro

Panettone or Pandoro? A Guide to Italy’s Christmas Sweet Traditions

8 Minute read

17 Dec 2025

Paul Feinstein

Journalist

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From Milan’s fruit-studded classic to Verona’s golden star, Italy’s holiday sweets reveal centuries of regional tradition and craft.

When Christmas rolls around in Italy, two sweet breads dominate the dessert table: panettone and pandoro. Both are deeply rooted in Italian culinary culture and now enjoyed around the world, yet they are distinct in history, structure, and flavor. Whether you lean toward fruity richness or buttery simplicity, understanding what makes each unique helps you appreciate not just the taste but the tradition behind these iconic holiday treats.

What Is Panettone?

Panettone is a classic Italian yeast-leavened sweet bread traditionally enjoyed at Christmas and New Year. It originated in Milan, where it has been associated with the holiday season for centuries. The name comes from the Italian panetto (small loaf) with the augmentative one, meaning “large bread.”

Its dough is rich and complex, typically made with flour, eggs, sugar, butter, and natural yeast, and can be studded with raisins and/or candied citrus such as orange and citron. The dough undergoes a long fermentation process over multiple rises, which gives panettone its distinctive airy but structured crumb and tall domed shape.

Panettone has collected legends around its origin. One popular story holds that a baker named Toni improvised the bread to save a festive dinner, leading to the name pan di Toni. Regardless of the legends, by the 19th century panettone was firmly established as Milan’s festive sweet.

Today panettone is celebrated across Italy and beyond, often served in vertical wedges with sweet wine, hot beverages, or mascarpone cream.

Panettone

What Is Pandoro?

Pandoro comes from Verona in the Veneto region and literally means “golden bread.”

Unlike panettone, pandoro contains no fruit or raisins and focuses on a richer, buttery dough that produces a light, fluffy texture reminiscent of brioche.

Pandoro is baked in a distinctive eight-pointed star shape, traditionally dusted with vanilla-scented powdered sugar to evoke Alpine snow at Christmastime. Its history can be traced to the 18th century, but it was the Veronese pastry chef Domenico Melegatti who patented the modern version in the late 19th century, building on older regional cakes.

The simplicity of pandoro makes it a favorite for those who prefer butter and vanilla over mixed flavors, and it is a staple at Italian holiday tables.

Pandoro

How They Differ

Though both are Italian and associated with Christmas, panettone and pandoro differ in several key ways.

Shape and Appearance
• Panettone has a tall, cylindrical form with a domed top.
• Pandoro is star-shaped, typically with eight points, giving it a striking golden profile.

Ingredients and Texture
• Panettone is often enriched with raisins and/or candied citrus, giving it a more complex aroma and slightly denser texture.
• Pandoro focuses on a rich, egg and butter-forward dough that yields a lighter, more uniform crumb.

Traditional Serving
• Panettone is usually sliced vertically and served plain or with sweet accompaniments like sweet wine or custard cream. Though today you can find a variety of flavors including chocolate.
• Pandoro is often dusted with powdered sugar and can be sliced horizontally, sometimes served with creams or syrups that play off its simplicity.

Popularity and Preference
In Italy, panettone edges out pandoro in overall preference, but the debate is intense and personal. Some families put both on the table. Others divide loyalties along taste lines.

Why It Matters

Both panettone and pandoro are more than holiday sweets. They are cultural symbols that represent regional pride and centuries of artisanal baking. Whether you love the citrus brightness of panettone or the golden richness of pandoro, each cake tells a story about Italian tradition, celebration, and the joy of sharing something special with family and friends.

17 Dec 2025