By Marie-Antoinette Issa.
Panettone is to Italians what plum pudding is to the Brits and a berry-topped pav to Aussies - an incomplete Christmas without. This sweet, towering bread with its golden crust and fluffy interior is steeped in tradition, but not all panettone are created equal.
Here, Chef Francesco ‘Frank’ Scuteri, founder and owner of The Italian Job Catering Co. - which has been creating Italian-inspired dishes for almost two decades - shares his expert advice on how to pick the perfect one.
"High-quality panettone begins with premium ingredients,” explains Frank, a former manager of Criniti’s, "Look for one made with real butter, fresh eggs and natural candied fruit. Artificial flavours or preservatives are a clear sign of a shortcut.”
A quick check of the ingredient list can reveal much about its quality, while the texture is equally telling. "The crumb should be soft and slightly elastic, with irregular air pockets throughout. This shows it’s been properly proofed and baked. A dense or dry panettone lacks that hallmark craftsmanship.”
If you’re shopping and wondering how to assess freshness without opening the package, Frank has a handy tip: "Gently press the sides of the panettone. A fresh one will feel springy, not hard or dry. Also, choose one with the longest expiry date for the best shelf life.”
While you might be tempted by flashy branding or unfamiliar names, Frank - who has catered events across Australia and Italy - believes the origin plays an important role:
"Panettone made in Italy - especially from Milan or Verona - tends to honour traditional methods. These regions are synonymous with the craft.”
That said, he acknowledges that artisanal producers outside Italy can also deliver exceptional quality if they prioritise authentic techniques and ingredients.
For those keen on ensuring authenticity, certifications like IGP (Indicazione Geografica Protetta) can offer peace of mind. "This label means the product is made in a specific region using traditional methods. It’s a guarantee of authenticity and craftsmanship,” says Frank.
One key distinction to keep in mind is the difference between artisanal and mass-produced panettone. "Artisanal panettone is typically made in small batches, with long fermentation times using natural yeast. This creates superior flavour and a soft, delicate texture. Mass-produced varieties often rely on shortcuts, which can result in overly sweet, cloying flavours and a less refined crumb.”
Packaging might seem superficial, but it does serve a purpose. "Good packaging protects the panettone during storage and transport,” Frank explains. "While aesthetics are nice, sturdy, well-designed packaging can be a sign of care in production.”
Common mistakes when buying panettone often boil down to price or improper storage. "Many people go for the cheapest option, but a good panettone is an investment,” he says. "Quality ingredients and traditional methods cost more, but the result is worth it.”
Once you’ve brought your panettone home, storing it correctly is essential. "Keep it in its original packaging at room temperature. If opened, seal it tightly or transfer it to an airtight container to keep it fresh and soft.”
While tradition remains a cornerstone of panettone’s appeal, there are modern variations worth exploring. Frank suggests trying pistachio-filled options, chocolate-infused versions or even savoury twists. "They’re a great way to experience panettone in a new light while still celebrating its roots.”
As for Frank’s personal favourite? "I always return to the classic Milanese panettone with raisins and candied orange peel. It’s simple, timeless and pairs perfectly with a glass of Prosecco or an espresso.”
