In addition to Santa Claus and the Three Wise Men, other symbols of Christmas are delicious seasonal sweets. Although in Spain, the classic Roscón de Reyes has always been the flagship cake, in recent years, the Italian panettone has positioned itself as another unmissable sweet.
If we take a trip to the past, we will not find much history or meaning in panettone, on the contrary, it is said that its origin dates back to the 15th century in Milan, when a kitchen assistant named Toni accidentally prepared a sweet bread that became a success. Back then, probably no one would guess that today this mistaken recipe would become a Christmas luxury item, whose prices have been seen up to a thousand euros. But what makes it such an exclusive product, and why can some panettones cost up to ten times more than an industrial version? The answer, as always, is in the processes. Traditionally, panettone is made following a multi-day artisanal process that begins with a natural sourdough, key to its unique flavor and texture. This mass passesthrough several stages and is combined with various fruits and ingredients, according to each pastry chef. The trend to revalue products and production techniques has not been foreign to panettone, in fact, many bakeries have designed their own recipes with processes so detailed that they justify every tiny crumb, so much so that many have become gourmet and quality products. high end. And it is thatWhen the clock strikes mid-December, competition reaches its peak, putting creativity to the limit. Although for him Double Vee Obrador of Madrid, Tradition and craftsmanship are two words that are closely linked to panettone, in their recipe the risk has not been lacking so, in collaboration with Ron Santiago de Cuba, they have released a traveler panettone based on Italy, but with Cuban nods to their drink. iconic. Doble Uve, known for its long fermentation processes with sourdough and organic flours, has perfected the art of panettone, having been awarded the award for best chocolate panettone in 2023.
From Valencia, José Montejano surprises with his Campos de Azahar panettone, an artisanal creation of totally organic Mediterranean products, whose unique touch is the citrus Mano de Buda. Beyond the flavors, Orange Blossom Fields It is distinguished by its commitment to sustainability and respect for the environment. From growing citrus fruits to packaging products, each stage of the process is designed to minimize environmental impact. «A product is truly good when it not only delights the palate, but also takes care of our planet.», reflects Alberto Giner, head of Campos de Azahar.
On the other hand, the panettone known as the three Michelin star is the «Celler de Can Roca» by Jordi Roca, a preparation complemented with additives such as a 68% chocolate from Casa Cacao del Ecuador. Panettones like this one are presented in a limited edition with a price of around 65 euros and although this already seems high, there are others that can exceed one hundred euros and reach up to a thousand, as is the case of the panettone by Italian pastry chef Dario Hartvig that is sold in Barcelona. And although panettone is traditionally eaten during Christmas, other pastry shops have implemented it in their daily offering. This is the case of Duquesita, which, since its new stage under the direction of Oriol Balaguer, has turned panettone into one of the most representative products, keeping it on sale all year round.
Stylish roscones
In Spain, roscones share the spotlight with panettone in gourmet bakeries. Although these do not require as many formulas as panettone, there is always an added value that only gourmet pastries dare to explore. From the workshop of the Mendo restaurant at the Hotel Thompson Madrid, three versions of this Christmas classic are presented that promise to break it, the classic roscón, the truffle roscón with crispy and chocolate and the innovative violet roscón, which pays tribute to the emblematic Madrid candy. In line with its premium commitment, the packaging overflows with glamour, and as if it were a catwalk of superstars, the panettones and roscones show off their best version this year, with the common denominator, that they are all made up of premium, local products. and artisanal.