When the Christmas is approaching, the temptation to enjoy a homemade panettone becomes irresistible. It is not simply a dessert, but a sensory experience that envelops the senses in a journey of scents, flavors and tradition. And if the creators of these masterpieces were the best private of the gastronomic panorama? Many of them, even if they don't have their own laboratory, rely on expert leaveners, but supervise every phase of the production of their panettone and pandoro.
Starred Panettoni: Creativity and Tradition from the Masters of Cuisine
Il Christmas It promises to be full of delicious surprises, with a infinite variety of panettone capable of conquering even the most sceptical.
The panettone of Cascina Vittoria, by Vittorio and Niko Romito
One of the most appreciated is undoubtedly that of Victoria farmhouse, which stands out for its soft crumb and a dough that smells of citrus and fruit. The raisins and candied citron enrich the sweetness of a creation that melts in the mouth.
Other notable names include Danesi Estate Matera, with a panettone with an excellent consistency and the delicate scent of vanilla, and the Cerea Brothers of Da Vittorio, three Michelin stars in Brusaporto (Bergamo), which offers the Panettone Milano, a very soft leavened product, without almonds or icing, rich in butter, vanilla, citrus and candied fruit, made according to an ancient recipe handed down over time. Like Niko Romito, three stars in Castel di Sangro, a great lover of baking, with its Pandolce enriched with Lavoratti chocolate and high quality raw materials.
Luxury Panettone: Gucci, Armani, Dolce&Gabbana
Al Gucci Osteria da Massimo Bottura, a starred restaurant in Florence, two limited edition panettone are available: the Traditional Panettone with candied citrus peel and Bourbon vanilla, and the Salted Caramel Panettone, soft and light, accompanied by a spreadable cream. Both are packaged in elegant Gucci-branded tins. Also Armani Dolce by Guido Gobino offers delicious variations of the Milanese panettone, such as three chocolates, apricot and white chocolate, or with chocolate coating. The packages, inspired by the Giorgio Armani Privé F/W 2024 collection, show off checkerboard patterns, mother-of-pearl and gold details. Dolce&Gabbana and Fiasconaro combine style and taste with panettone from Mandarin in a collectible tin, to the Apple and Cinnamon variants, Pistachio with cream and gold spread, and Citrus, Hazelnut and Glazed Chestnuts, a tribute to the flavours of Italy.
Elegance is not lacking even in the panettone of Excelsior Hotel Gallia and Don Alfonso, which present well-balanced sweetness between fruit and butter. mammaròssa offers an original version, with a sour aftertaste that breaks with tradition and makes the panettone interesting for those who love new flavors.
The exclusive creations of Giancarlo Morelli, Caterina Ceraudo and Gualtiero Marchesi
Giancarlo Morelli, a Michelin star at Pomiroeu in Seregno, offers a panettone filled with sourdough and Renetta apple, which gives softness and sweetness to the leavened product, while Caterina Ceraudo, starred chef of the Dattilo restaurant in Strongoli (Crotone), presents a naturally leavened panettone, enriched with fine ingredients such as honey and candied fruit of our own production, the result of a 42-hour artisanal process. The panettone Gualtiero Marchesi, made according to tradition and the master's recipe, is prepared by the award-winning leavener Vincenzo Tiri. Available in only 1500 numbered pieces, it can be purchased by reservation, with proceeds going to support the cultural activities of the Gualtiero Marchesi Foundation. For those looking for a more intense and decisive flavor, the panettone by Gustificio, with its delicate aroma and texture that melts in the mouth, will satisfy every desire.
High-end Panettone: Etro, Aimo e Nadia, Cannavacciuolo and Cracco
The panettone of deserves more than a simple mention. Etro and Aimo and Nadia, created by starred chefs Fabio Pisans e Alessandro negrini, prepared with selected flours from Lucanian mills and a 72-hour leavening, which guarantees a perfect balance between softness and fluffiness. The packaging, in typical Etro style, stands out for its patterns in shades of blue and gold for the panettone, and magenta and pink for the pandoro.
Royal Atelier of Ancient Royal Crown 1815 offers a perfect dough with notes of butter and vanilla, while Cracco offers a version with a classic aromatic profile, characterised by excellent raisins and a drier consistency.
Also this year, the chef Antonino Cannavacciuolo and the pastry chef Kabir Godi They present the panettone in different variations, including the Apricot and Chocolate Panettone, with candied apricot cubes, chocolate ganache and cream, and the Vesuvio Panettone with Apricots and Ginger, glazed with white chocolate. Carlo Cracco, instead, offers the Caramel and Pistachio Panettone, with a soft and honeycomb dough, filled with caramel chocolate and pistachio, packaged in an elegant green box with the Galleria Vittorio Emanuele II.
Marchini, Mammoliti and Marmo: other signature panettone
Luca Marchini, a Michelin star at L'Erba del Re in Modena, also enchants at Christmas with its artisanal panettone, prepared by hand with the traditional “pirlatura” and the unmistakable touch of mother yeast, whether they are chocolate and pear, chocolate or classic. Innovation is not lacking, with Michelangelo Mammolites, two Michelin stars, which offers two panettones linked to sensory experiences through neurogastronomy, both are inspired by the snacks that the chef had as a child: bread, butter, chocolate and bread, butter, jam. Instead, Henry Marble brings to the table a Ligurian pandolce with candied olives and lemon. Pasquale Tozzi, on the other hand, creates bold variations, such as the panettone with dark chocolate and Garda rose.
Francesco e Pepe Guide, starred at theAntica Osteria Nonna Rosa, offer artisanal panettone prepared by hand with selected ingredients, such as apple, raisins, cinnamon, dark chocolate and black cherry. Bluh Fury, the starred restaurant of the Furore Grand Hotel, the chef Vincenzo Russo offers a panettone scented with oranges from the Amalfi Coast and Annurca apples from Pimonte.
