A soft and tasty rustic, ideal for an aperitif, as an interlude, or paired with cheeses and cured meats and a glass of bubbles. Here are some suggestions for savory panettone for Christmas 2023 but good all year round. Instead…
Artisanal panettone remains one of the most loved desserts by Italians for the Christmas holidays, despite the significant increases recorded in recent times. But the quality is worth the expense. Which ones to choose? Traditional, innovative and creative, here is the best of production…
Christmas 2023 is looming and the search for the best one has already begun. Between Michelin stars and collaborations with master pastry chefs, here are some suggestions. The prices of the industrial ones fluctuate between 6 and 14 euros, while the artisan ones vary from 30…
The iconic dessert, a symbol of the holidays, although it has been seasonally adjusted by many chefs and pastry chefs, best represents the flavor and spirit of Christmas. Here are some of the best artisan panettone around
A blend of three coffees aromatises the dough and envelops the delicate flavor of Gianduia chocolate. When the Neapolitan church considered coffee the drink of the devil. It was Maria Carolina of Habsburg, wife of Ferdinand of Bourbon, who imported the tradition of…
The jury awarded the first prize to Fiorenzo Ascolese for the craft category and to Allessando Marigliano for the innovative category. Campania is plundering prizes. Lombardy obtains two medals in the innovative fields.
The one from Casa Infante in Naples was awarded as the best pandoro. The competition, now in its sixth edition, is reserved for naturally leavened products without preservatives, colourings, emulsifiers and sulfur dioxide
The initiative held in Minori is called “Panettone by the sea”. All visitors will be able to taste the best panettone in Italy
A "visionary" dessert from the great Alfonso Pepe: the leavened Pastiera that brings the north of leavened products into dialogue with the iconic Neapolitan Easter dessert. His brother Giuseppe proposes it
In Italy on March 19 and April 2 and 30 for the centre, north and south, only 30 participants are admitted per selection. The worldwide success of Panettone: Brazil consumes 450 million
Born in the mid-400th century in Milan, today it is a sweet appreciated, consumed and replicated all over the world. Now it is no longer just sweet and is no longer consumed only at Christmas. The Lombardy region has advanced its…
The award returned to Boscolo Circo Maximo aims to enhance and promote the quality of the confectionary gastronomic offer of the Lazio pastry shops. For the category Panettone with chocolate it went to the Patrizi pastry shop in Fiumicino
Achille Zoia's Dolce Boutique, historic master of leavened products from Cologno Monzese, wins gold for the traditional panettone section. For the "Innovative" category, the prize goes to Chef Helga Liberto of Battipaglia for a "low-calorie…
The initiative of the Artisan Panettone Elite required months of study and insights among the pastry chefs of the peninsula. The ingredients, from flours to sugars selected from the various Italian regions. Elements not available in national production are banned.
Under the banner of the restart, the Panettone without borders event to promote and spread knowledge of the king of Italian leavened products. The jury chaired by Igino Massari. At the end, a prize to those who have left a mark on the history of panettone:…
Only panettone made with the artisanal method, without additives and preservatives, and without production shortcuts are allowed. A certification with a hologram certifies the freshness, naturalness and craftsmanship of the product.
Salvatore Tortora established himself among 22 pastry chefs from all over the world, from Canada to Portugal, from France to Australia, from the United States to Spain and obviously from Italy. The runner-up also speaks Neapolitan, second place goes to a Salerno native. Medal…
Poncini, the fourth generation of pastry chefs from the Canton of Ticino, takes first place. Second and third place two Italians: Giuseppe Mascolo from Visciano di Nola in the province of Naples and Stefano Ferrante from Campomorone (Genoa)
The novelty of this year's holidays is a panettone with Matcha tea and Bronte green pistachio, a Slow Food presidium, which combines the tradition of the product symbol of Christmas with the ancient practice of Japanese Buddhist monks who were the first to discover…
Finalists, at the end of a two-year selection, are the master pastry chefs from Italy, France, Spain, Switzerland, Portugal, the United States, Canada, Brazil and Australia. Competitors will have to present six 1 kg pieces of traditional panettone, made with sourdough…
One of the most important competitions for the best panettone of the year is held in Switzerland. For the first time this year, a prize also for the chocolate panettone. All the finalists for the two sections
The "secrets" of the winning Panettone, "Gold leavened" which represents a summation of his long experience in the world of leavened products. For the innovative section, the prize went to Luca Porretto, for the "Panettone decorated" section to Flavia Garreffa, a young cake…
The panettone recipe proposed for First&Food readers by Chef Luca Antonucci, professor of advanced training and specialization courses at Cast Alimenti in Brescia, is aimed at people with celiac disease. Why don't they have to give up the iconic dessert...
Italians are increasingly favoring artisan panettone over industrial ones. A market worth 100 million euros. The hours of processing and the increasingly refined raw materials sought after all over the world are decisive for the cost. But they go…
The climb to success of a pastry shop born fifty years ago in a suburban area of the capital. Pasticceria Vizio ranked first as the best chocolate panettone.
An innovative panettone is the one proposed by Simone Bortolus, an established master pastry chef from Codroipo. A panettone of his, last year was considered among the best in Italy. The dough is traditional but the raisins and candied fruit disappear to leave the place for peanuts.
