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Panettone- Italian Holiday Cake
It has a cupola shape, which extends from a cylindrical base and is usually about 12–15 cm high for a panettone weighing 1 kg. Other bases may be used, such as an octagon, or a frustum with a star section shape more common to pandoro. It is made during a long process that involves curing the dough, which is acidic, similar to sourdough. The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics. It contains candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked. Many other variations are available such as plain or with chocolate. It is served in wedge shapes, vertically cut, accompanied with sweet hot beverages or a sweet wine, such as Asti or Moscato d'Asti. In some regions of Italy, it is served with crema di mascarpone, a cream made from mascarpone, eggs, sometimes dried or candied fruits, and typically a sweet liqueur such as amaretto; if mascarpone cheese is unavailable, zabaione is sometimes used as a substitute.

Origins
In Italy the panettone comes with an often varied history, but one that invariably states that its birthplace is in Milan. The word "panettone" derives from the Italian word "panetto", a small loaf cake. The augmentative Italian suffix "-one" changes the meaning to "large cake".

Stories of how Panettone came to be Named

Though the etymology of the word 'panettone' is rather mundane, three more complex and fanciful folk etymologies have arisen.[11] It is also thought that one of the ecclesiastical brothers, Fr. Antonio, who always wore the proper hat, was fond of this Pane. The ecclesiastical hat Pane Tone was later adopted as the shape, which gave rise to Panettone. This derivation received credence and acceptability at the turn of the century, and is likely to be the foreunner of the more recent Christmas cake.[citation needed]Gianrian Carli in "Il Caffe" makes passing reference to Panettone in 1850 in discussion with Pietro Verri and alludes to a clerical hat. Prof. S Reynders. Dipartimento di Scienze del Linguaggio, Università Ca'Foscari (1987).
One suggests that the word derives from the Milanese, "pan del ton", meaning "cake of luxury".
Another states that a 15th-century legend from Milan gives the invention to the nobleman falconer Ughetto Atellani, who loved Adalgisa, the daughter of a poor baker named Toni. To help her, the nobleman disguised himself as a baker and invented a rich cake to which he added flour and yeast, butter, eggs, dried raisins, and candied lemon and orange peel.[citation needed]
The duke of Milan, Ludovico il Moro Sforza (1452–1508), agreed to the marriage, which was held in the presence of Leonardo da Vinci, and encouraged the launch of the new bread-like cake: Pan de Toni (or Toni's cake).
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