So, next time you're faced with the vast selection, remember: it's more than just bread; it's a slice of Italian heritage. Italian Panettone is traditionally served at Christmas, the crowning glory of the festive dinner table. At this time, it is typically served as it is, carved into thin slices and shared at the end of the meal. But it is a very versatile treat and can be enjoyed in various ways.

It is a naturally-dervived fibre and it helps to give flexibility to gluten free bread, acting as a binder and improving the final texture of your bake.Pandoro originated in Verona, Italy, and is typically made with flour, butter, eggs, sugar, and yeast. It is a leavened bread, similar to Panettone, but with some distinct differences. Unlike Panettone, Pandoro is devoid of candied fruits and raisins, and it is often dusted with powdered sugar to resemble the snowy peaks of the Italian Alps.

If you are making the fruited panettone, place the sultanas/raisins in a small bowl and cover with boiling water so that they are submerged completely. This will help rehydrate them a little, to give you juicier fruit and a fluffied final panettone. Set aside. Ingredients: wheat flour, sultana raisin (16%), candied "oranges from Sicily" and "citron from Calabria" peels (12%) [Orange and citron peels in varying proportion (53%), glucose-fructose syrup, sugar, concentrated lemon juice], fresh eggs raised on the ground in Italy, fresh butter ( milk) (10%), sugar, natural sourdough yeast ( wheat), fresh egg yolk raised on the ground in Italy, emulsifier: mono and diglycerides of vegetable origin fatty acids, wildflower honey from Sicily, fresh milk (2%), fresh cream ( milk) (1%), cervia whole marine salt, cocoa butter, natural mananara vanilla from Madagascar (0.2%), natural flavours. Yes, this cake can be frozen as a whole or in slices. When stored in the freezer, homemade cakes are good for up to 1 month. Here’s the thing about this Italian Panettone: It looks like it would be hard to make, but in reality, it’s one of the easiest desserts you’ll ever prepare. As long as you follow the instructions and muster up a good dose of patience (it’s time-consuming!), you’ll be a master of the Panettone bread in no time. How do you pronounce “panettone”?Cover with a damp tea towel and leave in a warm place, for 8 hours or overnight, to double in size and have a spongy appearance. One popular legend attributes the creation of Panettone to a young nobleman named Ughetto degli Atellani in the 15th century. According to the story, Ughetto fell in love with the daughter of a poor baker named Toni. To win her over, he disguised himself as a baker's apprentice and created a rich, sweet bread to impress her father. The result was the precursor to Panettone, a leavened bread made with flour, butter, eggs, and candied fruits. BE: “It looks like a giant hot cross bun – they’ve put the wrong thing inside! There’s lots of plump, juicy fruit and peel in here; it’s not bad at all. This feels more like an everyday panettone. If you love hot cross buns, this is for you.” Score 6/10 Panettone from Italy is ideal for sending as a Christmas food gift or for treating your family to an Italian Christmas cake this year as an alternative to traditional Christmas cake. There are several variations and recipes of panettone available, each with its own unique flavours and ingredients. This gluten free panettone is an absolute joy to eat! Soft and fluffy inside with a golden crust outside, topped with sugar pearls. It is by far the best gluten free panettone I have ever eaten, and I was delighted to be able to bake this wonderful festive treat at home.

There are many different flavours but one that really caught our eye was a Red Wine Panettone by Agrumato with cubes of red wine jelly jewels hidden within.Line the base and sides of a 15cm/6” deep, round, loose bottom cake tin with a double layer of parchment or greaseproof paper which is 15cm/6” tall.