ChefShop’s Ultimate Panettone Buying Guide: How to Choose the Perfect Italian Holiday Cake
Table of Contents
- Every Panettone Tells a Story
- So...What Exactly Is Panettone?
- But Is Panettone Really a Cake?
- Panettone vs. Pandoro: The Two Holiday Icons
- How to Choose Your Perfect Panettone
- How to Eat Panettone (The Italian Way)
- Why ChefShop’s Panettone Is Different
- How to Store and Enjoy Panettone
- Perfect Pairings
- Frequently Asked Questions about Panettone
- ChefShop’s 2025 Panettone Collection
Every Panettone Tells a Story
Each winter, Italy’s most beloved holiday cake returns—buttery, golden, and irresistibly fragrant. But not all panettoni are the same. Some are light and simple, others filled with fruit or chocolate, and each one reflects its maker’s hands, region, and heritage.
At ChefShop, we seek out the best from across Italy. From the rolling hills of Piedmont to the bustling bakeries of Milan, our makers—including Albertengo, Flamigni, Borsari, and Breramilano1930—share a devotion to authenticity. Each baker still uses natural yeast, free-range eggs, and butter so rich it perfumes the air.
Whether you’re gifting, celebrating, or savoring it with your morning espresso, this guide will help you find your perfect panettone.
So...What Exactly Is Panettone?
Panettone (pronounced pah-neh-TOH-neh) is Italy’s classic Christmas cake—a tall, domed loaf with a soft, delicate crumb that seems to defy gravity. It originated in Milan centuries ago, and today it’s a symbol of Italian craftsmanship, patience, and generosity.
The secret to real panettone lies in its natural fermentation. True artisans use lievito madre (mother yeast), a living sourdough starter that takes more than 48 hours to rise. The result is a texture that’s feather-light yet rich, with aromas of vanilla, citrus, and butter that fill the room the moment you open the paper.
A great panettone is a balance of air and flavor—never too sweet, never heavy. It’s a cake that breathes.
But Is Panettone Really a Cake?
OK, you've got us there. Technically it’s a sweet bread made with flour and natural yeast like bread, but enriched with butter, eggs, and sugar like cake. Visually, its round shape and sweet toppings can give it a cake-like appearance, but really, think of it as Italy’s celebration bread. Doesn't have exactly the same ring to it, though, does it?
Panettone vs. Pandoro: The Two Holiday Icons
Italy’s festive season has two shining stars: Panettone and Pandoro.
Panettone is filled with candied fruits, citrus peel, and sometimes chocolate or nuts. It’s lively, aromatic, and rooted in Milanese tradition.
Pandoro, on the other hand, is the “golden bread” of Verona—buttery, simple, and shaped like an eight-pointed star. It’s dusted with powdered sugar before serving, creating a snowfall effect that feels like Christmas morning.
If panettone is expressive and fruit-forward, pandoro is elegant and pure. Both are delicious with morning coffee, prosecco, or transformed into rich French toast or bread pudding.
How to Choose Your Perfect Panettone
For the Traditionalist – You want the panettone that tastes the way Italy has made it for a hundred years: soft, aromatic, full of candied orange peel and plump raisins. Try Albertengo Alto Classico, Albertengo Antica Ricetta (literally "ancient recipe"), or Breramilano1930 Panettone Classico—each a masterwork of balance and texture. These cakes are perfect for family gatherings, holiday brunches, or as the centerpiece of your dessert table. Pair with Vin Santo or espresso for an authentic experience.
For the Chocolate Lover – When butter meets cocoa, magic happens. Flamigni pairs fruit and chocolate like an artform—choose from combinations with Orange, Pear, and Fig for an irresistibly decadent panettone. Fans of the chocolate cherry will experience love at first bite with Albertengo's Cherry and Chocolate Panettone! For something richer still, try Borsari’s Gran Chocolate Panettone—studded with rich dark chocolate chips and topped with a silky chocolate glaze, there's pure, deep chocolate flavor in every bite. Chocolate versions also make fantastic breakfast cakes—toasted lightly and served with mascarpone or crème fraîche.
For the Fruit Enthusiast – Panettone was born from fruit and flour, and the tradition continues. Fruit-filled panettone abound! Citrus lovers will not want to miss one of our most popular cakes, Albertengo's Sorrento Lemon Panettone. Limoncello is also a favorite—you'll find several limoncello cream cakes from Borsari, where pockets of fragrant custard dot the pillowy dough. Flamigni’s Il Dolce Frutta line showcases berries and citrus in their smaller cakes, and Bona Furtuna’s Blood Orange & Olive Oil Panettone highlights Italy’s natural bounty—bright and full of life. There's a lot to choose from! Each brings a modern twist to tradition, blending fruit, olive oil, and natural yeasts into a cake that feels both old-world and new.
