CLASSICO by RUSTICHELLA D’ABRUZZO.
Rustichella offers the classic panettone, typical of the Italian confectionery tradition. Soft and fragrant, Made with the precious sourdough, full of fragrant candied fruit and exquisite first-choice sultanas.Ingredients: Wheat flour, fresh eggs, sultanas, natural yeast (wheat flour, water), candied citrus peel (orange and citron peel, glucose-fructose syrup, sugar, acidifier: citric acid), sugar, butter, orange paste (orange peel, glucose-fructose syrup, sugar), emulsifiers: mono- and diglycerides of fatty acids of vegetable origin, fresh egg yolk, whole milk, glucose syrup, salt, skimmed milk powder, natural flavors.
It comes in several versions from the classic to the more refined flavors such as figs and chocolate, orange and black cherry. But Rustichella’s Christmas also offers a savory panettone, with semi-dried cherry tomatoes and pecorino. inspired by the Abruzzo cake, it is a pleasant alternative for those who do not like sweets and want to accompany it with a nice glass of Montepulciano. Noteworthy is the typical checked tea towel that wraps it, an original wrapping that tastes of Abruzzo. A flavor and aroma that will conquer you.

MIO by PIETRO D’AGOSTINO
Michelin starred Chef D’Agostino mango and peach for the 2024 panettone.
“It is extremely delicate and fragrant,” says Pietro, “we didn’t even have to go too far to pick up a basket of delicacies grown behind the house, which also give us the feeling of being in the Tropics.”. The orange peels are accompanied by raisins soaked in an excellent passito wine from Pantelleria.
From the rich undergrowth of Vulcan Etna, the typical yellow apples in a caramelized version with brown sugar and cinnamon, then softened by a white chocolate glaze, while wild raspberries are processed and immersed in dark chocolate, for a triumph of deliciousness.
You can reserve Pietro’s creations by sending an email to info@pietrodagostino.it and it will be sent directly to your home.

SOPHIA LOREN by Caffè Masulli
The legendary actrice is giving the joy of tasting her special panettone, made in collaboration with the famous artisan pastry shop ‘Caffè Masulli’, which has earned a prominent place in the sector, establishing itself on the national and international market. The pastry shop is located in Somma Vesuviana (Naples) on the edge of the rare orchards that produce the Pellecchiella apricot, which has a unique flavor because it is grown right on the slopes of Vesuvius.
The most iconic dessert of Italian Christmas, a product of the highest quality, obtained with a mother yeast that has belonged to the same family for 100 years. You chan choose betweem three versions: “Classic” with raisins and candied fruit., “Apricot”with the unique pellecchiella apricots from Monte Somma and “Coffee” (my favorite!)

I MARIGLIANO
Giovanni and Alessandro, are the founders of the company “I Marigliano”, an excellent confectionery company in San Giuseppe Vesuviano (Naples) Their desserts are steeped in childhood memories, happy moments spent with family. They manage to transform simple ingredients into creations that bring warmth to the hearts of those who taste them.
In 2022 he won a first prize at Re Panettone with an innovative leavened product, but he also goes strong on the classic
This year the two brothers offer a line of soft leavened products dedicated to traditional holidays, such as panettone , produced with sourdough passed down through generations and with carefully selected high-quality ingredients, just like everything produced by Marigliano.

DANIEL CANZIAN
Introduces MI.O featuring roasted orange paste, an iconic preparation of the chef, free of flavorings and preservatives, with a very low percentage of sugars, created in the kitchens of DanielCanzian Ristorante according to the classic Italian preparation and conservation method. In addition to that Daniel created MassaBon Panettone, from the Venetian dialect “too good”, which is characterized by a surprising softness, a delicate taste and a fruity aroma given by the roasted apricots; the fruit pulp, baked in the oven and worked just to guarantee a natural flavor, is enclosed in the alveolation of the dough and offers a delicate aroma to the product, as well as an extremely creamy consistency.
Chef Canzian advices to heat the panettoni in the oven at 160° for 5-7 minutes before tasting, in order to emphasize the sweet and natural fragrance of the fruit, making it even creamier on the palate.
Those desserts can be purchased online at the onine chef’s Boutique, or at his Milanese restaurant in Via Castelfidardo angolo San Marco at a price of €40.00 (1 kg).