Loison Top Line: Some of The Best Panettone You'll Taste
By Nicola Lando
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September 30th, 2020
"This was the best panettone I have ever had" ⭐⭐⭐⭐⭐ Customer Review
Loison have been baking panettones for over 75 years, started by Tranquillo Loison in 1838. And today his grandson Dario cares for the business. For Loison’s ‘top line’ panettones, all the ingredients are carefully selected by Dario: the freshest eggs, butter and cream from Italy’s mountain farms, and fine Italian flours and sugar. The panettones are made with the traditional sourdough process. Each yeasted cake takes 72 hours from beginning to end, which gives rise to the panettone’s exquisite texture and rich flavour.
"I should have bought more than just two!!!" ⭐⭐⭐⭐⭐ Customer review
Dario’s wife, Sonia, designs beautiful tins, ribbons and wrapping papers for Loison’s luxurious cakes, making them the perfect present. The elegant panettone tins can be used time and time again – Loison panettones are gifts that carry on giving long after Christmas.
The Classic
The Loison Classic Panettone is a real Christmas treat. Made with candied citrus peel, raisins and a hint of Madagascan vanilla they are beautifully soft and aromatic. Considered one of Italy’s finest panettones, the Loison Classic Panettone is hand-wrapped in gorgeous paper to make a perfect gift.
New Flavours
This is a classic Italian panettone but with a modern twist. The rich panettone dough is studded with dark chocolate, and is filled with rich lines of salted caramel. It is finger-licking good.
"This didn't last long, amazing!" ⭐⭐⭐⭐⭐ Customer review
Chestnuts and Christmas are almost inseparable, making this panettone with marron glacé from Loison an irresistible addition to your festive table.
Swap candied citrus for plump sour cherries in this twist on an Italian classic
About the author
After a stage as a chef at a London Michelin-starred restaurant Nicola became obsessed with seeking the best flavours from around the world. She started Sous Chef in 2012, and is always sharing her knowledge of ingredients and writing recipes to showcase those products. Learning from the products, Sous Chef's suppliers and her travels, Nicola has written the majority of the recipes on the Sous Chef website, all of which are big on flavour.
