Seductive hues, increasingly sophisticated flavor pairings, and raw materials of absolute excellence: here are 25 artisanal panettoni perfect for painting your holiday table with pure taste.
Purple Dough Panettone with Pistachio & Wild Strawberries – Pasticceria Grué
A purple dough derived from a prized, naturally pigmented wheat: the Panettone Viola by Pasticceria Grué, signed by Marta Boccanera and Felice Venanzi, seduces with its unique hue and distinctive taste.
The wheat used is rich in anthocyanins—powerful antioxidants that improve digestibility and lower the glycemic index. Grué’s purple panettone is made even more irresistible by a pistachio cremino, candied wild strawberries, and Sorrento lemon IGP. The finish? A coating of purple chocolate and pistachio grains.
Moschino x Martesana: Gold-Glazed Limited Edition Panettone
The Traditional Panettone by Martesana rises once again as a symbol of elegance and creativity, dressing itself in gold for a refined couture edition signed by Moschino.
Born in 2023, the Panettone d’Oro, created by the pastry chefs of the Alta Pasticceria di Quartiere, is wrapped in a Gold chocolate glaze, IGP Piedmont hazelnuts, and crunchy grains, all guarded inside a precious golden tin hatbox with black polka dots—a tribute to the Maison’s stylistic signature. A limited collector’s edition that confirms itself as an emblem of taste, style, and Italian savoir-faire.
Marchesi 1824 x Kartell: Designer Panettone in “La Coupole”
Harmony of style and tradition for an artful Christmas: the love for beauty and the passion for excellence are the ingredients bringing life to Kartell x Marchesi 1824, an exclusive collaboration uniting two histories of Italian mastery. On one side Kartell, interpreter of an aesthetic blending innovation and lifestyle; on the other Marchesi 1824, symbol of high Milanese pastry making. Together, the two brands shape a unique project celebrating Christmas as a multisensory experience.
Under the cloche of La Coupole—designed by Fabio Novembre for Kartell as a tribute to the majestic Italian domes—the Marchesi panettone reveals itself. Prepared according to the ancient recipe and enriched by the mastery of the pastry chefs led by Diego Crosara, the transparency and lightness of the design dialogue with the richness and softness of the dough. The heart of the collaboration is the chest of La Coupole itself, a centerpiece-sculpture that illuminates the table and prolongs the magic well beyond the holidays.
Iginio Massari 1.5kg Collector’s Panettone in Limited Edition Tin
The celebrated Panettone by Iginio Massari Alta Pasticceria arrives in a special edition: a 1.5 kg size packaged in an elegant fabric bag within an exclusive collector’s tin. The result of intense research, this panettone represents the ultimate expression of the art of leavening signed by Massari.
Meticulous work on yeast strains has created an intense, multifaceted aromatic bouquet this year, releasing unique floral scents followed by notes of vanilla, mandarin, butter, and candied fruit. Its extraordinary softness stems from four leavening phases and two distinct doughs in a process spanning over 65 hours. Inside, perfect alveolation cradles soft raisins and precious cubes of Calabrian candied orange.
Armani/Dolci by Guido Gobino: Travel-Themed Panettone & Pandoro
In the sign of elegance and tradition, Armani/Dolci by Guido Gobino celebrates Christmas with a collection that makes every holiday moment unforgettable. For the occasion, the packaging concept embraces the theme of travel. Leather-effect textures in luminous silver tones, along with steel-colored details on corners reinforced with rivets and studs, recall trunks used as luggage.
Alongside the soft 1 kg pandoro, the range features the panettone prepared according to the typical Milanese method—available in small 100g formats or 1 and 2 kg sizes—proposed in four flavors: classic, three chocolates, a limited edition with dark chocolate and apricot, and a version covered in Guido Gobino 75% dark chocolate.
Panettone Agrumi Siciliani Limited Edition by Alessandro Enriquez, Coin e Caffè di Sicilia 1926
Christmas 2025 is tinged with the colors and scents of the Mediterranean thanks to the new collaboration between eclectic designer Alessandro Enriquez and Coin, featuring a limited edition created with Caffè di Sicilia 1926.