For the Gift-Giver – Few gifts make as lasting an impression as a beautifully wrapped panettone. Flamigni’s hand-wrapped cakes and Breramilano1930’s Hat Box Panettone are designed to delight—both in taste and presentation. Breramilano1930’s vintage-inspired packaging evokes the elegance of Milan’s golden era. These are the ones you give when you want to say “you matter”—elegant, thoughtful, and unforgettably delicious.
For the Minimalist – Sometimes simple is best. If you prefer no fruit, try a Pandoro Classico from Borsari or Breramilano1930—a buttery, golden star of a cake that’s divine with powdered sugar or warm chocolate sauce. Its rich yet light texture makes it ideal for those who want the panettone experience without the mix-ins.
How to Eat Panettone (The Italian Way)
Panettone isn’t just a dessert—it’s an experience. Italians eat it for breakfast, with afternoon coffee, and late into the evening after dinner.
To serve:
- Warm gently in a low oven for 10–15 minutes.
- Slice vertically for panettone, horizontally for pandoro (to reveal the star).
- Enjoy plain or with whipped cream, gelato, or mascarpone sweetened with honey or vin santo.
ChefShop favorites:
- Panettone French Toast with maple syrup or homemade citrus butter.
- A warm and cozy Panettone Bread Pudding.
- Layered Panettone in a trifle with mascarpone, berries, and candied citrus peel.
- Panettone “Affogato”: a toasted slice drowned in espresso and topped with gelato.
Why ChefShop’s Panettone Is Different
We don’t buy from industrial producers. We import from small family bakeries that still handcraft every cake, slowly and naturally.
Each of our brands represents a different corner of Italy’s soul:
- Albertengo – Piedmontese precision and buttery depth.
- Flamigni – Romagna creativity and artistry.
- Bona Furtuna – Sicily’s organic brilliance and olive oil heritage.
- Borsari – Verona’s legacy of indulgence.
- Breramilano1930 – Milan’s historic elegance and cultural heart.
These master bakers use natural sourdough starters, cage-free eggs, and local ingredients. You can taste the difference in every bite—lighter texture, longer shelf life, richer flavor, and aroma that fills the room.
How to Store and Enjoy Panettone
- Unopened: Store in a cool, dry place — it will stay fresh for months.
- Opened: Wrap tightly or keep in an airtight container and enjoy within 5–7 days.
- Frozen: Slice, wrap well, and freeze. Thaw at room temperature for 4–6 hours for the perfect crumb.
Panettone ages gracefully—in fact, some say it tastes better on day two.
Perfect Pairings
☕ Morning: Espresso, cappuccino, or black tea.
🍾 Evening: Moscato d’Asti, Vin Santo, or Champagne.
🍫 Dessert: Mascarpone cream, zabaglione, or dark chocolate ganache.
🍊 Experiment: Pair citrus panettone with lemon curd, or chocolate versions with cherry compote.
Frequently Asked Questions About Panettone
What makes Italian panettone different from other brands?
True Italian panettone is naturally leavened for more than 48 hours. This slow rise creates its cloudlike texture and allows the flavors of butter, fruit, and yeast to develop fully.
Why does authentic panettone cost more?
Because it’s made by hand, with time and real ingredients. You’re tasting craftsmanship, not just cake.
How should I choose between panettone and pandoro?
If you love fruit and flavor, choose panettone. If you prefer simplicity and buttery richness, go for pandoro.
What’s the best way to gift panettone?
Look for beautiful wrapping—Flamigni and Breramilano excel here. Include a note suggesting they warm it gently and serve with prosecco.
Can I serve panettone after dinner?
Absolutely. Italians enjoy it late into the night with sweet wine or espresso. It’s as at home at the table as it is under the tree.
ChefShop’s 2025 Panettone Collection
Every cake we carry is hand-selected and taste-tested by our team. We look for balance, beauty, and soul—panettoni that embody the joy of eating well.
From Breramilano’s Milanese elegance to Flamigni’s Romagna artistry and Bona Furtuna’s Sicilian sunshine, our collection celebrates the diversity and depth of Italian baking.
⮞ Explore the full 2025 Panettone Collection