Grappa Panettone

Grappa Panettone, two houses in one cake

The Grappa Panettone combines a Panettone from Tommaso Muzzi with Diciotto Lune Grappa from Marzadro: the raisins are soaked in grappa, and the finished cake is drizzled with it. At 5% ABV, the alcohol is clearly noticeable – a Panettone for adults, here in a one-kilo size.

The Grappa Panettone is the union of two traditional Italian houses: the Panettone comes from Tommaso Muzzi in Umbria, the Grappa from the Distilleria Marzadro. This airy yeast cake is refined with the aged Diciotto Lune – and not sparingly, but in a way that you can taste it. A one-kilo festive cake, not intended for the kids' table.

When sliced, the Panettone reveals its crumb: airy, fibrous, and moist, with raisins in between. On the nose, the grappa dominates the sweet yeast; on the palate, it is soft and warming – the 5% ABV is not just marketing, but clearly present.

How the grappa gets inside

Grappa twice over: once in the raisins, once in the finished cake.

To ensure the grappa really carries through, Muzzi uses two methods simultaneously. First, the raisins are placed in the Diciotto Lune and allowed to soak it up before being added to the dough. Then, the baked Panettone is additionally soaked with the same grappa. This way, the alcohol is not concentrated in just a few spots. It permeates the entire crumb – and the long, round finish that a good grappa has remains until the very last slice.

The grappa used is no ordinary one: the Diciotto Lune is Marzadro's long-aged grappa, whose name, meaning "eighteen moons," stands for 18 months in the barrel. It brings depth and warmth where a young spirit would only be harsh – and is available as a separate bottle in the house's grappa collection.

The Panettone from Tommaso Muzzi

Muzzi has been baking in Foligno, Umbria, since 1795.

With over 200 years of history, the house is one of Italy's oldest Panettone bakeries, specializing entirely in the large yeast cakes of the holidays: Panettone and Pandoro. What makes the Muzzi Panettone special is the time: the dough matures for a long time before it enters the oven, and this long proofing gives it the airy, fibrous structure that separates a real Panettone from industrial mass-produced goods.

The fact that this particular cake is brought together with a Trentino grappa is a beautiful piece of Italy: the baking craft from Umbria, the spirit from the Adige Valley near Lake Garda, just as Sabina Marzadro began distilling it there in 1949 and her brother Attilio's children continue to distill it today. Two regions, one cake.

How to serve it

In slices, at room temperature, ideally with a glass of the same grappa on the side.

A Panettone should not be served cold from the fridge, but at room temperature – that is when the crumb is soft and the aroma is open. It is cut into slices or lengthwise into wedges, as they do in Italy. Those who want to emphasize the grappa notes can serve a small glass of Diciotto Lune alongside; those who prefer it creamier can serve it with mascarpone cream or a scoop of vanilla ice cream. A thin layer of mascarpone on the slice allows the grappa to stand out even more clearly.

Because the alcohol is clearly noticeable, this Panettone belongs on the adults' table – with an espresso after Christmas dinner, at the turn of the year, or as a gift for hosts who appreciate Italian celebrations. The whole kilogram is easily enough for eight to ten people.

It's even better toasted the next day

Taken out of the packaging in good time, the Panettone reaches room temperature before being sliced. Leftover slices are even better when toasted briefly the next day – the heat wakes up the grappa and yeast once again. What else Marzadro makes from its grappa – from hazelnut liqueur to egg liqueur – can be found in the Marzadro Liqueurs section. Store in a cool, dry place and keep well-sealed so the soaked crumb does not dry out.