In Peru, the sweet bread with fruit often eaten at Christmas is called panetón.
Peruvian panetón is the local form of Italian panettone, a tall, domed, enriched bread traditionally made with eggs, butter, sugar, raisins and candied fruit. It is usually cut into vertical slices and commonly served with hot chocolate, especially at Christmas gatherings and charitable chocolatadas.
The bread originated in Milan, where panettone became associated with Christmas before spreading internationally. Italian migration and commercial baking helped establish it in Peru, and the product was further popularized by major Peruvian brands. Over time, panetón became deeply embedded in Peruvian year-end celebrations, not merely as an imported specialty but as a widely recognized part of local holiday culture.
Spelling varies by language: panettone is the Italian form, while panetón is common in Spanish-speaking South America. It is not the same as German stollen, whose dough is denser and often contains marzipan, nor Portugal’s bolo rei, a ring-shaped fruit bread. Modern Peruvian versions may also include chocolate, nuts or other regional variations.