Italy is a Republic founded on panettone: here are those with local ingredients, region by region, from Valle D'Aosta to Sicily. Without forgetting anyone, including Molise
Every region, province, city produces an ever-increasing quantity of panettone for Christmas: classic, with chocolate, but above all “zero km”, with raw materials and flavors typical of the area. In addition to the usual known as red fruits, strudel, salted caramel or other trendy panettone, luckily a search for originality and connection with the territory resists.
Where to buy them
In your trusted pastry shop, the one close to home that guarantees us pick-up a few days before Christmas – for maximum fragrance – online from the websites of the various producers or on two dedicated platforms. Cosaporto.it is the first Italian digital start-up that selects the best of the city market, and beyond, and offers its customers the opportunity to buy at the same price they would find in the store and receive elegantly packaged, personalized products at their home or the recipient's home with a greeting card or a candle. Here are the panettone of Iginio Massari, Ernst Knam, Peck, Claudio Sadler, Davide Longoni, Gabriele Bonci .. who would have looked with suspicion at other delivery solutions.
Other platform, Dolceitaliano.it, is the largest high-end patisserie market place that brings made in Italy sweets all over the world, supporting local artisanal production but with a delivery service worthy of large e-commerce. Here you can buy online over 200 panettone by great names such as Attilio Servi, D&G Patisserie, Morandin, Cantolacqua and in great Italian leaveners.
Here are the recipes of 20 regions, from the Aosta Valley to Sicily (without forgetting Molise or Calabria). Here they are, 2020 edition.
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