Panettone Ripieno – Stuffed Panettone

Panettone rripieno


1 panettone (classic/traditional)
1/4 heavy cream, wiped
sweetener, to your taste
chocolate morsels, to suit your chocolate addiction habits
confectionary sugar for final dressing

How to make the Panettone ripieno:

Cut in the bottom of the panettone a hole, making sure that the bottom part is intact. Empty the panettone leaving about 1 inch from the exterior. Mix the wiped cream with the chocolate morsels (quantity of bits to suit your chocolate addiction habits). Sweeten it to your taste, add the “Mollica” (interior part) of the panettone to the cream, and use the mix to fill back the panettone. Close the bottom with the original tailpiece, and refrigerate the stuffed panettone until consumption (a few hours make it better). Sprinkle with confectionary sugar to add a twist.

Cut and serve the panettone ripieno cold, it’s delicious

Panettone: the most traditional Italian Holiday Cake, a specialty of Milan, the panettone has now reached all over Italy, and the rest of the world also enjoys panettone at Christmas. This recipe for a special panettone, a gourmet panettone recipe, a panettone stuffed with wiped cream and chocolate morsels…!

Serves 8

Regional recipe from Lombardy

A bit of curiosity, if not history.

As panettone is the best known and most loved Milanese specialty globally, here is a short legend about how it was invented.

One Christmas Eve many years ago, a banquet was being held at the court of Ludovico Sforza. There was a festive atmosphere with music, singing, and jesters performing. The lavish dinner was expected to be crowned with a fabulous cake personally prepared by the head cook and made to a most secret recipe. Unfortunately, by mistake, or inadvertently, the delicious cake burnt. In the kitchen, beside the desperate head cook, Toni, a kitchen hand, mixed the remains of the burnt cake with some candied fruit, spices, eggs, and sugar.

When the new cake was ready, he suggested the head cook should serve it. Despite its loaf-like appearance, they had no alternative. So, arranged on a platter, the cake was taken to the table where, after some initial perplexities, it had fantastic, unexpected success; even Ludovico himself congratulated the head cook on his creation. This is how the “pan-del-Toni” (Toni’s bread), hence called panettone, became the city’s emblematic cake.

Another version has that Toni made the special bread cake to win the hearth of the daughter of his boss, you are free to choose the version you prefer, while you taste your pan-del-Toni panettone.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at