In mid-October 2025, Milan once again proved why it’s the beating heart of Italian culinary artistry. The city played host to the Panettone World Championship, transforming into a global stage for the world’s finest pastry chefs and artisan bakers. Competitors from across the globe gathered to showcase their most exquisite versions of Italy’s beloved Christmas treat — the panettone.
Australia’s Sweet Third Place
Among the world’s best, the Australian team proudly took home the bronze medal, placing just behind Taiwan and Argentina. The talented squad hailed from some of Australia’s most celebrated bakeries — To Be Frank Bakery, Oji House, and Sonoma Bakery — representing both Melbourne and Sydney.
According to Broadsheet Magazine, one of the most heartwarming moments came when teams applauded one another as their loaves were pulled from the ovens and hung upside down to cool — a delicate and essential step that keeps the bread’s signature airy texture intact. A beautiful display of camaraderie and respect among international artisans.
A huge congratulations from all of us at Vita Italian Tours to the Australian Panettone Team! What an incredible achievement and inspiration for bakers everywhere.
A Classic Panettone Recipe to Try at Home
A Classic Panettone Recipe to Try at Home
If you can’t make it to Italy just yet, bring a little taste of Milan into your own kitchen with this tried-and-true panettone recipe — a delightful way to experience Italian tradition from home.
Ingredients (for one 1 kg panettone):
- 600 g all-purpose flour
- 1 Tbsp instant yeast
- 2 ⅔ cups water
- 5 large eggs
- 68 g sugar
- 170 g unsalted butter (softened)
- Zest of 1 orange (and 1 lemon, optional)
- ½ cup dark raisins + ½ cup golden raisins
- ½ cup candied orange peel or mixed dried fruit
- 1 Tbsp vanilla extract
- 2 tsp fine sea salt
Method Overview:
- Prepare a sponge or starter and let it rest for about 45 minutes.
- Mix the final dough, adding eggs, butter, zest, salt, sugar, and fruit.
- Let the dough rise, then shape it into a tall paper panettone mould.
- Allow a second proof — ideally overnight to deepen the flavour.
- Bake for roughly 75 minutes, depending on size.
- When baked, insert two long skewers near the base and hang the loaf upside-down until completely cool.
- Slice and enjoy — it’s heavenly warm with butter, or simply with your morning espresso.
Tip: Traditional competition-level panettoni are made with a natural sourdough starter (lievito madre) and can take days to perfect. This simplified version uses instant yeast for beautiful results without the wait.
Why You Should Visit Milan for Panettone (and their many other Sweet Treats)
While homemade panettone is a joy to bake, there’s nothing quite like tasting it in Italy itself. In Milan — the birthplace of panettone — bakeries and pastry shops perfect this golden loaf through generations of craftsmanship. Wander into a local pasticceria in December and you’ll be greeted by the intoxicating aroma of butter, citrus zest, and vanilla drifting through the air.
Discover More with Vita Italian Tours
If this story has left you craving for a full slice of northern Italy, join us on our Northern Lakes & Dolomites Small Group Tour. This journey takes you from Milan’s cosmopolitan heart through the breathtaking scenery of Lake Como and Lake Garda to the majestic Dolomites. Along the way, you’ll experience authentic cuisine, artisan traditions, and the warm Italian hospitality that makes every moment unforgettable.
If independent travel is more your style, allow Vita Italian Tours with our decades of experience living, studying and touring in Italy to plan a tailor-made self-drive or chauffeur driven private itinerary/tour for you to Milan, Italy and its surrounds.
Contact us and start planning your adventure today.
