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n. pl. pan·et·to·nes or pan·et·to·ni (-nē)
A festive Italian yeast cake flavored with candied fruit peels and raisins.

[Italian, augmentative of panetto, a small loaf, diminutive of pane, bread, from Latin pānis; see panada.]


(pænəˈtəʊnɪ; Italian panetˈtoːne)
n, pl -nes or -ni (-ni)
(Cookery) a kind of Italian spiced brioche containing sultanas: traditionally eaten at Christmas in Italy
[Italian, from panetto small loaf, from pane bread, from Latin pānis]


(ˌpæn ɪˈtoʊ ni)

n., pl. -nes, -ni (-nē).
an Italian yeast bread with raisins, almonds, candied fruit, etc.
[1920–25; < Italian, derivative of panetto little loaf =pan(e) bread (< Latin pānis) + -etto diminutive suffix]
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References in periodicals archive ?
It is the largest producer of panettones (Christmas cake) with an 59% market share in Brazil, and leader in colomba pascal (easter cake - 92% of market share), toasts (74% of market share) and wafer biscuits (37% of market share).
Panettones may be labeled Turin- or Milan-style, or with other city names; avoid the Genovese, a flatter, dense fruitcake.
Like pastry shops in Italy, Rulli's bakes panettone all year long, but orders skyrocket in December, when the bread (plain, or filled like this) becomes the focus of holiday tables.
lemon peel (colored part only) 1 teaspoon vanilla 3 ounces bittersweet or semisweet chocolate, chopped 1/2 cup chopped high-quality candied orange peel, preferably imported 2 tablespoons dark rum 2 1/4 cups whipping cream Nut brittle (recipe follows) 1 purchased 2-pound panettone Orange syrup (recipe follows)
With a long serrated knife, hollow out panettone as shown at right in steps 1, 2, and 3.
Line a rimmed plate or dish with plastic wrap; place panettone shell in it upside down.
As shown in steps 4 and 5, fill panettone with chocolate and nut custards, then seal with slice from bottom of core.
The heavenly smells are being conjured up by Italian panettone, German stollen and cranberry and orange Christmas mince pies.
She has her own theories as to why the likes of panettone and stollen are becoming so popular.
I used to take both Christmas cakes and panettone along to the markets when I was doing them and I was far more likely to sell the panettone than the cake.
She bakes her own panettone and stollen while her eldest daughter makes a gingerbread house.
She maintains that panettone - which originated in Milan and is said to have been created by a humble baker to woo the daughter of a rich merchant - is easy, if a little fiddly, to make and unlike traditional Christmas cake can be made at the last minute as it doesn't need to mature.