An authentic handmadepanettone requires (at least) three days of preparation. This Italian delicacy with its spongy and light texture -a quality that differentiates it from its industrial imitations, which abound in stores between November and January- needs hours of fermentation and more than six kneading sessions.
The traditional one has candied fruits and raisins, but many countries around the world have made their own reworking of the acclaimed snack: in Brazil fruits are replaced by chocolate, in Argentina dulce de leche is added and, in Spain, specifically in Madrid, any new version is welcomed. We’re up for anything.
For just over eight years, panettone has been one of the most popular Christmas sweets in Spain. As preparing it well is a challenge, few places dare to put one on their menu. IRCA Group Ibérica knows this and that is why they have created a contest that rewards the 10 best panettone artisans in the peninsula.
The IRCA championship will take the ten finalists to Garallate (Italy), where a professional jury will decide who deserves first place. The contestants will have to present a panettone with chocolate in the dough and another of their own creation with an ingredient specific to the participating region. And surprise: two of the artisans selected by IRCA have bakeries in Madrid.
The two finalists from the capital
Marea Bread
Miguel Castro started making his own bread in the oven of his house in San Diego. When he returned to Madrid, he decided to found a bakery in his neighborhood, which today is famous for making the best bread in the capital. famous for making the best bread in the capital (he won a prize for it in 20 (he won an award for it in 2022), with stone-ground flour and almost a day’s fermentation. The house is also known for its panettones, which are also sublime: they are made with natural sourdough and are sold practically all year round.
Price: 36€ (1 kg)
Location: Calle de Oña, 125 (Sanchinarro)
Panadarío
Panadarío is a small place in La Guindalera that stands out for its excellent bakery as a showcase. Everything that is elaborated there has ingredients of natural origin. Its vanilla from Madagascar, its candied orchard fruits and, of course, its pastamadre (sourdough without yeast), make the panettone that comes out of the oven a unique delicacy. Its creator is Dario Marcos, owner of the bakery and former student of an Italian master who inspired him to perfect the original recipe of the sweet.
Price: 46€ (1 kg)
Location: Calle Alonso Heredia, 25 (La Guindalera)