From Tuscia panettone with chestnuts and rum to the collaboration between Olivieri 1882 and Roberto Cavalli; from Diego Vitagliano's Pellecchiella apricot to Iginio Massari's limited editions: the best panettoni of 2025 are the filled ones. Here our recommendations!
Olivieri 1882
Olivieri confirms its status as a champion of seasonality, with a leavened product that can travel globally practically all year round. The Classic Panettone remains the cornerstone of the line, thanks to the four-day artisanal production process and the careful management of the live sourdough starter throughout the numerous stages of production. In fact, the family recipe yields an increasingly elegant taste, despite the rich dough with a high egg yolk content. Upstream, there is a clean list of ingredients, with eggs from free-range farms, centrifuged butter, and handcrafted candied fruit. The result is a rich, citrusy bite with just the right amount of tartness. The gentle mouthfeel of the crumb, dotted with Bourbon vanilla, is contrasted by the juiciness of the generously sized raisins and the sharp accents of the candied fruit.
Alongside the classic flavors, the range is enriched with special limited edition flavors that look to the world: from the delicious Dulche de Leche and Dark Chocolate, where the sweetness of milk meets bitter chocolate, to the sophisticated and oriental Matcha Tea, Yuzu, and White Chocolate. There is also a prestigious collaboration with Roberto Cavalli, with decidedly glamorous packaging.
Diego Vitagliano
Like every Christmas, Diego Vitagliano (one of the best pizza makers in the world according to 50 Top Pizza 2025 and 3 Spicchi Gambero Rosso 2026) goes beyond the boundaries of the round and tries his hand at the art of great leavened products. His panettone, emblematic of a method based on the precise management of sourdough and bakery products, is particularly light, making it one of the most successful desserts tasted by our editorial staff. The process culminates in a natural fermentation cycle lasting a total of 33 hours, giving the dessert a distinctive honeycomb structure: when freshly cut, the large, fragrant ‘spider webs’ of wheat stand out, with hints of warm milk and caramel on the dome.
In the classic version, plump raisins meet the crunchiness of almond icing, making each bite particularly dynamic. The Triple Chocolate offers a velvety dip into three shades of cocoa, while the Coffee and Caramel provides an incisive aromatic awakening, with dark chocolate chips and a toasted bean finish. The Pellecchiella Apricot from Vesuvius blends the authenticity of the fruit with white chocolate glaze. Finally, the new Croccante reveals a beautiful tactile contrast, with a balance between Fabbri black cherry and the verve of dark chocolate, further enhanced by amaretti crumbs. There are five 1 kg variants in total, packaged as gifts, available in limited edition in pizzerias and purchasable online on the official website with national shipping.
Pasticceria Alba
Don't expect the usual cupolotto with its Mediterranean fragrance and vanilla undertones: when Ermanno Fiorentini created the Pansucchio in 2014, his intention was to “press the inventiveness button,” while maintaining the rigor of the historic brand. It is no coincidence that today it is a registered trademark, and Pasticceria Alba is celebrating its tenth anniversary this year. The essence lies in a trilogy that is as bold as it is technically balanced in its individual components: candied chestnuts with a creamy texture, dark chocolate for a bitter finish, and Caribbean rum to give it a particular length of flavor, which, surprisingly, does not leave behind the alcoholic aftertaste one would expect from a “strong” ingredient that is difficult to manage. The production process is a tried and tested relay that uses the maison's sourdough starter, which is over 70 years old, guaranteeing an elastic texture and a strong aroma.
To mark the occasion, a Limited Edition has been created featuring special ingredients such as 70% dark chocolate and 17-year-old Caribbean rum. An interesting fact: the name, inspired by the Viterbo expression “succhio” (the act of drinking alcohol), combines the “pan” of the typical Christmas dessert with the novelty of rum, consolidating a product that has become a symbol of Lazio's confectionery identity. An extra tip for a post-meal tasting? While Pansucchio is perfect for Christmas breakfasts and brunches, Panettone with apricots, white chocolate, and rosemary will win over even the most die-hard savory food lovers after a sumptuous dinner.
Bonfissuto
Once again this year, the Sicilian brand is redefining the boundaries of the art of confectionery. We sampled two products: Panettone Vinc'è and Cyber Panettone, both in 1 kg format. The first is a tribute to Vincenzo Bonfissuto, a legendary master pastry chef who died prematurely at the age of 43. The result of a method refined over time, the dough undergoes a double natural leavening process that requires a total of 36 hours of waiting time. The selection of ingredients starts with Italian butter with a high fat content (90%), which can be tasted in the mouth, resulting in an almost “baroque” softness. The filling is a harmonious duet of island flavors that evoke childhood: ripe figs and sweet strawberries, a combination that adds a juicy note and a balanced slight tartness.
