The Best Panettone: Your Ultimate Guide + 7 Top Picks
by Nicola Lando
Panettone is the show-stopping Italian Christmas cake; tall, airy and perfumed with citrus and vanilla. Here’s how to spot the best panettone, what it is, how long it lasts, and where to shop the cakes our team can’t stop talking about.
NB Our panettone are arriving every day, hit 'Notify Me' on any product page to hear as soon as it arrives for Christmas 2026.
Here's our guide to everything you need to know about panettone, including how to eat it, how it's made and – if you're in a rush – scroll straight down to the bottom for which panettone to buy.
We take panettone very seriously at Sous Chef and we believe we hold the best selection of brands in the UK, and perhaps even in Europe.
Browse hundreds of extraordinary Christmas food gifts at Sous Chef. Or for the Christmas gift that every food-lover is hoping for, see our finest Italian panettone.
Best Panettone at Sous Chef, 2026
What is a panettone?
First you need to understand what makes a panettone unique...
- A panettone is a naturally leavened Italian sweet bread. The tall, domed loaf rises slowly - traditionally with a live sourdough starter - to create a delicate crumb that tears into long strips, almost like a mozzarella
- Classic panettone is studded with candied citrus peel and raisins, while modern variations feature chocolate, pistachio cream, Amarena cherries and more.
- A great panettone feels feather-light for its size, tears in long silky strands, and smells of butter, real vanilla and bright citrus.
What makes the best panettone?
There are a couple of things to look out for when looking for a good panettone:
Origin: Make sure your panettone comes from Italy. This is the first indicator of quality. Cheap panettone can be made across Europe, and in the U.S., the majority are produced in Brazil. There have been many efforts made to obtain Protected Designation of Origin and Denominazione di Origine Controllata, like Parmesan and balsamic vinegar, but as yet, nothing has occurred.
Weight: Good quality panettone is usually heavier than its cheaper counterparts. This is down to it containing more ingredients and moisture within the dough. Inferior panettone can often be drier and crumblier.
Aroma: The smell from your panettone should hit you as soon as you cut into it. This will be down to using good quality ingredients like Madagascan vanilla, vanilla extract, and local citrus fruit.
Taste: Good panettone will be rich and buttery, with a great golden colour to match. Key ingredients like caster sugar contribute significantly to this rich flavor.
Texture: When you buy a good panettone, you’ll notice that it tears in large strips – almost like a mozzarella. This texture is achieved by using high-quality ingredients, including wheat flour. Cheap panettone will have a more bread-like structure.
one version of the history behind panettone states that it is simple ‘pan di toni’: or simply Toni’s bread.
How long does panettone last?
Unopened, artisan panettone generally lasts 2-6 months from baking, thanks to its careful production and natural fermentation.
Once opened, wrap it tightly in the original paper or foil and keep in a cool, dry place. It will stay at its best for around 5–10 days.
Unopened: 4–6 months (check the best-before date)
Opened: 5–10 days if wrapped well
Freezer: up to 3 months (wrap slices individually and defrost at room temperature)
Tip: If your panettone starts to lose freshness, toast it lightly,
When you ask the finest artisanal panettone producers about how their panettone differ from their neighbours, they'll say it's all down to the 'mother yeast'.
How do we choose the best panettone
We're really proud of our collection of panettone at Sous Chef. We carefully select each product for three things:
- Most important is taste Ever year we travel to Italy to taste panettone from new and existing suppliers. And must have tasted over 500 different panettone cakes, from over 50 different producers. There is huge variation in quality.
- The finest ingredients We check for the finest ingredients, and ensure that suppliers know who they are buying from. looking for the best quality and
- Artisanal baking methods A real mother yeast, slow proved.
Best Panettone 2026
We sample hundreds of panettone every year - and we finally found one we're happy to put our name on!
Every year we host a panettone tasting party with 30+ cakes on the table to try. And every year, the Sous Chef Milano panettone was one of the very best-rated by our tasters. Don't miss your chance to try it!
It's also won the Times Newspaper Panettone of the Year two years in a row.
Sous Chef’s signature panettone for is flavoured with Italian Amerena cherries. Sharp-sweet dark Amarena cherries are studded throughout soft buttery dough. It’s a wonderful combination of texture and flavour.
