Among the traditional marzipans, Polvorones, nougats and other Christmas products, panettone has managed to find a place in Spanish homes. Although it is originally from Italy, its popularity in recent years allows us to increasingly enjoy preparations that are closer to the traditional recipe. Because although we find it in a more industrial way in all supermarkets, the truth is that there are bakeries and bakeries that offer a much higher quality product.
Panettone or sweet bread was created by Toni, a kitchen assistant to the Duke of Milan Ludovico Sforza, at the end of the 15th century. The original Italian recipe was prepared over a week. It contained wheat flour, sourdough or fresh yeast, eggs, butter and sugar, as well as raisins and/or candied fruits (orange, citron and lemon). The sourdough is key to achieving a silky texture and must ferment for five days, knead it on the sixth and add the ingredients on the seventh. Something impossible for the industry.
Its popularity has led to the addition of grapes, pine nuts, almonds, chocolate and some other exotic ingredients. But, as we say, there are panettones that are very worth it and are very similar to the traditional ones. They can be purchased in bakeries and specialized workshops.
Best Fruit Panettone and Best Chocolate Panettone, from Vallflorida Xocolaters
Gerard and Lluís Costa, from the Vallflorida Xocolaters pastry shop, located in Barcelona, were the winners of the championship of the Best Artisan Panettone in Spain 2023, organized by the Pastry School of the Barcelona Guild (EPGB). It is the first time that a workshop wins in both categories:
The secret that they themselves reveal on their website is “the sourdough” with which they achieve “a spongy texture and an incomparable flavor.” They are made by hand and do not have colorings or preservatives. They weigh 500 grams and cost 29 euros. They ship throughout Spain when purchasing through the bakery’s online store.
Best Fruit Panettone and Best Chocolate Panettone, from Vallflorida Xocolaters
Panadaríø, for many, the best panettone in Madrid
This artisan bakery in the La Guindalera neighborhood is well known for its sourdough bread. But, in addition, both the panettones and the roscones de reyes are also at a ‘top’ level. In the catalog there are five types of panettone: classic, candied pear, dark chocolate and orange, double chocolate and kumquat and. The 1 kilo ones cost between 42 and 50 euros and can be purchased on the bakery’s website both for pick-up and with delivery to the entire peninsula.
For preparation, indicate that “it is fermented exclusively with natural sourdough.” This means that “we refresh our sourdough every day and keep it under controlled temperature conditions. Panettone is made with an intermediate dough that is left to ferment overnight, it is a product with two true fermentations: a first dough that ferments 12 hours with which, once ready, it is added and kneaded again with more ingredients. It is formed and ferments again for another 5-8 hours.”
Raúl Asencio, limited edition of apple and Vietnamese chocolate
This Alicante pastry chef has also won several awards with his classic panettone and is an institution in the Valencian Community. In 2023, it has produced a limited edition of 1,000 units of natural sourdough, with Perelló apples from Vall de Ebo and chocolate of Vietnamese origin. He himself describes it as “a unique and unrepeatable product” due to the “own sweetness and umami of the ripening of the apples and the caramel and coffee nuances of the Vietnamese chocolate.” It has a price of 50 euros and they ship it for free throughout Spain.
The catalog has eight varieties of artisanal panettone, starting at 29 euros: hazelnut cream, white chocolate, toffee, chocolate, Milanese or Ferrero Rocher, among others. Always sourdough and long fermentation.
The second best chocolate panettone of 2023 in Spanish
In October 2023, the Spanish team participated in the Panettone World Championship, held in Italy and managed to become World Runner-up Champion for Chocolate Panettone, as well as third place in the Classic Panettone category. In addition, they won the award for best teamwork, best table and best presentation dossier.
Each of the team members belongs to different pastry shops and they are a sure hit. They are considered among the best panettone creators in the country and their son Rafael Aguilera, from the Cal Jan pastry shop (Torredembarra); Ton Cortés, from Cloudstreet Bakery (Barcelona); and José Manuel Marcos Candela, from Crujiente (Redován). The team was led by José Romero, chef and professor at the Gremio de Barcelona Pastry School (EPGB).
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