Together, they present a collection where fashion, taste, and tradition converge, with the Panettone Agrumi Siciliani as the absolute protagonist. Soft and fragrant, the panettone is filled with a delicate citrus cream, covered in white chocolate glaze, and embellished with candied fruit. To complete the sensory experience, the panettone is enclosed in a hatbox illustrated with Enriquez’s iconic “Pasticceria” print, depicting the designer’s grandmother inside a classic Sicilian pastry shop of yesteryear, decorated with Palermitan Liberty motifs that recall the work of Ernesto Basile.
Gualtiero Marchesi Signature Panettone: The Classic Glaze-Free Recipe
There is a scent that brings us back to the origins of Italian pastry every December: that of the Panettone Gualtiero Marchesi, a masterpiece of simplicity and rigor. The recipe dates back to 1986, when Maestro Marchesi reinterpreted the Milanese panettone in an essential key, devoid of excess.
In 2014, this precious legacy was entrusted to a talented young pastry chef who has enriched it: by tripling the kneading phases and extending leavening times, he created a sweet with an unmistakable consistency, capable of remaining soft and fragrant for over forty days without preservatives. Elegant, glaze-free, scented with candied orange and citron, and boasting a tight, regular crumb, it stands far from modern trends. A blend of precious vanillas—Tahiti and Madagascar—adds a warm, persistent olfactory note.
Traditional Hand-Wrapped Pandoro – Rinomata Offelleria Perbellini
Pasticceria Perbellini in Bovolone (Verona) focuses on the second most famous holiday sweet: the Pandoro. Production is entrusted to Pierluigi Perbellini, presenting a dough that is light and alveolated thanks to 48 hours of leavening and top-tier raw materials.
Baking still takes place in traditional shovel ovens, the only method capable of sustaining the richness of the dough—a testament to the deeply artisanal nature of the product. The Pandoro di Perbellini is held together, as in times past, by a string tied with a vine branch: a rural tradition that the Rinomata Offelleria keeps alive and carries across the world.
Rinomata Offelleria Perbellini
Balsamic Vinegar of Modena PGI Panettone – Acetaia Giusti
Soft, fragrant, and delicate: this is the Panettone with Balsamic Vinegar of Modena IGP by Acetaia Giusti, the company that has seen 17 generations pass down the passion for quality since 1605.
This holiday sweet unites Milanese pastry tradition with Modenese excellence. The undisputed protagonist is the Aceto Balsamico di Modena IGP Giusti 3 Medaglie d’Oro, used in the dough and for macerating the raisins, which release intense, aromatic scents perfectly integrated within the grand leavened cake.
Andrea Aprea Chef Panettone: Vesuvius Apricot & Traditional Recipe
Andrea Aprea, chef of the eponymous two-Michelin-star restaurant in Milan, proposes two versions of his panettone to celebrate the holidays with refinement. The traditional panettone with candied fruit pays homage to the iconic sweet of Milan, a city the chef loves deeply.
Joining this is the Panettone with Vesuvian Apricots, a journey through the authentic flavors of Naples, Aprea’s birthplace. The packaging is made entirely from recycled coffee paper, embellished with an elegant design, demonstrating the chef’s attention to sustainability and pure aesthetics.
Chef Andrea Berton Artisanal Panettone with Australian Raisins
Soft, scented, and inviting. Chef Andrea Berton’s panettone is a tribute to Milanese tradition, an artisanal product of the highest quality. Prepared with sourdough and enriched with the finest raw materials, it is perfect for dazzling guests.
The recipe calls for carefully selected ingredients, such as Italian dairy butter, candied Sicilian orange peel, Diamante citron, and succulent Australian raisins. The dough is further embellished by the scent of Bourbon vanilla for a surprising finish.
![Eugenio Boer_[bu:r] ettone](https://cucineditalia.wplabs.it/wp-content/uploads/2025/11/Eugenio-Boer_Burettone.jpg)
The “Bu:rettone” by Chef Eugenio Boer: Salted Caramel & Chocolate
Chef Eugenio Boer, in collaboration with master pastry chef Jean Marc Vezzoli, revisits a holiday classic. Thus, the Bu:rettone is born, a deeply personal recipe tied to the flavors of Chef Boer’s childhood. Memory becomes an essential element in telling the story of Christmas.
