Christmas is always accompanied by unmistakable scents that invade the house and, among them, artisan panettoni occupy a place of honor. Every year, artisans from all over Italy compete to create the perfect cake and this year was no different.
Gambero Rosso organized a large tasting that involved over 220 producers of panettone, each of which offered their own version of this iconic Christmas dessert. To guarantee quality and authenticity, we have selected panettoni made exclusively with sourdough, without additives, preservatives or emulsifiers.
After a careful evaluation process, the best homemade panettone of 2024 has been selected. Here is the top 10, to consider for your next Christmas purchases:
- Sammarco
From the small Apulian village of San Marco in Lamis comes one of the most refined and perfect panettoni. The Gargano Panterrone with citrus fruits, produced by the Sammarco oven, is a yeast that has no defects. Its shape, which resembles a “Michelangelo” dome, is perfect, as well as the crumb, of a delicate yellow with natural and well-distributed cavities.
The scent of caramel, honey and citrus is engaging, while the taste is in perfect balance between sweetness and refinement. The candied fruit, coming from Calabrian cedar, blonde orange and female lemon of the Gargano, are full-bodied and fragrant, contributing to a soft and mellow structure that makes this panettone a true excellence.
- Ciacco
Ciacco, a designer ice cream parlour, offers a panettone that stands out for the originality and quality of its ingredients. The leaven, without glaze and with a dark dome, is enriched with quarters of candied orange cut by hand by master Corrado Assenza.
The crumb, of a pale yellow, has a well-balanced honeycomb, while the scent of honey, butter and citrus is enhanced by a fruity and floral aftertaste. Its texture is moist and soft, with a solubility that leaves room for an amazing aftertaste of freshness and personality.
- Iginio Massari
Iginio Massari’s panettone is an example of technical perfection. The master of Milanese leavings manages to renew tradition without upsetting it. Its creation, tall and slender type, impresses with the extraordinary honeycomb and soft, moist and melting texture. The butter scent and aromatic notes are in perfect balance, as well as the icing with sugar grains and almonds that helps to give a pleasant crunchiness.
A panettone that embodies tradition with an extra edge, thanks to the two-dough technique and the rising which lasts 62 hours.
- Maison Antonella
The pastry of Antonella Gallo, thanks to its attention to detail and the skill of Stefano Laghi, gives a panettone that, although with a slightly crushed dome, surprises for its elegance. The crumb, golden yellow in color, has a regular and correct alveolation, without virtuosismi. The combination of Italian butter, Bourbon vanilla, Piedmontese honey and Navel calabrese orange candied creates a floral and enveloping flavor, with a structure that is as soft as it mellow.
A panettone that combines simplicity and sensory expression.
- Follador
Follador’s panettone stands out for its opulence and the quality of the raw materials used. The oven of Pordenone, known for the use of organic wheat and natural ingredients, produces a yeast that, despite a swollen shape, retains a yellow crumb, soft and natural.
The scent of butter, honey and citrus blends with notes of Bourbon vanilla, while orange candied fruit and Australian raisins are well distributed, contributing to a elastic and edgy structure. The texture, although not perfect, is still satisfying, making this panettone a delight for every palate.
- Curly
The Ricci pastry, with a tradition that dates back to three generations, has been able to reinvent the panettone with a meticulous research of the ingredients. The low-cut, beaver-coloured Ricci panettone has a perfectly honeycomb and top quality candied fruit, including Sicilian cedar.
The smell of butter, honey and fresh fruit is clean and direct, while on the palate the sensation is creamy, with an aromatic order that makes the sweet pleasant and enveloping. The texture is soft, moist and mellow, ideal for those looking for a high quality panettone.
- Patricians
Arcangelo Patrizi, known for his talent in leavening, brings to the table an elegant and well-structured panettone. The light hazelnut dome and the soft yellow crumb are accompanied by an impeccable leavening, with regular alveoli and a well-distributed fruit. The floral scent, enriched with notes of butter and milk, is balanced and harmonious. The texture is moist and mellow, although orange candied fruit and raisins may be less powerful.
A panettone that stands out for its elegance and aromatic cleanliness
- Mother – The Primrose
Mattia Premoli, with his experience in the great leavens, proposes a panettone of low type but with extraordinary honeycomb. The bright yellow crumb is accompanied by an explosive scent of citrus, honey and flowers, which surprises with its complexity. Candied fruit, although less sugary, does not affect the balance of the sweet, which has a soft and edgy texture.
A panettone that, despite some small imperfections, stands out for its unmistakable aroma.
- Grué
The Grué pastry, awarded for its quality, offers a panettone that has no weak points. The rise, 72 hours, gives the cake an elegant structure and a lush honeycomb. The smell of butter, honey and fruit is accompanied by a pleasant freshness that emerges on the palate. The texture is perfect, rightly moist and soluble, while fruit and candied fruits are well distributed, although raisins and orange candied fruits may be less pronounced.
A high quality panettone, which deserves to be tasted.
- Benito
The Benito pastry, with its fresh and innovative approach, continues to amaze with its panettone. The low, beaver-colored shape, the soft, streamlined structure and the well distributed fruit are just some of the features that make it a sweet to enjoy during the holidays. The smell of butter and citrus is intense, while the texture is soft and mellow.
Although the cubes of candied orange and raisins may be average, the Benito panettone is still an excellent choice for those looking for quality and tradition.
Cover: Pixabay