The Sous Chef Amarena Cherry panettone is produced by a family of bakers in the north of Italy. Each panettone should be prized for its extraordinary heritage and flavour.
Best for almond lovers and spectacular Christmas gifting
This is Sicilian panettone at its most extravagant. Fiasconaro's naturally leavened cake is studded with raisins flavoured with aromatic aged Marsala wine, then finished with sweet Sicilian almonds and crunchy sugar grains. Unlike a traditional panettone, it doesn't contain pieces of candied citrus peel, allowing the almonds and rich, buttery dough to take centre stage.
Presented in a brilliantly colourful Dolce & Gabbana tin, with a matching gift bag, it's a present that makes an impression before the cake is even unwrapped. And the tin is far too beautiful to throw away once Christmas is over.
Best Panettone for Citrus Lovers
Best for an unusual Sicilian flavour combination
If you love the fragrance of candied citrus in traditional panettone, this is a particularly exciting variation. Fiasconaro folds generous pieces of candied Sicilian lemon and orange peel into its slow-leavened dough, then adds a delicate touch of Sicilian saffron. The result is wonderfully aromatic, with bright citrus flavours and the subtle, floral warmth of saffron.
It's a distinctive choice for someone who already knows their panettone and wants to discover something new. The illustrated Dolce & Gabbana tin and matching gift bag make it an exceptional Christmas present, too.
Best Traditional Italian Panettone
Best for artisan baking and a classic Christmas flavour
Gustificio's traditional panettone is a wonderful example of what patient, skilled baking can achieve. Developed with Italian panettone specialists Francesca and Rolando Morandin, it's made with a carefully maintained sourdough starter, stone-ground wheat flour and organic eggs. The dough is exceptionally soft and fragrant, with generous pieces of candied orange peel, plump sultanas and Madagascan vanilla.
It's made without preservatives, allowing the buttery dough and gentle citrus aromas to shine. Serve thick slices with mascarpone after Christmas lunch, or toast them lightly the following morning to release the wonderful fragrance of orange and vanilla.
Best Mini Panettone
Best for stocking fillers, place settings and little Christmas gifts
Not every panettone needs to be a grand centrepiece. Fiasconaro's traditional mini panettone brings the pleasure of Italian Christmas baking to a smaller format, making it a lovely individual treat or an addition to a Christmas food hamper.
It's a particularly charming alternative to chocolates at each place setting on Christmas Day. Give one to every guest to take home, tuck one into a stocking, or enjoy it with a morning espresso when a whole panettone feels rather ambitious.
Best for an unusual combination of fruit and chocolate
Forget the traditional candied orange peel and raisins. This beautiful Sicilian panettone combines sweet-tart candied black mulberries with creamy milk chocolate chips, creating a wonderfully different take on the Italian Christmas classic. The mulberries have a flavour reminiscent of blackberries, which cuts through the richness of the buttery, slow-leavened dough and sweet chocolate.
Made by Fiasconaro in Castelbuono, Sicily, it's a celebration of the bakery's hometown. Ypsigro is the village's ancient name, and the striking mint-green packaging was created in collaboration with local Sicilian artists. Serve slightly warm with a scoop of vanilla gelato, or enjoy thick slices with coffee on Christmas morning.
Best Pistachio Panettone
Best for pistachio lovers
Sicily is famous for its pistachios, and Fiasconaro puts them firmly in the spotlight with this indulgent take on traditional panettone. The appeal is the contrast between the soft, buttery cake and rich, nutty pistachio cream, which adds a wonderful extra layer of flavour and indulgence.
It's the panettone to choose for someone who always orders pistachio gelato, loves pistachio-filled pastries or can't resist a jar of pistachio cream. Serve it as a Christmas dessert with coffee, or add a scoop of vanilla ice cream for something even more luxurious.
What is the difference between the finest panettone producers?
When you ask the finest artisanal panettone producers about how their panettone differ from their neighbours, they'll say it's all down to the 'mother yeast'.
Panettone is made with a mother yeast, like a sourdough bread. Many panettone companies have carefully tended their ‘mother’ yeast for decades or even close to century.
The Italian bakers who produce Flagmini Panettone explain:
“The essential ingredient which gives the Flamigni panettone dough its distinct flavour is the mother yeast. ‘Born’ in the 1930s, our mother yeast is the one and only leavening agent used in the manufacturing process.
