Panettone is a type of sweet bread loaf originally from Milan (in Milanese dialect of the Lombard language it is called paneton, usually prepared and enjoyed for Christmas and New Year in Italy, southeastern France, Spain, Portugal, Slovenia, Brazil, Venezuela, Peru, Malta, Montenegro, Albania, Eritrea, Georgia, Germany, Austria and Switzerland and Canada, and is one of the symbols of the city of Milan. In recent years it has become a popular addition to the Christmas table in Canada, Puerto Rico, Mexico, and Australia. In South America, especially in Brazil, Peru, Argentina, Paraguay, Uruguay, Colombia, Bolivia, and Chile. Each country names the special bread differently. In some countries it is a tradition to eat it on 7 January each year. It has a cupola shape, which extends from a cylindrical base and is usually about 12–15 cm high for a panettone weighing 1 kg. Other bases may be used, such as an octagon, or a frustum with a star section shape more common to pandoro. It is made during a long process that involves curing the dough, which is acidic, similar to sourdough. The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics. It contains candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked. Many other variations are available such as plain or with chocolate. It is served in slices, vertically cut, accompanied with sweet hot beverages or a sweet wine, such as Asti or Moscato d'Asti. In some regions of Italy, it is served with crema di mascarpone, a cream made from mascarpone, eggs, sometimes dried or candied fruits, and typically a sweet liqueur such as amaretto; if mascarpone cheese is unavailable, zabaione is sometimes used as a substitute.