Bergamo-Style Panettone: A Leavened Cake of Heart and Tradition
Making Bergamo-style panettone at home is a gesture that combines the joy of hands-on baking with devotion to tradition.
Every dough tells a story of family, time, and aromas that fill Bergamo’s homes during the Christmas season.
Unlike industrial versions, artisanal panettone—even in a home kitchen—is made from genuine ingredients and a long, patient natural leavening. It is a dessert that requires dedication but rewards with a soft, fragrant, and authentic result.
Ingredients for an Authentic Bergamo Panettone
The quality of ingredients is the first secret to success.
Choose the finest, preferably local, ingredients, such as Bergamo flour and mountain butter.
Ingredients for 2 panettoni of 1 kg each:
- 500 g strong flour (W 350–380)
- 180 g active sourdough starter
- 200 g sugar
- 200 g soft butter
- 8 fresh egg yolks
- 200 g raisins + 100 g candied orange peel
- 1 tablespoon wildflower honey
- 1 natural vanilla pod
- Lemon and orange zest
- A pinch of salt
Step-by-Step Preparation
First Dough
In a stand mixer, combine flour, sourdough, half of the sugar, and part of the egg yolks.
Mix until smooth, then gradually incorporate the softened butter.
Let rest for about 12 hours at 28°C (82°F), covered, until the dough quadruples in volume.
Second Dough
Add the remaining sugar, honey, zest, and vanilla to the first dough.
Work until the dough becomes elastic, then gently fold in the floured raisins and candied fruit.
Leavening and Baking
Shape the dough into loaves and place them in panettone molds.
Allow to rise for 5–6 hours until the dough reaches the mold’s edge.
Bake at 170°C (340°F) for approximately 50 minutes.
After baking, pierce the base and invert the panettone for 10–12 hours to maintain shape and softness.
Tips from Bergamo’s Master Pastry Chefs
The masters at Pasticceria Bigio emphasize that a perfect panettone is achieved only by respecting time.
Do not rush: natural leavening is a living process that must be followed with patience and sensitivity.
Use the freshest ingredients, maintain a constant temperature, and always work with care—this is how the true magic of Bergamo Christmas is born.
Storage and Serving
Homemade panettone can be stored in a food bag, away from heat sources, for about 7–10 days.
Serve slightly warm to best release the aromas of butter and citrus.
A glass of Moscato di Scanzo or a Lombard passito wine enhances its sweetness and tradition.
Conclusion
Making Bergamo-style panettone with your own hands is an act of love toward local gastronomic culture.
It is a gesture that unites past and present, craftsmanship and pleasure.
For more details, see the full article: Bergamo Panettone – History, Recipe, and Local Pastry Shops.
