Panettone as we know it exploded into the Italian Christmas-cake scene in the 1920s. One year, a Milanese baker named Angelo Motta used natural yeast and tall, cylinder-shaped pans to give it its distinctive shape, along with three separate risings, encouraging the lighter, more porous texture and domed top. And he flavored it with raisins and candied orange and citron.
The following year, another local baker followed suit, and the ensuing competition led to large amounts of panettone flowing into the Milan market. It was a hit, and soon, its popularity spread throughout Milan and the rest of Italy.
Note about packaging: Packaging often changes from year to year. Photographs are updated as soon as we are able.