Out of 28 great Italian pastry chefs competing at "re Panettone 2020", Raffaele Vignola won gold for the traditional Milanese artisan Panettone, while Italo Vezzoli from Bergamo was the winner for the innovative category. Almost all of them go to the South…
The first prize went to Vincenzo Faiella, pastry chef from San Marzano sul Sarno. No Milanese or Lombard panettone in the final of the prize which had a jury presided over by Igino Massari, the Genoese Massimo Ferrante wins the gold in the section with difficulty.
In the temporary store of the great pastry chef, only packaged products including his famous panettone. It is the surprise debut of the master from Brescia in travel retail. Possible a repeat at Easter. A winning idea in times of limited mobility from Lookdown
The Goaloasi.it competition rewards three pastry chefs from the South in the traditional category. However, the popular jury elects one from Brescia. Lombardy redeems itself with the best artisan Pandoro which is from Varese. In Naples the prize for the best panettone…
The famous character from the commedia dell'arte will be featured in the Christmas packs of Panettone from the company founded in 1930
Three categories: traditional artisan panettone, creative chocolate panettone, artisan pandoro. The constraints: compliance with the specification, exclusive use of sourdough, forbidden candied fruit with sulfur dioxide and preservatives. The list of sixty finalists
The two pastry chefs from Padua and Badia Polesine won the prize for the Classic section. For the Decorated section the cup to Maria Princess. Ex aequo Pasquale Pesce and Luca Borgioli win the prize for…
From an examination of musical and iconographic documents preserved in the Ricordi Historical Archive, a line of panettone "Le Donne dell'Opera" came to life with rare sketches of the costumes signed by great masters of theatrical costume design
The goal is to "protect the quality, history and tradition of panettone made in Italy in the world". Some of the greatest pastry chefs in Italy will be on the board. Courses and seminars will be held to train new generations by introducing them to the secrets of…
In Italy there are three pre-selections, one for each geographical area: South, North, Centre. Only 6 finalists will participate in the Lugano international competition, scheduled from 5 to 7 November 2021. How to download the registration form and the rules
Easter is approaching and the Italians will have to spend it at home. But that doesn't mean you have to give up celebrating one of the most important holidays in our country, with the typical traditional dessert: the Easter dove. If the shops are closed…
One of the great masters of Italian pastry passes away at the age of 55. He fought to the last while working in his laboratory in Sant'Egidio di Monte Albino, in the province of Salerno. A life studded with firsts and successes
Italian artisan panettone represents a market worth 107 million euros. In our country there are countless races and competitions that elect the best panettone in Italy. But each judge thinks in his own way. The winners of the main competitions
This was decreed by “Panettone Maximo”, the 1st Panettone Festival in Rome, organized by the online magazine MangiaBevi and RistorAgency.
The protagonist of this weekend is the Veronese pastry chef Fausto Bertolini, this year's winner of Panettone Day and awarded by a jury chaired by Iginio Massari.
His traditional panettone was recognized by a prestigious jury, chaired by Iginio Massari, as the best artisan panettone in Italy. The story of a passion for pastry, born by chance, which led him to face and win various challenges…
Fausto Bertolini, owner of the "Casa del dolce" in Cologna Veneta, is this year's winner of Panettone Day, awarded by a jury chaired by Iginio Massari, king of Italian pastry chefs.
The National Association of Women of Wine has drawn up a handbook with possible pairings between panettone and Italian wines: not just bubbles but a broad look at dessert wines, region by region.
The name doesn't give it credit for its quality and its history, but the Zitella Apple, late, long-lived and fragrant, is rediscovering a new spring used in confectionery. The Zitella apple Panettone recipe by master pastry chef Gerri…
Of the 25 finalists of Panettone Day, the great national competition dedicated to the artisans of the typical Lombard dessert, 4 are from Catania and its province. The whole of the South is well represented, the winner is announced on 12 September in Milan.
The initiative with the participation of the most important pastry chefs from all over Italy intends to promote the consumption of leavened products throughout the year and not just during the holidays.
In three generations, the Baloccos, who started from a pastry shop in the province of Cuneo, created a company that exports to 67 countries around the world and has a turnover of 190 million euros. The last bet a line taken from a recipe book by…
The most famous Christmas dessert requires a long and complex process. The King of Panettone reveals his recipe for First & Food readers. You can try to do it at home and challenge each other in a Christmas competition between friends…
A life for Panettone. Alfonso Pepe from Salerno won the Re Panettone Award four times, outclassing Lombards and Piedmontese
A product that is fashionable in the most extravagant forms. The list of the best traditional and innovative Panettone 2018. The most expensive made with diamonds for an Indian tycoon at a cost of 500.000 euros.
The Piedmontese panettone company presented the new headquarters in Fossano. The CEO: "In 2015, sales are expected to rise by 20%, the goal now is to increase the range even outside of recurring products"
Panettone is the quintessential Christmas dessert but, despite having been born in Milan in the sixteenth century, today they make it better in Minori, on the Amalfi coast - This year the winner of the "King Panettone" award is Sal de Riso from Salerno -…
The historic Milanese pastry shop in via Montenapoleone, known throughout the world for the traditional panettone, is celebrating its first Christmas under the aegis of Lvmh, which took over the brand in July: "We just wanted to grow and Vuitton had…
Galbusera and Sammontana have announced the definition of an agreement which provides for the total transfer of Tre Marie Ricorrenze srl to Galbusera - Sammontana retains ownership of the Tre Marie brand for all other products, in particular ice cream…
