With the arrival of the Christmas holidays, the Panettone is preparing to become the undisputed protagonist of tables all over the world. In 2023, however, consumers' attention is focusing on the "inflated prices" of this Christmas classic, despite the collapse in energy bills and the slowdown in inflation. After last year's 37% increase, i prices of the industrial ones fluctuate between 6 and 14 euros, while the artisanal ones vary from 30 to 40 euros. If they are the ones who sign the panettone starred chefs allora we will spend even more, even for 2023. A price justified by the raw materials chosen for the dough, but which forces us to make a thoughtful choice, especially in these times. Already last year, Italians had responded to the price increases by purchasing smaller versions of panettone compared to the one-kilo ones. It seems that the mini-panettone trend it could be the real boom of these holidays.
Every year the search to bring a great leavened product to the table, with which to conclude the Christmas lunch or New Year's Eve dinner, has become an arduous challenge; there are many options, too many. And which one to choose? There's no point in beating around the bush: when it comes to panettone, the difference between industrial and artisanal products can be seen and, above all, felt. Classic as tradition dictates or super stuffed, annual limited editions or fashionable "dresses". Here is some advice on artisanal panettoni 2023 signed by great chefs to ensure you sink your nose and teeth into a soft cloud of wonder.
Panettoni starred chefs 2023: which are the best?
Starred chefs take the concept of panettone to the next level. Some have developed their own laboratories (like Niko Romito or Da Vittorio), while others rely on the external laboratories of small and medium-sized confectionery industries. Compared to 2022 the proposals exploded. Here are some suggestions:
1. Obtained from a long manufacturing process that involves four dough processes and three fermentation phases, the three Michelin star chef Niko Romito he asks 55 euros for his 1 kg classic panettone. Same price for the chocolate one. Otherwise you can opt for the 1,5 kg special edition classic panettone, packaged in a linen bag and a red canvas box, for the modest sum of 150 euros.
2. Another three-star chef with a passion for baking is Massimiliano Alajmo. Alajmo offers: the Arlecchino, with extra virgin olive oil with candied orange and citron; Cortina with apricots, oranges, tonka and chocolate; the Moro di Venezia, an extremely soft panettone with cocoa and morello cherries, accompanied by its “Exceptional Cream”, based on cocoa and Sicilian and Piedmontese hazelnuts); the Marrakech which hides a hazelnut praline, coffee powder and hazelnut cream (always added at home with the piping bag). But the real highlight is the saffron and liquorice Panettone. Starting from 50 euros.
3. Panettone Da Vittorio, Cerea brothers, are famous throughout the world for their soft and fragrant dough; offered in three versions: classic (filled with slices of candied fruit and raisins), with dough enriched with cocoa and delicious chocolate chips and finally with apricot nuggets and Collio Picolit DOC, one of the most loved dessert wines in Italy. It starts from 55 euros. On December 7th at midnight, the new leavened product designed by the Cerea family for this Christmas will also be revealed in the Da Vittorio Selection e-commerce site. A very limited edition of only 1500 pieces.
4. The classic panettone of Antonino Cannavacciuolo, 10 Michelin stars in all for its restaurants, you pay 43 euros. Otherwise you can opt for the smaller one (500 grams) for 28 euros. The Limoncello one is also available in the same format (from 32 euros). In a limited series there is the Panettone alla Melannurca Campana PGI with white chocolate and vanilla ganache, or the Panettone with Marron Glacé (both at 58 euros). For the Hazelnut and Lemon panettone, a combination of flavors featuring candied lemon and hazelnut cremino cubes, the price rises to 64 euros. Then there is the vegan proposal, with 100% vegetable ingredients: it is called Christmas Star and costs 43 euros. Finally, for those who don't like candied fruit there is the Gianduia Panettone, a citrusy dough containing pieces of gianduia chocolate (53 euros).
5. Another well-known Masterchef judge, the chef Bruno Barbieri offers its version of the classic panettone, made entirely by hand. A slow and natural preparation as well as the careful selection of raw materials make this panettone an artisanal product of the highest quality. The price? 49 euros.
6. Carlo CraccoInstead, instead it bets on the combination of Panettone and rum. An elegant pack contains a bottle of Zacapa Centenario 23 and a special panettone by Carlo Cracco revisited with dark chocolate icing, cherries and almonds. It costs 96 euros.
7. The panettone of Aimo and Nadia of the chefs Alexander Negrini e Fabio Pisani it is produced according to the Veronese recipe. In addition to the Classic Panettone, the line of leavened products for Christmas 2023 also includes the soft and delicate Pandoro, always produced respecting tradition. Prices? For the Classic Panettone, available in two formats, it is 44 euros for the 1 kg one and 32 euros for the 500 g one. While the Pandoro costs 37 euros, available in the 750 g format.
8. Let's go back to Campania, or rather to Vico Equense. Another certainty for Christmas 2023 are the panettone from Gennaro Esposito, 2 Michelin Star chef, which he creates in collaboration with Carmine Di Donna, pastry chef of the restaurant. There is the traditional one made with the Milanese recipe or the more delicious ones with milk chocolate or apricot chocolate. Di Donna offers different variations with chocolate: black cherry (also available without chocolate), pistachio and lemon and mandarin. There is one with nougat, slightly alcoholic with Liqueur Strega. The chef also thought of the intolerant: a classic panettone without lactose. All versions are 1 kg and all cost 49,50 euros.
9. Behind the creativity of the three stars Michelin Mauro Uliassi (3 Michelin stars) there is also the hand of Master Pastry Chef Mattia Casabianca and his assistant Alessandro Brigatti. There are two types of artisanal panettone: classic and with chocolate. And this year too they are selling like hot cakes.
10. Gucci Osteria, the famous chef's starred restaurant Massimo Bottura and run by co-executive chefs Karime López and Takahiko Kondo, collaborates with Italian patisserie Tiri, a specialist in leavened desserts, to create this Christmas traditional using the highest quality products and fresh ingredients. 1kg 80 euros.
11. With panettone from Ciccio Sultan it's safe. Prepared with sourdough, without preservatives, and left to rest for 72 hours, they are a soft and completely natural product. This is classic Sicily with candied oranges, candied lemons, sultanas, vanilla.
12. The chef Joseph Iannotti (two Michelin stars at Kresios in Telese Terme) presents the first panettone from Luminist, a bistro inside the former Banco di Napoli. Only for a few weeks and to order, the chef offers two interesting versions of the king of leavened products: classic, with French Isigny butter, candied fruit, Australian sultanas, Sicilian citron and orange and Tahitian vanilla or chocolate, where the butter French and vanilla remain the base, but are combined with candied bergamot and Valrhona Tulakalum 75% dark chocolate.
13. You don't change a winning team. For the second consecutive Christmas year the collaboration between the starred chef from Pipero continues Cyrus Scamardella and the leavening pastry chef Matteo Dolcemascolo. Without a doubt very stylish, presented in a tin similar to those of paint, it is a classic leavened product but the candied fruit is made with PGI clementines chosen and processed by the chef from Bacoli. The cost is 50 euros/kg.
14. Another winning collaboration is that of Dolce & Gabbana and Fiasconaro, which gave life to a typically Milanese panettone but with the flavors of Sicily. There are many proposals: from Panettone with Sicilian Almonds, to Sicilian Hazelnuts with soft manna cream to spread up to the traditional Samperi perpetual wine. And again: the Panettone with glazed chestnuts and gianduia, with Sicilian pistachio and the one with citrus fruits and Sicilian saffron.
