Panettone and pandoro appear in stores every December, often packaged in tall, distinctive boxes that make them instantly recognisable. Both are made from enriched, yeast-leavened dough, giving them a light, bread-like structure, but they bring very different flavours and textures to the table.

What is panettone?

Panettone is recognisable by its domed shape. The dough is enriched with butter and eggs, then dotted with candied citrus peel, nuts, and chocolate or dried fruit. The result is a soft, airy crumb with a subtle sweetness and citrus notes. It can be eaten as is, lightly warmed, or incorporated into desserts where it holds its shape while absorbing flavours from creams, sauces or syrups.

What is pandoro?

Pandoro is also made with dough enriched with butter and eggs, but it skips the fruit entirely. Baked in a tall, star-shaped tin, it’s pale, buttery and delicate, finished simply with icing sugar. Its simplicity allows it to be a blank canvas for cream, fresh berries, espresso or other accompaniments.

Woolworths offers an imported Italian range for the festive season. These loaves are produced in the Italian Alps by the Di Gennaro family, using a sourdough starter that has been nurtured since 1964. Each loaf is slow-fermented over 36 hours and made with free-range eggs, Sicilian orange peel and Piedmont vanilla. Flavours include cranberry and orange, chocolate, and nocciolata with toasted hazelnuts. For a simpler option, Woolworths also offers pandoro, which comes ready to serve with a dusting of icing sugar.

How to serve these classic cakes this festive season

@wwtaste Do you know how to prepare and serve a pandoro or panettone? @clempedro.mancrave is here to show you how to prep these traditional Italian Christmas cakes, so that you can serve them with confidence this Christmas. You can find these beauties @Woolworths SA – and let us plug you – there’s also a magnificent pistachio panettone this year! #decembertreats #pandoro #howto ♬ Christmas - JerryJeyy

Panettone stuffing

Whether you serve it with roast turkey, porchetta or on its own by the bowlful, this is the stuffing that keeps on giving. Chop and sauté leeks, onions and garlic, then add diced portabellini mushrooms, followed by the meat from a couple of pork bangers. Stir through dried cubes of panettone. Add flaked pecans or almonds if you like.

Panettone ice cream

Purists can crumble panettone into a vanilla custard base while the ice-cream machine churns. Or, you could whip a tub of Extremely Creamy Madagascan Vanilla Dairy Ice Cream using a stand mixer (with the paddle attachment), fold through panettone cubes, then refreeze. Either way, it’s next level.

Panettone croque monsieur

Put that leftover gammon to good use the morning after. Toast slices of buttered panettone in the oven, then top with gammon or ham, béchamel sauce enriched with Emmental cheese, nutmeg and white pepper, and bake until bubbly and burnished. Finish with a squeeze of lemon juice for a pop of acidity.

Panettone tiramisu

Because two Italian classics are better than one, drizzle amaretto liqueur onto batons of panettone, then layer with mascarpone whipped with vanilla extract, caster sugar and grated dark chocolate. Finish with a dusting of cocoa powder.

Whether you choose panettone with its aromatic fruit and citrus, or the buttery simplicity of pandoro, both offer a festive touch that’s easy to enjoy. Slice, serve, or pair with your favourite accompaniments; either way, they bring a taste of Italy to your table.