Mostacciolis of Calabria, the certosino of Bologna, the pandoro, the pangiallo,… The Italian sweet breads and Christmas cakes proliferate in the transalpine country as the roscĂłn de reyes, the mantecados and the polvorones in Spain. There are many proposals and one of them stands out above all: the panettone.
Legend suggests – the origin is unclear as in so many other recipes, although several sources place it in the 15th century – that panettone was born from a mistake.
Apparently, Toni, a cook for the Milanese Duke Ludovico Sforza (‘Il Moro’) improvised a sweet bread because the dessert for the Christmas occasion had burned in the oven. With the ingredients in question , he made this delicious domed sponge cake that soon gained popularity as panettone (pan di toni).
Manu Jara’s panettone this Christmas 2024
One of the most consumed Christmas sweets in the world that has been able to impose itself over time. And Manu Jara, as a sweet institution in Seville, already has available its recipes for this Christmas 2024/2025.
In recent seasons, this Italian pastry has aroused real enthusiasm in Seville. With a complex elaboration process, between resting the dough and fermenting, the panettone results in a light and cottony crumb.
The difficulty and technique involved have made it one of the challenges among dough professionals. Panettone is a real challenge that Manu Jara masterfully manages and to which he is able to give added value with his fillings, aromas and textures.
As in previous years, he offers different varieties and sizes. For this Christmas 2024, he opts for the classic with candied fruit and raisins; a second version with chocolate; and finally, the Selva Negra panettone, with chocolate and cherry.
Manu Jara also makes different kinds of bread. His loaves, tomato and mozzarella bread, spice bread or raisin and walnut bread stand out and can be purchased in his sweet shops.