«Gastronomía de Costa Rica en Navidad». La Choza de Laurel. 21 de diciembre de 2016. Consultado el 3 de noviembre de 2020. «y el pan dulce o pan de amor, como se conoce en otras provincias.»
Singer, Reid (18 de diciembre de 2018). «A Culinary History of Panettone, the Italian and South American Christmas Treat»(html). Instituto Smithsoniano(en inglés). Archivado desde el original el 19 de diciembre de 2018. Consultado el 19 de diciembre de 2018. «Within Italy, panettone has been considered a homegrown, Lombard specialty since the 19th century, when cookbooks, such as Giovanni Felice Luraschi’s 1853 Nuovo cuoco milanese economico, placed the roots of the original recipe firmly in the area around Milan. (The pastry was first mentioned in a manuscript from the 1470s, written by a preceptor in Milan’s House of Sforza.)».
Singer, Reid (18 de diciembre de 2018). «A Culinary History of Panettone, the Italian and South American Christmas Treat»(html). Instituto Smithsoniano(en inglés). Archivado desde el original el 19 de diciembre de 2018. Consultado el 19 de diciembre de 2018. «In sales, Italian confectioners have been outpaced for a long time by companies like Bauducco, another multi-generational enterprise, founded in the 1950s by an Italian immigrant to Brazil. The company is probably the biggest panettone producer on earth, making more than 200,000 tons each year for more than 50 countries and operating six industrial bakeries, including one in the United States.»
Olivas Weston, Rosario (Diciembre de 2000-Enero de 2001). «El panetón y el chocolate». Debate (Apoyo Comunicaciones) XXII (112): 54-56. Consultado el 5 de mayo de 2023.
Singer, Reid (18 de diciembre de 2018). «A Culinary History of Panettone, the Italian and South American Christmas Treat»(html). Instituto Smithsoniano(en inglés). Archivado desde el original el 19 de diciembre de 2018. Consultado el 19 de diciembre de 2018. «Within Italy, panettone has been considered a homegrown, Lombard specialty since the 19th century, when cookbooks, such as Giovanni Felice Luraschi’s 1853 Nuovo cuoco milanese economico, placed the roots of the original recipe firmly in the area around Milan. (The pastry was first mentioned in a manuscript from the 1470s, written by a preceptor in Milan’s House of Sforza.)».
Singer, Reid (18 de diciembre de 2018). «A Culinary History of Panettone, the Italian and South American Christmas Treat»(html). Instituto Smithsoniano(en inglés). Archivado desde el original el 19 de diciembre de 2018. Consultado el 19 de diciembre de 2018. «In sales, Italian confectioners have been outpaced for a long time by companies like Bauducco, another multi-generational enterprise, founded in the 1950s by an Italian immigrant to Brazil. The company is probably the biggest panettone producer on earth, making more than 200,000 tons each year for more than 50 countries and operating six industrial bakeries, including one in the United States.»
