Every year, more and more Spaniards are suffering from the so-called "panettone fever", a delicious epidemic that spreads among sweet-toothed palates during the Christmas season and fills the shelves of supermarkets, bakeries and pastry shops with the fluffy Italian pastry.

But not all panettone on the market can boast of being "the real Italian panettone", a difference that is noticeable and that lies not only in the place of origin but also in its preparation, flavour and texture.

The authentic panettone is a treasure of Italian gastronomy and as such is cared for and protected by various official regulatory bodies such as the Milan Chamber of Commerce, which collects the technical standards approved by the Committee of Pastry Chefs that identify the 'Panettone Tipico della Tradizione Artigiana Milanese', the place of origin of this sweet. Panettone with artificial flavours, preservatives, emulsifiers, starches, other vegetable fats or colourings, as well as commercial yeast are not permitted.

How to recognize an authentic Italian panettone

The price: A good panettone is a luxury item, a sweet jewel that can cost up to €40 per kilo. Be wary of those that are too cheap, keep in mind that an artisanal panettone requires at least 72 hours of work and fermentation, and it must be left to rest upside down after baking.

Size and weight: an authentic Italian panettone cannot weigh less than 500 grams, while those in competitions often weigh around a kilo. So those cute mini panettone you can find in some shops or bakeries are actually muffins with raisins and candied fruit.

Shape: One of the most characteristic features of panettone is its spectacular domed shape. Large domes have become fashionable and some people see this as a virtue and a sign of quality when in reality it indicates an excess of yeast. Be wary of irregular domes or flattened buns.

Color: Golden exterior and yellow crumb indicating the use of good butter.

Texture: It should be alveolate, spongy and cottony. An authentic Italian panettone does not crumble, it "shreds". In Italy it is customary to eat it in bites.

The excess of bubbles and large alveoli tell us about highly hydrated doughs with a great development of gluten with elastic and gummy crumbs that are not typical of a true panettone.

Light on the palate, neither pasty nor greasy.

Composition: Italian panettone must be made with mother yeast, without any mixtures, preparations, additives or artificial colors/flavors. The classic formula of percentages and ingredients is:
Wheat flour: 100%.
Butter: minimum 40% of the weight of the flour.
Egg yolks: minimum 30% of the weight of the flour.
Fruits: minimum 50% of the weight of the flour, but can reach 70%.

The ingredients must be well distributed, a sign of careful kneading.

Traditional panettone is made with candied fruit and raisins, but many other variations have emerged, many of them magnificent.

Casa Losito, whose panettone is highly valued by clients, gourmets and the gastronomic press, offers delicious alternatives such as: panettone with brown glaze and chocolate , white chocolate and lemon , chocolate and cappuccino , or chocolate and pear.

Smell: buttery, subtle and with complex aromas.

Durability: The real Italian panettone does not use preservatives, but thanks to good production that respects the fermentation, resting and baking times, it can last up to three months if well preserved.

At Biribox you can find Casa Losito panettones, authentic Italian panettones with an unbeatable quality/price ratio.

And since Christmas isn't Christmas if we don't all enjoy it, we've brought Nutrifree gluten-free panettone from Italy with all the flavour and texture but suitable for celiacs.

Come into our store and fill your cart so that you will never miss out on real Italian panettone at your Christmas parties or stores.