Ingredients are carefully selected from trusted small producers. Standouts include candied fruit from Maestro Corrado Assenza in Sicily, candied orange from Pasticceria Romanengo, Valtellina “Selva” eggs, Malga butter, and precious Tahitian vanilla. For those with a sweet tooth, a gourmet version with chocolate and slightly salted caramel rounds out the selection.
Excelsior Hotel Gallia: Traditional & “Exotic Soul” Mango Panettone
Excelsior Hotel Gallia, a Luxury Collection Hotel, Milan, welcomes the festive season with its two iconic panettoni. The Traditional Panettone is a modern version of the Milanese classic, taking over 56 hours to create. The dough features AOP Ardennes butter, organic free-range eggs, candied Navel oranges from Calabria, 6-Crown Australian raisins, and a blend of Tahitian and Madagascar vanilla.
The “Anima Esotica” Panettone shares these characteristics but swaps the raisins for Pellecchiella apricots—an ancient fruit from the sunny Vesuvian lands—and semi-candied Indian mango. Finally, it is glazed with almond icing and sugar grains.
Hotel Principe di Savoia: “Principe” Panettone with Sourdough
The Panettone Principe, an authentic expression of Milanese tradition, is handcrafted by Beniamino Passannante, Maître-Pâtissier of the Acanto Restaurant within the Hotel Principe di Savoia Dorchester Collection in Milan.
With its prized sourdough—affectionately nicknamed “Il Principino“—and high-quality ingredients, this panettone pays homage to the classic recipe. The result is a soft, fragrant dough that conquers the palate. For those desiring an extra touch of refinement, the Panettone Principe can also be enjoyed in a delicious chocolate variant.
Hotel Principe di Savoia Dorchester Collection
Leone 1857: Panettone with Fruit Jellies in Collectible Tins
Leone 1857 opens the doors to Christmas magic with “Dolci Scrigni Incantati” (Enchanted Sweet Chests), a special collection born from a collaboration with Australian artist Noelle.T, who created illustrations rich in vivid colors.
From the Advent Calendar to the iconic Tins, the collection arrives at the Panettoni, proposed in two variants: one with soft fruit jellies inside, the other with dark chocolate drops. Every piece is an invitation to experience the holiday spirit with wonder, harmony, and sweetness.
Panettone al Vermouth di Torino with Candied Ginger – Cocchi
The aromatic signature of Turin’s historic aperitif meets the art of leavening in a collaboration that celebrates pure Piedmontese excellence.
Born from the synergy between Giulio Cocchi and Albertengo, the Panettone with Vermouth Storico sees the fortified wine starring in both the dough and the candying of the lemon and orange peels. Completing the harmony is a touch of fresh ginger and chocolate drops. The process involves sourdough, 48 hours of natural leavening, and top-tier ingredients without preservatives. Tradition suggests pairing it with a well-chilled glass of Storico Vermouth di Torino Cocchi and a lemon zest.
Zabaione & Black Cherry Panettone with White Chocolate – Vincenzo Faiella
The new arrival for this Christmas by Vincenzo Faiella is the Zabaione and Amarena Panettone. Small nuggets of white chocolate and zabaione are folded into the dough; after baking, some remain distinct while others partially melt, enriching the texture with gold and softness. Candied black cherries (amarene) balance the taste, introducing an elegantly acidic and lively note.
The result is a cloud-light dough with airy alveolation. The scents tell a story of butter, vanilla, and yolk, while the brilliant sweetness of the candied fruit prolongs the pleasure of the bite.
“MI.O” Panettone with Roasted Orange Paste – Chef Daniel Canzian
For Christmas 2025, Chef Daniel Canzian presents a new edition of MI.O, originally born in 2019. Its uniqueness lies in the roasted orange paste, prepared artisanally without aromas or preservatives according to a method developed in the Daniel Canzian Restaurant kitchen.
The result is an elegant, balanced citrus taste. The sweet is proposed in pairing with the Spezièra herbal tea: an intense infusion based on roiboos, orange peel, and Madagascar cloves.
