Panettone is one of the great icons of Italian pastry tradition: a rich, fragrant, soft leavened cake that was born in Milan but now belongs to all of Italy (and the world). Its dough, made from flour, butter, eggs, natural yeast and sugar, creates an elastic and delicate structure, perfect to pair with decadent creams and sauces.
Here’s how it pairs naturally with zabaglione, chocolate and pistachio:
🟡 Panettone and Zabaglione
Zabaglione — a warm, frothy cream made with egg yolks, sugar and fortified wine (usually Marsala) — is a classic pairing.
Why it works well:
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The warm, alcoholic note of Marsala enhances the flavours of traditional panettone.
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The velvety cream envelops the crumb, making every bite richer.
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The sweetness of zabaglione balances any acidity from the raisins.
Result: an elegant, traditional pairing, reminiscent of old-style pastry shops.
🍫 Panettone and Chocolate
Chocolate — whether as ganache, spread, melted chocolate or mousse — is one of the most beloved combinations.
Why it works well:
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Dark chocolate adds aromatic depth and a slightly bitter contrast.
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Milk chocolate creates a luscious softness that amplifies the buttery notes of panettone.
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With a chocolate panettone, you get a “double chocolate” effect.
Result: a modern classic, satisfying and wonderfully comforting.
💚 Panettone and Pistachio Cream
Pistachio, especially Bronte pistachio or other high-quality varieties, pairs beautifully with panettone thanks to its toasted notes and natural richness.
Why it works well:
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Pistachio cream has a natural silkiness that blends perfectly with the butter in the panettone.
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The aromatic notes of pistachio create an elegant contrast with the sweetness of the dough.
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Perfect with classic panettone, white chocolate versions or those with subtle citrus notes.
Result: a modern, rich, gourmet and refined pairing.