The second special edition, created in collaboration with author Massimiliano De Florio (specializing in Optical Art), is a manifesto of contemporaneity that blends aesthetics and bold notes. The inspiration lies in the optical art of the 1960s (Victor Vasarely, Bridget Riley), where geometries and contrasts play with perceptual illusions. The dough is dark and intense, a choice that amplifies its character and acts as a canvas for the enhancement of the other elements. The unconventional filling combines candied peaches and a voluptuous peanut cream. The panettone is completed by a slightly savory peanut glaze, for a distinctly modern “sweet and salty” balance.
Patrizi
Try his “Panettone gusto Sacher” and you'll never go back: the moist dough with a hint of dark chocolate is enriched with touches of creamy apricot, creating a small work of contemporary pastry art. The result is a dessert that is opulent yet balanced, thanks to the bitter “length” and slight tartness of the fruit. Among the best in Lazio, Arcangelo Patrizi's brand (with three generations of hands in the dough, from 1959 to today) does not rest on its laurels, constantly refining every detail.
Each large leavened product requires a total of 48 hours of preparation and is distinguished by its solubility to the touch and in the mouth: we tried the natural product, without heating (but you should follow the correct tasting procedure!) and were surprised by the overall level of hydration, right up to the dome. We highly recommend the Amarene e marzapane (black cherry and marzipan) version, with almond paste from Maccarese, and Cioccolato e fragoline (chocolate and wild strawberries), a full immersion in “wild” flavors reminiscent of fruits picked in the woods. The packaging is distinctive and colorful: it will stand out under the tree!
Villa D'Este
Whether you plan to unwrap it during the holidays, give it as a gift, or take part in the Cioccolateria ritual (the sumptuous dessert banquet held in the Sala Colonne of the 5-star hotel on Lake Como), Villa d'Este's panettone will be a true epiphany. First and foremost, the double citrus flavor stands out: not only orange, but also candied citron, both backed by the fleshiness of Six Crowns raisins. The dough fluffs up nicely after a brief rest in the heat and reveals a bright yellow color, confirming that it has been baked to perfection (see also the caramel-colored dome, which is not too dark). Pleasant lactic notes of good butter remain a constant in every flavor; in addition to the traditional version, there is one with dark chocolate and candied pears and one decorated, ideal as a gift due to its scenic presentation. Madagascar Bourbon vanilla has the advantage of adding a delicate aroma, especially in the classic Panettone, where we particularly appreciated the liveliness of the citrus notes. A high-end pastry that does not compromise on freshness, created by the team of pastry chefs at Villa d'Este together with Pandoro, the Advent Calendar, and British delicacies for Afternoon Tea. For those lucky enough to stay on site and savor this latest experience, the fine tea blends and assortment of pralines are not to be missed, ready to amaze even the most expert chocolate tasters.
Massimiliano Prete
The care taken in choosing the ingredients adds points to the dough created by a master baker: Massimiliano Prete opts for a substantial amount of raisins (12%), candied oranges by Mauro Morandin and, in the Apricot and Dark Chocolate version, candied bergamot by Corrado Assenza to highlight the airy structure of his 36-hour leavened crumb. Among the most aromatic panettone in our selection, the one made by the master pizza maker emphasizes the fragrance of the fruit without resorting to easy spicy shortcuts. The hints of Madagascar vanilla beans emerge in the finish, with the advantage of not overshadowing the fullness of the excellent butter from Fattorie Fiandino. The prize for originality goes to the edition with yuzu and hazelnuts, an elegant choreography of freshness and persistence that combines citrus with the deep echo of dried fruit: when Asia meets the Peninsula halfway, resulting in the fusion of two cultures in a single taste of identity.
Marchesi 1824
It is the panettone you choose to give as a gift to make a great impression, but in this case we are not just talking about aesthetics: the ancient Milanese pastry shop is working on developing an increasingly towering, honeycombed, and elastic structure. The product has a shelf life of 45 days and contains 15% six-crown raisins, plus 11% candied orange peel (just sweet enough and completely free of bitter notes). The dessert is opulent, with three different chocolate creams (the spreadable milk chocolate is made with 40% Piedmont hazelnuts - a rarity), while the savory Panettone with anchovies from the Cantabrian Sea, capers, dried Calabrian tomatoes, and olives stands out for its creativity, a kilo of southern goodness to be shared throughout the meal. We recommend purchasing them in their elegant pure white tin packaging and, if you have a particularly sweet tooth, going overboard with the flavor filled with Chantilly cream, pieces of marron glacé, and chopped praline hazelnuts.
