Although panettone and pandoro, Italian Christmas breads/cakes, originated in northern Italy, there are some outstanding ones made in Sicily: Specifically in Castelbuono (Palermo province) in the Madonie mountains and in Belpasso (Catania province) at the southern foot of Mount Etna. I can’t wait to open my panettone from Castelbuono (and heat it in the oven) on Christmas morning for breakfast, the tradition in my house!
What are your memories and/or traditions with panettone and pandoro?
Allison Scola is founder, owner, and curator of Experience Sicily and the Cannoli Crawl. Named one of the experts for the 2019 New York Times Travel Show, Scola writes and lectures on Sicily and leads immersive tours and designs custom itineraries that delight discerning travelers. She has been featured on Rudy Maxa’s World with the Carey’s, America’s #1 Travel Radio Show and as the cannoli expert in the documentary Cannoli, Traditions Around the Table. Scola has lectured about Sicily at University of Pennsylvania, The New School, LIU Post University, Queens College, Westchester Italian Cultural Center, at high schools in the New York City metropolitan area, and at events in New York City.