"The panettone 'mother' gives each panettone its freshness, its unique aroma and flavour. We keep one in a locked room. And there's even a piece stored in a local bank vault in there is a disaster in our production area!”
And the panettone team at Muzzi agree:
“Our mother yeast is considered one of our company’s treasures: its distinctive features characterize our product, giving it a unique softness and aroma.”
Shop extraordinary Italian panettone here
Which panettone brand to choose?
At Sous Chef we only have top quality panettone, and so really the first decision is the design aesthetic you prefer.
If you're looking for something classic, you'll prefer designs from Flamigni and Loison (Loison they have a number of ranges, but we only stock their 'Top Line' with the highest quality ingredients).
If you're looking for something brighter, colourful and more contemporary you'd choose Muzzi and Fiasconaro.
After that, of course it's the flavours you'll need to decide between:
- Traditionally panettones are studded with raisins and candied fruit, which is the classic choice.
- However, there are now amazing flavours to suit everybody - even dried fruit haters! Choose from marrons glacés, fruit and chocolate, pistachio and even salted caramel.
Panettone FAQs
Is panettone a bread or cake?
Panettone is a leavened bread - a little similar to brioche - but the way we eat it is more like a cake. The sourdough base is incredibly rich, fortified with eggs, sugar, butter and dried fruit.
It can also be flavoured with chocolate drops, while some even have a whole layer of melted chocolate over the top.
Where do panettone come from?
Italian chef Valentina Harris explains that one version of the history behind panettone states that it is simple ‘pan di toni’: or simply Toni’s bread.
The legend goes that ‘Toni’ was a baker in Milan who wanted to seduce his sweetheart with the most elaborate, decadent recipe he could create. And so the Pan de Toni / panettone was created, studded with rich candied fruit and packed full of butter and eggs.
Surely, this act of bakerly affection was successful? Either way, panettone has now become a staple of Italian Christmas. And a recipe loved across the world.
READ MORE: How to eat panettone
What is the difference between panettone and pandoro?
Like panettone, Pandoro is sweet and eaten around Christmas.
However, pandoro's main ingredients are just flour, sugar, eggs, salt and butter – there is no fruit added to the dough.
Pandoro's texture is much more cake-like with a finer crumb. It is also dusted with vanilla sugar in tribute to the snowy Alps and their snowy peaks around Christmas time.
Pandoro also originates from Verona in northern Italy, between Milan and Venice.
What if I don't like raisins or dried fruit but still want to try a panettone?
Then a flavoured panettone is a great option. I'd recommend Flamigni's spritz or cappucino panettone. Or treat yourself to a Pandoro instead.
Can you freeze panettone?
Yes — slice it, wrap well, and freeze for up to 3 months. Defrost at room temperature.
What’s the difference between panettone and pandoro?
Pandoro is a star-shaped Italian Christmas bread from Verona. It’s golden, buttery and usually dusted with icing sugar, but without fruit or peel.
How can you tell if panettone has gone bad?
If it shows mould, a sour smell, or feels sticky rather than soft, it’s time to discard.
Whether you’re gifting, entertaining, or simply indulging, panettone is a festive essential. Our team tastes dozens every year — only the very best make it into our collection.
About the author
Nicola Lando is the co-founder and CEO of Sous Chef, where she has spent more than a decade sourcing, tasting and selecting specialist ingredients, cookware and tableware from producers around the world.
She trained at Leiths and later completed a stage at a Michelin-starred London restaurant, experiences that helped shape Sous Chef’s original mission: to give home cooks access to the same exceptional ingredients used by professional chefs.
Today, Nicola leads much of Sous Chef’s product sourcing and ingredient selection, working directly with producers and travelling internationally to food fairs, farms, mills and manufacturers. She tastes thousands of products each year and has built deep expertise across storecupboard ingredients, olive oil, condiments, spices, preserved foods and specialist cooking ingredients.
She holds an olive oil sommelier certification from ESAO in Spain, Imperial Executive Education’s Certificate in Nutrition for Health: Evidence-Based Tools and Strategies certificate; as well as studying Food Safety and Control at University of Greenwich.
Nicola also writes recipes and ingredient guides for Sous Chef, combining practical cooking experience with first-hand knowledge from producers, suppliers and specialist food makers. Her work focuses on helping cooks understand how to choose better ingredients, use them well, and get more flavour from their cooking.
