December 24, 2008
Dolci Natalizi: Celebrating Tradition During the Holidays

Zaia added: “Christmas Eve is upon us, a convivial moment experienced at the table among family and friends recalling tradition. Among the most important customs for Italian families is the ritual of the dolce natalizio. Each region has its own identity and boasts at least one traditional Christmas dessert: struffoli from Campania, pabassinas from Sardegna, carteddate from Puglia, mastazzoli from Sicilia, pandolce from Liguria and zelten from Trentino-Alto Adige. From north to south the universal symbols of Christmas are Panettone and Pandoro. I invite us all to remember the importance of keeping our country's traditions alive, by buying and eating desserts Made in Italy—whether artisanal or not, or representative of a specific region—all are genuine as the wishes and greetings that we will be exchanging on the night of December 24th.”

Panettone and Pandoro are synonymous of Italy, century-old specialties that today are produced and enjoyed all over the world, especially at Christmas and year-end celebrations. Panettone appeared in northern Italy around the 15th century and is believed to have originated in Milan. A cupola-shaped naturally leavened bread, it is made traditionally with candied dried fruit and more recently also with chocolate. Pandoro, or golden bread, is of more recent origin, emerging in Verona a century ago. Tall, distinctive and shaped like a Christmas tree, it is topped with powdered sugar reminiscent of snow and when cut horizontally each slice is shaped like a star. Both specialties are protected by the country’s national confectioners association (AIDI) and, as such, are produced following specific guidelines and quality control standards.