To put is simply, the Panettone is an art, a tradition, a means of expression for all Chefs & Patissiers. Born in Milan, this Christmas cake is a dome shaped sweet bread traditionally made with flour, eggs, yeast, sugar, butter, raisins and candied fruit. Italians bring it to the table after Christmas dinner (alongside an array of other traditional foods such as torroni, mandarins (yes, Italians love their mandarins), chocolate log (traditionally french actually) and pandoro with mascarpone. This not only serves as desert but as breakfast throughout the following mornings. In this article we have rounded up a selection of innovative versions of the Panettone you can purchase not only in store but on the website as well, with worldwide delivery. From triple chocolate to marzipan decorations, here’s what’s on offer this Christmas.
AND for a very special edition, we have revealed a specially curated list by renowned food journalist Luigi Cremona. Head over to see his top selection of the 11 best Panettoni from north to south.
Pandoro Niko Romito x Francesca Ruffini Stoppani
As the season of giving and togetherness approaches, it’s important to remember it can be challenging for some. This inspired the collaboration between chef Niko Romito and Francesca Ruffini Stoppani, head of the Delegazione di Como di Fondazione Veronesi. Together they have created a limited-edition Pandoro, elegantly wrapped in brocade bags made from exclusive silk by the For Restless Sleepers brand. The charity Pandoro will stand as a symbol of prosperity for children, by supporting scientific research in the field of pediatric oncology. Visit the link, or stop by Niko Romito’s festive store in Milan to embrace the true Christmas spirit and support a wonderful initiative by indulging in this fluffy holiday treat. WEBSITE
Dolcemascolo
The story of the Dolemascolo panettone is not just about flavour, but the result of a long-standing family tradition. The Dolcemascolo family, now in its third generation of artisans, began their journey 60 years ago in Rome with Salvatore Dolcemascolo, the founder of this pastry dynasty. In 1990, his son Massimo, father of Matteo, moved to Frosinone, where he first opened an artisanal pastry workshop. Two years later, this led to the establishment of the renowned Pasticceria Dolcemascolo. Last year, Rome saw the opening of the second outlet and over the years, the family has established itself as one of the most virtuous examples of panettone production in Italy. This year, exquisite flavours including pear and chocolate, raspberry and chocolate or pistachio (with a pistachio cream). WEBSITE
Luca Pezzetta
Luca Pezzetta, pizza and leavening expert learnt these arts from his family, representing the third generation of pizza makers and restaurateurs. He opened his pizzeria Clementina in Fiumicino, Rome, in 2021 after a series of courses that led him to meet the true Pizza Master Gabriele Bonci as well as a series of work experiences within Michelin starred restaurants, working alongside Niko Romito, Heinz Beck, Pino Cuttaia, Errico Recanati and Daniele Usa . As much as we would love to take about Pizza, we’re here to discuss Panettoni. As you can guess, with a hefty curriculum on his shoulders, it comes to no surprise Luca aces the Panettone. A perfect bouncy dough infused with bourbon vanilla and candied goodies from Calabria. WEBSITE
Fiasconaro
From the very modest village of Castelbuono in Sicily, Mario Fiasconaro opened a small ice cream shop in 1953 and later, due to its success, expanded into the patisserie business. Today, the three sons Fausto, Martino and Nicola represent the family business keeping in line with the ‘Made in Sicily’ philosophy: each ingredient used in the leavened product has been specially sourced from the island from pistachios to oranges, Modica chocolate, apricots, almonds and the prized Manna of the Madonie. This year marks 70 years since the opening of that little ice cream shop and to celebrate this, the company decided to reinterpret the first ever panettone made by master Nicola Fiasconaro. A selection of iconic leavened products: traditional, citrus and saffron from Sicily, apricot, and ‘Chocolate of Modica PGI,’ are wrapped in a special packaging, giving life to a collection that celebrates and recalls the journey of craftsmanship over these seventy years. WEBSITE
Gucci Osteria x Tiri 1957
Gucci Osteria, the Michelin-starred restaurant by world-renowned chef Massimo Bottura and run by Co-Executive Chefs Karime López and Takahiko Kondo, launches a limited-edition salted caramel panettone as well as a traditional panettone to celebrate the festive season. Gucci Osteria has teamed up with Italian renowned bakery Tiri 1957 to produce the handmade traditional Italian sweet bread. Each panettone will be packaged in a soft flannel pouch, encased in a striking, limited edition tin box designed by Gucci. There is a traditional flavour as well as a special, limited edition. This has a smooth, buttery salted caramel flavour (and for something even sweeter, it comes with a Caramel Spread). WEBSITE
PANETTONE By italian Jeunes restaurateurs for a good cause
This year, the AIRC Foundation is spreading extra warmth with a special solidarity panettone to support research on cancer affecting children. Refined with care by Jeunes Restaurateurs d’Europe (JRE-Italia), the classic recipe is elevated with Sicilian wildflower honey, natural vanilla and a hint of cardamom and Jamaican pepper. Crafted by Loison Pasticceri, this fruit treat is further enhanced by the exquisite flour from Molini Fagioli, serving as its essential foundation. It’s the perfect holiday gift—bringing sweetness to those who receive it and a slice of hope for the future of young patients. WEBSITE
Fulvio Marino
Fulvio Marino is a renowned Italian baker and expert in traditional and innovative bread-making techniques. He grew up already immersed in the family business, Mulino Marino, a historic flour mill founded in 1956. Today, this mill is his pride and joy, and the base of all his delectable creations from breads to focaccias, pastries to doughs. Which is why we were super excited to hear that last year, Fulvio released his first signature panettone. This year, he has developed one variation with candied peach and apricot. He also has a signature pandoro, for those who aren’t into the whole ‘candied fruit thing’. Tinted with Madagascan vanilla. WEBSITE
Marchesi 1824
This year, Christmas by Pasticceria Marchesi is a fairy-tale aimed at both adults and children. In addition to the classic pandoro, panettone and marzipan decorated ones, this year Marchesi 1824 enriches its collection with figs, honey, and vanilla; as well as a Panettone featuring three chocolate spreads (white, dark, and milk) accompanying a candied fruit- and raisin-free dough. A standout addition for this year is also the Panettone that commemorates the 200th anniversary of Marchesi 1824. Inspired by the traditional Barbajada beverage, it features a chocolate dough with 72% Venezuela chocolate nuggets, topped with a coffee glaze. WEBSITE
Giuffrè Forno e Gelato
Alessandro Giuffrè celebrates Christmas with a selection of artisanal panettoni crafted with authentic flavors. In the traditional panettone, raisins undergo a 72-hour osmosis process with Marsala wine, enhancing their richness. Giuffrè also offers innovative options, such as the Gianduia and Apricot Panettone, featuring gianduia made in-house by the bakery. To elevate the enjoyment of the traditional panettone, Giuffrè provides a delightful pairing: a jarred zabaglione sauce. WEBSITE