11 panettones to sweeten (without cloying) the Christmas holidays

No matter what we call it, panettone, panettone, sweet bread ... For a few years now, this Italian brioche cake -and a great Milanese specialty- is also a

, so much so that its consumption in our country has fired and shares the limelight with other typical sweets of these dates.

With chocolate, with fruits ... In Madrid we have an offer

.

Moulin Chocolat.

Moulin chocolat

As a great passionate about chocolate that he is, the

, alma mater of this store attached to the Retiro, does not pass a Christmas without panettone in his window.

"Very Italian" is the result of a meticulous production process -with double fermentation dough- and first-class products: guanaja chocolate from Valrhona (a mixture of South American cocoas);

Candied fruit from Agrimontana, a brand from Sicily with 40 years of tradition and almond with skin and pearl sugar on the outside.

Price: 22 euros (850 grams).

Alcalá, 77. Tel .: 91 431 81 45.

Panadarìo.

Panadarìo

More Italian tradition in the

that are made in the La Guindalera bakery run by

, a man from Salamanca who is in love with sourdough. "We do not use mixes, prepared or yeast (even a little). Only

, the specific mass of the panettone, always ready and in good health condition ,

" Darius said. The result of a long production process - "from when we start with the sourdough until the bun comes out of the oven, three days pass-, they dispatch two versions:

(filled with candied orange and lemon rinds and raisins),

sometimes they prepare one

.

Price: 35 euros, the one kilo piece.

It can also be ordered online.

Alonso Heredia, 25. Tel .: 91 230 84 33.

Madreamiga.

Madreamiga

During these dates and until Reyes, this bakery in the Tetuán neighborhood smells like Christmas, but it is Thursdays when

N

is most

, because that is the day when the batch of panettones (100 units) comes out. Every week,

that "our Instagram followers choose, although

", acknowledges Begoña San Pedro, founding partner of this artisan bakery-pastry shop. Here they bet on a natural raw material: Galician yolk, Madagascar vanilla, Valrhona chocolate, fruit candied by themselves, French butter, Marcona almonds and a sourdough that they feed every day. The preparation of this sweet bread "requires 72 hours, although it all starts with

the sourdough so that it has strength, since it

"says Begoña. Price: 22.90 euros (750 grams).

Teruel, 26. Tel .: 652 16 36 98.

Panem.

Panem

This year

this Retiro bakery

(brand new Best Roscón of the Community of Madrid, Best Artisan Butter Croissant of Spain).

The García family,

(Toledo), led by Antonio, also use the

to, after a complicated production process, sign a fluffy panettone.

"We use the best ingredients available to us: quality butter, free range eggs,

...", explains Antonio.

They dispense the classic, with confident raisins, orange and lemon, and the one with four chocolates.

Price: 36 euros (750 grams).

Fernán González, 42. Tel .: 91 795 91 07.

Pandomè.

Pandomè

Here is another essential track of bread, pizza and artisan pastries. At their stall in the Tirso de Molina Market, the Neapolitan

and

(head of the bakery and with 30 years of experience) get down to work to make a high-quality panettone, very similar to the

"says Rosso. After a natural fermentation process (solid mother paste) that lasts three days, each week they put

Valrhona

and candied orange

sale

, although at this time they are trying to double production. Rosso ships them all year round "because I want to promote this sweet from my land and for all of Madrid to taste it," he concludes. Price: 25 euros (about a kilo).

Doña Urraca, 15. Tel .: 633 68 34 53.

Obrador San Francisco.

Obrador San Francisco

The traditional raisin and orange and chocolate are the

star

of this artisan shop

where bread flies, especially on Fridays and Saturdays.

As with the classic Italian bun.

They make it with sourdough, a long fermentation and organic ingredients - "we even confit the oranges ourselves", explains Juana Muñoz, co-owner with Antonio Ramos (the master baker) and Alberto Garanto, of this workshop that opened its doors in 2017 .

, are advertised in their social networks and often finished in the same day.

Price: 23 euros (580 grams).

Carrera de San Francisco, 14. Tel .: 911 29 17 56.

Pomme Sucre.

Pomme sucre

Julio Blanco no longer has a location in Madrid, but his panettone

From the haute pastry boutique in Gijón, the Italian sweet travels to the entire Peninsula, and under normal conditions (that is, without transport strikes in between) they

a week in advance.

And how is this panettone?

Spongy and handmade with

(wheat flour, butter, sugar, egg yolks, natural yeast, chocolate, egg whites, almonds, hazelnuts, honey, orange, cocoa) and

or colorings.

Price: 38 euros (one kilo).

Orders on the pastry website.

Zúccaru.

Zúccaru

Palermo

and

Madrid

, opened this Sicilian ice cream parlor-pastry shop next to the Royal Palace. The couple, determined to make Italian products known, usually offer

silicon or baked cassata, cannoli and, of course,

. For four years, they have been brought from a well-known

and they are the same ones that Rossana has eaten since she was little:

.

"Everything from the sourdough to the final loop of the wrapper is made by hand, and all the ingredients, from first to last, are Sicilian," he explains.

They have a great variety: classic, chocolate, malvasia, pear and chocolate ... and even one of

that is packaged in a beautiful tin decorated by Dolce & Gabbana (44 euros).

Prices: 27.75 euros (one kilo) and 19.50 euros (500 grams).

Vergara, 16. Tel .: 639 33 08 01. / Palafox, 20. Tel .: 653 86 14 14. / Point of sale at the Plaza de Colón Market.

One hundred and thirty.

One hundred and thirty

Guido and Alberto Miragoli

and their gourmet bakery and coffee

in Chamberí (they have another location in the Salamanca district) are a

for fans of good bread and also

.

His

are almost as desired as his breads (in 2020 they received the Best Bread in Madrid award) and he makes them both in a classic version (raisins and fruit and glazed) and with chocolate.

Price: 35 euros (750 grams).

Fernando el Católico, 17. Tel .: 91 006 70 76. / Mercado de la Paz (Ayala, 28B).

Tel .: 91 113 20 11.

The Duchess.

The little Duke

The centenary pastry shop offers one of the

most famous

in the country, not in vain it follows the recipe of

, Tarragona's master chocolatier, holder, among other recognitions, of the award for Best Artisan Panettone in Spain 2017. It is made with sourdough and Following artisan techniques, and for this season they have prepared

the classic gianduia with chestnut, the fruit and chocolate.

They come in two sizes: half a kilo (27.50 euros) and kilo (51 euros).

Fernando VI, 2. Telephone: 91 308 02 31.

Rocambolesc.

Rocambolesc

Jordi Roca and his wife, Alejandra Rivas

, devised this ice cream parlor which, after succeeding in Girona, arrived in Madrid. In their stores -

and not only serve online- poles

also tablets, chocolates and seasonal products. And now, in addition to nougat and other Christmas sweets, the star is the

. Airy, moist, they make it with sourdough fermented for 48 hours and serve two varieties: the

with candied orange and lemon and the

, gianduja and dried apricots. Price: 65 euros (1 kilo).

Serrano, 52 (El Corte Inglés, 7a Planta). Tel .: 91 576 52 34. / Plaza de San Miguel, 13 (Mercado de San Miguel).

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