[2] It is also known as panettone valtellinese,[3]: 732  besciola, and pan di fich,[4] the latter a name in the local dialect literally translating as 'fig bread'.

[5] A legend states that in 1797, Napoleon was passing through the region and ordered his cook to prepare a sweet using local ingredients.

[5] The cook obtained buckwheat flour, butter, dried figs, grapes, honey, and nuts, and created what came to be known as bisciola.

[2][7] Like similar sweet breads from Italy, including colomba pasquale, pandolce, pandoro, and panettone, the final prepared bisciola has a humidity ranging from 18% to 24%.

[8]: 551  In the final sourdough stage, more flour and water are added, and a small portion set aside to leaven 18–36 hours.

[8]: 551  To the mix of each portion is added dried figs, raisins, and walnuts, all of which have been cut into pieces, and are thoroughly integrated into the dough, after which it is set aside to leaven for about an hour.