Gennaro Esposito and other masters of design and taste
Among the most iconic and refined creations, Gennaro Esposito reinterprets tradition with its panettone Grand Hotel and Milan, enriched with selected raisins, candied Sicilian orange and Sicilian black bee honey, which further enhances the citrus aroma. This panettone is also available during Christmas snacks at the Grand Hotel et de Milan, where the chef is a catering consultant, from 1st to 20th December.
Among the most exclusive collaborations, Davide Longoni e Fornasetti combine baking and art, while Simone De Feo e Terminus Creamery surprise with panettones with an enveloping flavour, such as those with white chocolate and coffee.
Artisanal and innovative panettone: the unique creations of the pastry masters
It's not just the great chefs who rewrite culinary traditions, but also pizzaioli, ice cream makers e confectioners, who with their mastery, particularly in the preparation of panettone, make every Christmas a unique gastronomic experience.
The creations of Iginio Massari, Stefano Guizzetti and other master pastry chefs
ignio Massari, the undisputed master, offers exclusive panettones such as the one with raspberries and chocolate and the wholemeal one with caramel and pears, which combine softness and perfect icing. Stefano Little sketches, with ciacco, offers the Panettone Amaro, which combines herbs and roots, and a classic with three varieties of raisins for a perfect balance.
Luca Pezzetta offers a classic panettone, soft and aromatic, the result of 48 hours of processing. Pavè, with seventy-year-old mother yeast, offers a panettone that combines butteriness and lightness. Andrea e Nicola Olivieri present an impeccable panettone, with a perfect balance between citrus fruits, vanilla and high-quality butter. The Meow panettone, the result of the collaboration between Maurizio Cattelan, Pierpaolo Ferrari e Mattia Premoli, surprises with apples and salted caramel, and a packaging that mixes irony and creativity.
Regional and artisanal creations not to be missed
Rice Salt, known for its Limoncello panettone filled with custard, also offers the Anna Panettone with ricotta and pears and the Nuvola Panettone with white chocolate. Matteo Dolcemascolo creates a panettone balanced between citrus fruits and soft wheat flour, while the Alba Pastry Shop in Viterbo by Ermanno Brothers, Massimiliano e Fabiola Fiorentini, presents Pansucchio, a panettone rich in candied chestnuts, rum and dark chocolate, with a rich and harmonious aromatic profile.
Marquesses 1824, a historic Milanese pastry shop, offers a soft panettone with caramel, vanilla and candied fruit, while Diego Vitagliano offers variations such as the one with Vesuvius Pellecchiella Apricot and Triple Chocolate. Bonfissuto Brothers, in Sicily, offer the “Digital Art” panettone with milk chocolate and spiced apple. Vincente celebrates Sicily with panettone such as “I Pupi”, with pistachio and dark chocolate, and “Claudia Cardinale”, covered in dark chocolate and Modica chocolate chips.
The panettone of Vincenzo Tiri, Caffè Gilli, Roberto Cavalli and Martesana
The Classic Panettone of Vincenzo Tiri It is a seasonless dessert, capable of giving unique sensations. Its soft structure and fragrant crumb, enriched with a fresh citrus fruit, are the result of a production process that is difficult to replicate: 72 hours of processing, three doughs and live yeast from the 30s. With 20% raisins, it is a panettone that conquers for its quality and authenticity. The artisanal panettone of Gilli Coffee, prepared with 36-hour leavening, is enriched with candied orange and lemon cubes and Australian raisins. The variants, such as Mandorlato, Pistachio and Chocolate, offer a taste experience that combines tradition and innovation.
The panettone Roberto Cavalli, In collaboration with Oliveri 1882, stands out for its dough rich in candied orange, sultanas and Bourbon vanilla, and an exclusive packaging. Then there is the artisanal panettone that combines the high pastry of the Martesana with the creativity of Moschino. The packaging, designed by creative director Adrian Appiolaza, is a true design object, while the panettone represents the excellence of the Milanese tradition.
The creations of Gino Fabbri, Lorenzetti and Brisa
Gino Locksmiths offers a timeless panettone, with a double almond glaze and a filling rich in crunchy fruit and an enveloping aromatic bouquet. Lorenzetti offers Nadalin, a Veronese dessert flavoured with orange and toasted pine nuts. Brisa , finally, offers a panettone with the scent of freshly baked bread, with a dough that expresses the character of the mother yeast, and variations such as the panettone Parmigiano and Mortadella for a Bolognese touch.
Solidarity Panettone: Sweets That Support Good Causes
Francis Sposito, two Michelin stars, created with Stubborn 100 solidarity panettone, made with fine ingredients such as Normandy butter, Madagascar vanilla and zibibbo raisins. The proceeds from this initiative will go to support the Oikos association, which manages family homes for people with autism.
Also the Bianca Garavaglia Foundation has created a solidarity panettone, the proceeds of which support the pediatric oncology research through the “Dear Santa” campaign. The funds raised will go to support two important projects at the National Cancer Institute in Milan: immunotherapy against sarcomas and the diagnosis of pediatric brain tumors through liquid biopsies. The packaging, illustrated by Serena Viganò, includes a letter from a child asking for a solidarity gift for research.
The panettone of Doctor Smile, packaged in a colored tin, supports the foundation that each year brings comfort to 40 thousand hospitalized children, offering emotional support in oncology and long-term care wards. A sweet symbol of solidarity.
For Christmas 2024, the Verones Foundationi, in collaboration with Genny and the chef Renato Bosco, offers a handmade pandoro, the proceeds of which will contribute to the fight against female tumors, supporting prevention and scientific research.
