Christmas is about sharing dinners at home, with relatives and closest friends, and even the menu reflects habits and customs that are repeated every Christmas Eve.
In Italy and all over of the world, panettone remains the inevitable end of the meal to be presented on the tables

Let s start from the North
Born on the rivers of the beautiful Garda Lake, Casa Miorelli & GardaFoodie bring to your table an amazing panettone with the flavor of the Garda territory. born from the valorisation of local products, such as olives and lemons from Garda. A scent of organic lemons inebriates this characteristic panettone, to which the delicate Garda olives candied by our Pastry Chef are added, creating a soft and rich classic dessert, revisited by Pastry Chef Stefano Trovisi, who during the artisanal processing of the long leavening dough includes the addition of candied Garda olives.Mela e Cannella
Combines the apple, the most typical fruit of Trentino Region, to the the scent of cinnamon, the most Christmassy spice of the season, bringing the essence of Christmas and all the sweetness of the territory to your festive table.Apricots and Chocolate
The soft embrace between the juicy candied apricots and the Gianduia chocolate, wrapped in the long leavening dough, creates a delicious mix with the crunchy cocoa and hazelnut icinge!

Let’s move to South!
Rustichella d’Abruzzo was born in 1924 in Penne ,Abruzzo, under the name of Pastificio Gaetano Sergiacomo, and today it is the artisan pasta that uses only the best selected durum wheat semolina, with a higher gluten content, mixed with pure mountain water to give a unique flavor and toughness to the pasta. The precious bronze dies make the pasta rough enough to capture any type of seasoning. Rustichella pasta is used by the best chefs in the world, including Bruno Barbieri, Antonino Cannavacciuolo and Giorgio Locatelli, the 3 judges of   of the popular TV show “Masterchef Italy”

Classic Panettone, typical of the Italian confectionery tradition. Soft and fragrant, rich in fragrant candied fruit and exquisite first-choice sultanas. A flavor and aroma that will win you over.
Panettone with Amarena cherry for those who do not prefer raisins and candied fruit, but do not want to give up the exquisite goodness-Pistachio Panettone filled with cream with green pistachios from Bronte and covered with dark chocolate and decorated with chopped pistachios and cocoa.

Here link to check all the Rustichella panettone
https://casarustichella.com/en/christmas-time/

Finally, let ‘s fly to Sicily!
Starred chef Pietro D’Agostino is signing the new MIO Panettone, the most traditional of desserts, an artisanal product, made with excellent raw materials which, while respecting the original recipe, is enriched every year with new notes.The name MIO takes up the “IO Pietro D’Agostino” product line which represents his personal selection of excellent raw materials. This year Pietro presented three gourmet versions of hiis MIO panettone

MIO traditional, that evokes the Sicilian tradition of history and flavors.This panettone is stuffed with raisins soaked in an excellent Pantelleria passito wine and enriched by tasty Catania orange peel, fully harvested and treated with water and sugar.MIO dark chocolate and raspberry  a truly successful experiment “A riot of taste – explains the chef – the raspberries with their sweet and slightly acidic flavor are processed and dipped in dark chocolate, which enhances those characteristics”.
MIO mango and peach a new, exotic novelty, . “Very delicate and fragrant – assures the chef, We didn’t even have to go too far to collect a basket of delicacies grown behind the house, which also give us the sensation of being in the Tropics”. “Cooking is fun after all – he comments – and I like playing with ingredients, varying and experimenting”.

“MIO” panettone signed by Pietro D’Agostino can be booked by sending an email to info@pietrodagostino.it it will be sent directly to your home.

Enjoy your panettone and have a Merry and Yummy Christmas!

Cesare Zucca
Milanese by birth, lives between New York, Milan and the rest of the world. Cesare photographs and writes about cities, art, enteritainment, cultures, lifestyles and either traditional or innovative gastronomic delights. Cesare meets and interview top chefs from all over the world, ‘steals’ their recipes in a ” non touristy tourist ” style.