Di Stefano Magnum Panettone (3kg-5kg) with Limited Edition Sicilian Plate
The Panettone Magnum Di Stefano—in 3 kg and 5 kg formats—is a scenographic icon proposed in flavors like Carob, Orange & Dark Chocolate, Classic Sicilian, and Apple, Pear & Sicilian Chocolate. It becomes a collector’s object thanks to the Christmas Capsule Collection: each package includes a limited edition plate signed by the duo Gummy Gue.
The title “Sic Med” plays on the ambiguity between the geographical abbreviation Sic(ily) Med(iterranean) and the expression “so Mediterranean,” revealing the work’s conceptual essence. The illustrations are inspired by the Kolymbethra Garden in the Valley of the Temples. Geometric fields give rhythm to the composition, ideally dialoguing with the classic order of temples.
Palazzo Parigi Luxury Panettone with Candied Apricots
A signature leavened creation signed by Damiano Bonomi, the fruit of 14 hours of slow natural fermentation. Soft and fragrant, it celebrates Italian artisanal tradition with a touch of refined contemporaneity.
The golden dough welcomes candied apricots with a full, velvety taste, alongside untreated citrus peels that gift freshness. Tahiti vanilla, with its intense bouquet, completes the sensory experience with elegance. A delicacy to be discovered exclusively within Palazzo Parigi.
Tomato & Raspberry Chocolate Panettone – Ristorante Scirocco (LA ROQQA)
After last season’s great success, the Scirocco restaurant at hotel LA ROQQA in Porto Ercole returns with its celebrated Tomato Panettone devised by Chef Francesco Ferretti. A sweet panettone enriched with candied tomatoes and raspberry chocolate.
“After numerous attempts,” recounts Chef Ferretti, “I arrived at a surprising result: a candied tomato of extraordinary elegance.” The candying process is slow, maintaining the fruit’s structure. The result is a refined balance of flavors, exalted by Noalya raspberry chocolate. A natural leavening process of about 27 hours leads to a perfectly balanced consistency.
Villa d’Este Lake Como: Chocolate & Pear, Classic, and Decorated Panettoni
Once again, Villa d’Este, the iconic 5-star hotel on Lake Como, celebrates Christmas with an exclusive selection signed by its master pastry chefs.
Standouts include: the Classic Panettone, with six-crown raisins and Bourbon vanilla; the Chocolate and Pear Panettone, a refined variant where dark chocolate flakes meet candied pears; the Decorated Panettone, a creation of high pastry art; and the Pandoro, a symbol of pure elegance wrapped in a soft veil of powdered sugar.
Pasticceria Ranieri: Authentic Traditional Milanese Panettone
There are scents that tell a story and gestures repeated like a ritual. These are the foundations of the artisanal panettone by Pasticceria Ranieri, a Milanese gem where Roberto Bizzarri elevates tradition to authenticity.
The creation begins with a live dough, enriched by daily-refreshed sourdough and ingredients of the highest quality. The process demands absolute dedication: from kneading to pirlatura, from the long fermentation to the oven, every phase is executed with patient mastery. Once baked, the cake rests upside down, sealing in its softness. It is a sweet that conquers at first bite, revealing a light, well-alveolated crumb where fragrant raisins and candied orange peels are the undisputed protagonists.
Tuccillo Bakery: Chantilly & Wild Strawberry, Tiramisù, and 3-Chocolate Panettoni
Bakery chef Fabio Tuccillo proposes nine delicious specialties for Christmas. Among the treats not to be missed: the Panettone Grace with three chocolates; the Panettone Tuccimisù with caramel, inspired by tiramisu; and the refined Chantilly and Wild Strawberries Panettone, kneaded with rosé prosecco to exalt the sweetness of the fruit. The Chantilly cream melts with strawberry jellies, while a final glaze with gold dust and crystallized rose petals provides the finishing touch.
Yuzu & Piedmont Hazelnut Panettone – Massimiliano Prete
For leavening expert Massimiliano Prete, every slice of panettone must be a journey into memories. In his Prete Lab in Saluzzo (Cuneo), he produces four versions. We highlight the new Yuzu and Hazelnut, a pairing that tells of the territory—represented by the IGP Piedmont Hazelnut—and the Orient with Yuzu, a rare, precious citrus. The result? A delicate, refined, and unusually compelling taste.