Iginio Massari
Zooming in on the master's creations always reveals remarkable surprises. The Chocolate and Raspberry Panettone is a limited edition that plays on a compelling contrast of colors and aromas. The base is a perfectly porous cocoa dough, where the perfectly “cared for” sourdough starter gives it a soft, honeycomb structure. Inside, candied raspberries release an acidity that “cuts” through the richness of the dark and milk chocolate chips. The whole thing is crowned with a pink raspberry glaze and crystallized sugar, which adds a final crunch and a fruity note. Excellence culminates in the Special Edition with Three Doughs, a bold and sophisticated combination, available in only 220 numbered pieces. This collectible panettone boasts a triple preparation that blends the citrus scent of citron, the aromatic intensity of cocoa/dark chocolate, and the enveloping sweetness of caramel/mandarin. The texture is extraordinarily complex, with a balance of layered flavors.
Vincenzo Faiella
His panettone with berries is a small masterpiece of confectionery engineering: the trio of blueberries, currants, and wild strawberries dots a visibly golden dough, covered on the surface with a thick shell of white chocolate. The same chocolate is used to make a Madagascar vanilla ganache that stands out for its subtle roundness, free from insidious sugar spikes. The tartness and pulpiness of the red fruits help to balance the chocolatey notes, which is why we recommend serving this dessert by the master of San Marzano sul Sarno at the end of your dinner: even those with less of a sweet tooth will appreciate it! More “baroque” is the Panettone Rocher, dedicated to lovers of the timeless chocolate dressed in gold: here the long finish of Curaçao liqueur comes into play, but perhaps the most striking ingredient is the pure, high-quality Piedmont hazelnut paste, which gives it a creamy texture that immediately brings to mind the original Rocher. Basically, Faiella's leavened products manage to be as generous in their composition as they are “fit” in their silhouette; they have a beautiful balance of aroma and texture, even in the Campania Annurca apple and cinnamon edition, where the fruit is processed slowly to preserve some of its crunchiness and natural flavor.
Sal de Riso
A master of seasonality and export, but always on the ball when it comes to maintaining high production standards: Sal de Riso remains a sure bet when it comes to filled panettone, thanks to the softness of the dough that literally melts into the creams. Our favorite leavened cake is the Limoncello, a grand dessert where the subtle presence of alcohol recalls the liqueur without weighing down the taste. The pastry chef uses only Amalfi Coast lemon peel, protected by the IGP designation, and lemon essential oil to give the crumb an extra burst of flavor. A limoncello custard is then made, which is pleasantly present throughout the slice. It is topped with white chocolate and elegant lemon chocolate shavings. Now a Christmas signature, the Cremderì, dotted with chocolate chips and accompanied by a piping bag of hazelnut cream, ensures that nothing is missing at the end of the meal. Those who prefer something fresher can treat themselves to l'Anna (ricotta and pears); the most precious version is the one with gold leaf and the excellent Sur Del Lago 72% Venezuela Domori dark chocolate.
Dolcemascolo
Thanks to three generations of consolidated artisan know-how, Dolcemascolo has always invested in research into large leavened products, as evidenced by the numerous awards collected over the years and the opening of the store in Rome in addition to the historic headquarters in Frosinone. The production method, constantly refined by Matteo Dolcemascolo, combines respect for the identity of the confectionery with premium raw materials processed through a three-day process, from refreshing the sourdough starter to slow baking to obtain a uniformly golden dome. The classic version features a citrusy biscuit made with Calabrian citrons and candied Sicilian oranges. Of particular note are the stone-ground flour, the centrifuged butter (not French, but Italian and sourced from the Alps—one of the few with these characteristics in the selection!), and the presence of Bourbon vanilla, processed naturally from the outset. The alternative to Frutti di Bosco is a combination of roundness and freshness, where the liveliness of the berries gives the dough slightly acidic notes. All leavened products, confirming the authenticity of the ingredients and processing, have a short shelf life of sixty days. The hazelnut nougat and the sumptuous Pistachio Panettone with Sicilian dried fruit paste, edible gold, white chocolate, and wafer pralines are a must-try.
