An Italian candy with a Murcia seal
He panettone It is a small bread of Italian origin traditionally associated with the Christmas period. Its spongy and aromatic dough full of candied fruit makes it one of the most famous desserts in Europe. However, in the region of Murcia, this recipe has transcended its origin and has been reinterpreted with an artisanal approach that has caught the attention of critics and industry experts.
The Murcian bakery responsible for this success has obtained a distinction that places it as one of the best panettone producers in Spain, Portugal and Andorra, according to multiple sources specializing in regional gastronomy and contemporary pastry.
Awards and recognitions
In the 2025 edition of an international competition held in Milan, considered one of the main showcases of world baking, the classic panettone made in Murcia won the prize for Best classic panettone. Additionally, its master craftsman has also been recognized in other important categories, such as Best Artisan Panettone and that of Innovative panettonewith creations incorporating ingredients such as white chocolate and freeze-dried rose petals, a proposal that combines tradition and innovation.
What makes this panettone unique?
The secret to the success of this Murcian panettone lies in a combination of artisanal techniques and a deep respect for the raw material. Slow fermentation, which can last up to 72 hours, and the use of sourdough are key to achieving a light and airy texture, with a uniform crumb and balanced flavor.
Ingredients and artisanal process
- Leaven: It allows natural fermentation which enhances the aromas and digestibility.
- Candied fruits: orange, lemon, apricot, peach and raisins selected to bring sweetness and freshness.
- Prolonged fermentation: a slow process that strengthens the structure of the panettone and develops complex flavors.
- Innovation: Creative recipes that combine unconventional toppings without losing the essence of tradition.
Murcia on the international gastronomic map
This recognition not only benefits the award-winning workshop, but also helps position the Region of Murcia as an exceptional destination for artisanal gastronomy. The demand for high-quality local produce is a growing trend in the gastronomic sector, and the success of this panettone is a clear example of how culinary traditions can be reinterpreted to compete at the highest level.
The artisanal production of this panettone demonstrates that regional products can compete in international competitions and attract the attention of the media and tourists, thus strengthening the cultural identity and economic value of local gastronomy.
Economic and tourist impact
The prestige acquired by this candy translates into greater interest from national and international consumers. Pastries that opt for artisanal production can see an increase in demand, especially during key dates like Christmas, although in this case continuous production throughout the year allows a constant presence on the market.
Additionally, recognition in international competitions can serve as tourist tractorattracting visitors interested in unique gastronomic experiences and discovering the culinary richness of lesser-known regions outside of traditional circuits.
The role of innovation in traditional baking
The reinvention of a classic product like panettone involves not only technical improvement, but also a creative vision that dialogues with the expectations of contemporary consumers. The use of innovative ingredients, careful presentation and the telling of personal stories behind each recipe are elements that differentiate artisanal products from industrial products.
The combination of tradition and innovation has not only resulted in awards, but also greater visibility for Murcian pastries, which are now positioned as a reference in an increasingly competitive gastronomic segment.
Beyond panettone: the pastry tradition of Murcia
The gastronomy of the Region of Murcia is not limited to panettone, although this dessert has attracted international attention. Typical dishes such as michirones wave marine They reflect the region’s culinary diversity and its ability to combine simple ingredients with techniques that highlight their authentic flavors.
Murcian pastry and cuisine, with deep historical roots and constant updating, continues to be a cultural and economic asset that deserves to be recognized beyond its geographical borders.
In short, the success of this Murcian panettone is a tangible example of how artisanal excellence and the regional identity They can converge to create products that not only conquer palates, but also attract the attention of specialized critics and demanding international markets.
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