The Best Panettone: Your Ultimate Guide + 7 Top Picks
by Nicola Lando
Panettone is the show-stopping sweet bread from Milan — 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.
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.
How to to choose the best panettone: the video guide
What is a panettone?
First you need to understand what makes a panettone unique...
- A panettone is a naturally leavened Italian sweet bread, originally from Milan. The tall, domed loaf rises slowly — traditionally with a live sourdough starter — to create a delicate, shreddable crumb.
- Panettone recipes dating back to 200AD. But the name panettone was registered by an Italian consortium in 2005 and must be to a cake made with a slow-risen sourdough yeast (usually over several days). With plenty of butter!
- 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,
If you forget to put your panettone back in its plastic bag between cutting a portions, it will start to harden. You can turn it into panettone French toast recipe, or use it in a rich panettone bread pudding recipe.
Here are some more briliant ways to use up stale panettone, and more recipes to cook with leftover panettone.
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'.
Why are some panettone so expensive?
There are four main things that vary between panettone producers, and that impact cost:
- Time taken to make it A traditional panettone will prove for days. However, a cheap mass-produced alternative will take shortcuts in the baking process which is reflected in its taste and texture. This panettone recipe explains quite how tricky the process is!
- The butter percentage The best panettone will have double the butter percentage of cheaper panettone.
- Other ingredients and inclusions The best quality panettone will be studded with plenty of juicy raisins and large chunks, or Amerena cherries in syrup. When you taste these you can instantly tell the difference between lower quality ingredients. Think the difference between thick and juicy cold candied citrus peel, and the tiny pots of hard flavourless cubes from supermarkets for £1 to £2.
- The packaging Most panettone are bought as a gift, and the packaging will often have as much impact on the recipient as the taste! More premium panettone will be handwrapped, or packaged in limited-edition boxes or tins, like the Dolce & Gabbana panettone.
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.
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.
Which are the best panettone?
EXTRA: Best Fresh panettone: Penna panettone or Gustificio panettone
- Best for traditionalists: The Sous Chef Milano Panettone
- Best for someone who's always looking for something new: Flamigni Salted Butter Panettone, 850g
- Best for someone looking for a twist on a classic: Loison Panettone with Marron Glace, 600g
- Best for the cherry or cocktail lover: Sous Chef Amarena Cherry Panettone
- Best for the fashionista: Dolce & Gabbana Citrus & Saffron Panettone
- Best for a crowd: The Fiasconaro 5kg panettone
- Best for the pistachio obsessive: Fiasconaro pistachio panettone with pistachio cream
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 Amarena Panettone
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.
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 is co-founder and CEO at Sous Chef. She has worked in food for over ten years.
Nicola first explored cooking as a career when training at Leiths, before spending the next decade in Finance. However... after a stage as a chef at a London Michelin-starred restaurant, Nicola saw the incredible ingredients available only to chefs. And wanted access to them herself. So Sous Chef was born.
Today, Nicola is ingredients buyer and a recipe writer at Sous Chef. She frequently travels internationally to food fairs, and to meet producers. Her cookbook library is vast, and her knowledge of the storecupboard is unrivalled. She tastes thousands of ingredients every year, to select only the best to stock at Sous Chef.
Nicola shares her knowledge of ingredients and writes recipes to showcase those products. Learning from Sous Chef's suppliers and her travels, Nicola writes many of the recipes on the Sous Chef website. Nicola's recipes are big on flavour, where the ingredients truly shine (although that's from someone who cooks for hours each day - so they're rarely tray-bakes!).
