What is the favorite Christmas dessert among Italians and foreigners?

Italy's favorite Christmas dessert is a showdown between two pastry giants: Panettone and Pandoro.

In reality these two desserts are often accompanied by regional desserts such as struffoli Neapolitans, the purceddhruzzi Salento, the Nougat and traditional biscuits made at home or purchased in a pastry shop, but all representing the culinary diversity of Italy during the Christmas holidays. 

The Absolute Protagonists:

Panettone: It is the symbol of Milan, a soft leavened cake with candied fruit and raisins, loved for its unmistakable aroma and its history.

This dessert has a dome shape, which extends from a cylindrical base. 

The oldest and most reliable recipe dates back to 1599 and was produced with butter, raisins, and spices. It was found in an expense register of the Borromeo College in Pavia.

pandoro: It is a Veronese dessert that stands out for its eight-pointed star shape and vanilla flavor, often dusted with icing sugar, reminiscent of snow. 

The shape of the Pandoro recalls the snow-capped peaks of the Alps during the Christmas period. 

Its name and origins are attributed to Domenico Melegatti who filed the recipe at the patent office on 14 October 1894. 

His recipe was a reworking of Levà, a sweet with granulated sugar and almonds originally from Verona, from which Melegatti removed the coating and added butter and eggs to the mixture.

These two desserts are not only beloved by Italians, but also by foreigners living abroad who stock up for the Christmas holidays, ordering them directly from renowned Italian pastry chefs throughout the country.

Other regional Christmas sweets:

Neapolitan struffoliFried balls dipped in honey, decorated with candied fruit and colored sprinkles.

Purceddhruzzi from Salento: similar to Neapolitan struffoli.

Nougat: There are both crunchy and soft versions, topped with almonds or hazelnuts, and the recipe varies from region to region, originating in Sardinia and Sicily.

Campanian mostaccioli: Mostaccioli are sweets dating back to ancient Rome, deriving, in fact, from Mustacei, sweet focaccias made with flour and must, cooked on bay leaves.

Over the years, they spread throughout Italy, evolving into various regional recipes, especially in Puglia, Calabria, and Campania, with the addition of honey, various spices, cocoa, and chocolate, becoming a symbol of the Christmas holidays. 

Certosino (Bologna): A spicy, dense dessert typical of Bologna, with medieval origins linked to the monks of Certosa, from which it takes its name. Famous for its rich combination of dried fruit, candied fruit, honey, chocolate, and spices. 

Amaretti: Biscuits made with sweet and bitter almonds, originally from the hinterland of Savona and Piedmont, where they were born in the 19th century, but then spread throughout Italy. 

Their recipe, which has remained unchanged, is based on sugar, peeled sweet almonds, egg white and bitter apricots.

these Christmas cakes And many others are an Italian treasure. They are numerous and diverse, and each region produces its own specialty during the Christmas holidays.

Serving one of these desserts means not forgetting your roots and making your guests feel at home during Christmas lunches and dinners. It also means bringing a piece of your heart to the table, because these delicacies often come from recipe books that grandmothers jealously guarded, as if they were part of the family.