2022 Christmas Panettone Fundraising

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Last Christmas, you gave us overwhelming support for our inaugural Christmas sale of the panettones. Some of you were even asking about it as early as March this year.

So we decided to bring it back and in more choices this Christmas!

Made from the freshest and finest ingredients in Italy, the Classico Panettone is now available in 1kg, 500gm and 100gm sizes.

Stocks are going fast so place your orders soon!

Panettone Classico in 1kg box

Made In Italy

(contains raisins & candied fruits)

1 box (S$36)

2 boxes (S$69)

3 boxes (S$102)

Panettone Classico in 500gm box

Made In Italy

(contains raisins & candied fruits)

1 box (S$25)

2 boxes (S$46)

3 boxes (S$68)

Panettone Classico in 100gm box

Made In Italy

(contains raisins & candied fruits)

2 boxes (S$16)

6 box (S$47)

12 boxes (S$90)

Order Here

To place your orders, please scan the QR code or click here.


For bulk or corporate orders, kindly get in touch with us at fundraising@ecss.org.sg

All proceeds from the panettone sales go towards funding our programmes and services for the seniors, youths and disadvantaged families.

Panettone

Pronounced "pah-ne-toe-neh," with the emphasis on the third syllable, panettone is a yeast-leavened bread, commonly made with dried raisins, candied fruit peels, almonds, and brandy or even chocolate. It is a much-loved Italian cake or sweet bread, traditionally eaten during Christmas, typically served as dessert after dinner but also often taken as breakfast.

The word “panettone” is said to come from "pane di tono," which translates to “luxury cake”. The bread, or cake, was said to have originated from Milan in the 15th century. Yeast was considered a very special ingredient during those years, so it was only used for religious celebrations, like Christmas, to make bread. The first documented record of panettone associated with Christmas is in the Italian writings of the 18th century illuminist Pietro Verri. He referred to it as pan de ton ('luxury bread').

By the mid-19th century, the bread evolved and was made with butter, eggs, sugar, and raisins. The dome shape of the bread only came about in the first half of the 20th century when it was started to be mass produced. This is credited to a baker, Angelo Motto, who thought of letting the dough proof and rise beyond the usual period of time (up to 12 hours), giving panettone its shape, and making it so light and fluffy.

It is widely available in South America, and is known in Spanish as panetón or pan dulce, and as panetone in Brazilian Portuguese.