Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
Holiday Breads
Italian Christmas bread
Christmas Bread/ Panettone Natalizio (with yeast, flavored with candied citron and orange peel, raisins, almonds and vanilla)
Originated from: Italy
Occasion: Christmas
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

Printer Friendly Version


1/2 yeast cake
1/4 cup sugar
lukewarm milk
1 cup butter
4 eggs
2 cups cake flour
1 teaspoon vanilla
1/2 teaspoon salt
2 tablespoons candied citron, chopped
1/4 cup seedless raisins
2 tablespoons almonds, shredded
2 tablespoons candied orange peel, chopped


Crumble yeast with 1 teaspoon sugar and dissolve in 1/4 cup lukewarm milk, and let rise until light and bubbly.

Cream butter with remaining sugar.

Break eggs in a measuring cup and fill with lukewarm milk to make one cup; beat slightly.

Sift flour and salt together and mix with fruit, then stir into creamed butter and sugar mixture alternately with eggs and milk; add risen yeast and beat to a smooth batter.

Flavor with vanilla.

Butter a tube pan and sprinkle bottom with almonds; pour in batter, cover and let rise overnight.

Bake in a moderate oven (375 degrees F.) for about 1 hour.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

Back to main list