The panettone it is a cake with a strong evocative value. It is synonymous with Christmas, party lunch, family and tradition. Especially in Milan, the city where he was born. If it is true that in recent years the "panetùn" has been rediscovered by the general public, much of the credit goes to those pastry chefs and to those bakers who were confronted with the king of leavened products. Between these there are several active in Campania, starting from Alfonso Pepe is Sal De Riso, among the first to clear it outside the Lombardy borders. To decree the quality, the preferences of consumers who, more and more often, turn south to buy the typical dessert of the north. But also the recognition of expert gourmand during the now many themed events. In short, the choice is becoming increasingly difficult, so it can be useful a compass to orient yourself in the magnum sea of ​​the Campania panettone.

Alfonso Pepe

Alfonso Pepe's panettone has been talking about it for some time. He, a master confectioner since the early '80s, has decided to specialize in the processing of leavened products to become one of the top names in Italy. His award-winning "traditional" it is distinguished by its moist, elastic but firm dough, from which emerges a slight buttery note. The secret of his goodness? The leavening which lasts 36 hours and which Alfonso personally follows. Another of his great classic is the Panettone with the Pellecchiella apricots, typical of the Vesuvian area, to which it adds, in the dough, an orange paste that gives the sweet a unique aroma. The novelty of 2018, however, is the Panettone with ginger and lemon, a citrus fruit that has in the blood and which it often uses in its leavened products.

Prices per kilo: Traditional € 34.99, Apricots of Vesuvio € 35.99, Ginger and lemon € 34.99
(Via Nazionale 2/4, Sant'Egidio of Monte Albino – Salerno)

Angelo Grippa Pastry

Traditional knowledge combined with flavors that know how to keep up with the times. This is the secret of the success of Angelo Grippa pastry shop. An example of this successful synthesis is the novelty of 2018, the Panettone with candied peaches in Aglianico wine, the so-called Neapolitan sangria. The dessert comes from the idea of ​​transposing a ritual that is consumed on the tables of the Campania tradition in what is considered the symbol of the Feasts. Another representative leaven is the Pan del Sele with medlars, wild blackberries and strawberries from the Piana del Sele, hence the name. Also interesting is the Three mixes, a little 'panettone, a little' babà, with raisins, candied and wet rum.

Price per kilo: Classic € 23.50, Percoche and wine € 25, Pan del Sele € 25
(Via San Berardino, 21 Eboli – Salerno)

Ascolese bakery

Bakery first of all but also pastry. The workshop of San Valentino Torio is, in short, a forge of flavors, forged with great skill starting from excellent raw materials. The "Classic" signed by Fiorenzo Ascolese, a young baker of 28 years, and his brother Giovanni, last year won the gold medal both to Re Panettone and Una Mole di Panettoni. This year with the "Traditional Milanese" in Turin came second. The novelty of 2018 is the Pan Rubus, which comes from the combination of the freshness of raspberries, (hence the name Rubus, or raspberry in Latin) and the intense flavor of dark chocolate. To make the taste even more special, a salted caramel ganache. The cover is a dark chocolate glaze decorated with raspberry crispy. The most representative product of Campania, however, is the Pan Vesus, the Neapolitan reinterpretation of the classic Pandoro.

Price per kilo: Classic 30 €, Pan Rubus 30 €, Pan Vesus 30 €
(Via Vetice, 53 San Valentino Torio – Salerno)

Panificio Malafronte

The Malafronte are bakers for four generations. Their relationship with leavened products can be called "familiar". Among the specialties of the oven stands the artisan panettone. The recipe is handed down by grandparents and then refined over the years. Yeast and 72 hours of leavening the secrets of success. The novelty of 2018 is the Panettone with ginger and candied apricots, fresh and sweet like the two essences that make it up. Their specialty is instead the Guappettone, filled with a Guappa cream, the first liqueur made with buffalo milk.

Prices per kilo: Classic (raisins) 29 €, Ginger and apricots 40 €, Guappettone 37 €
(Via Castellammare 162, Gragnano – Naples)

Mascolo pastry

The 2018 for Giuseppe Mascolo is confirmed as a golden year. After winning, at the beginning of November, the title of Mastro Panettone in the competition in Turi, in the province of Bari, in the same month he was nominated in Rome Ambassador of the panettone during the national fair, thanks to its chocolate Panettone. To these two awards, in December they were added as many. In the Medeghina edition of King Panettone, he won the title of "Best Panettone with Coffee 2018", while in that partenopea won, always with his "Espresso Napoletano", the first place. The leavened product is the result of experiments and combinations of flours, egg yolks and emulsion coffee.

Prices per kilo: Classic € 22, Neapolitan Espresso € 22
(Via Po 13, Visciano – Naples)

Mennella pastry

Mennella is one of the oldest bakeries in Torre del Greco. The brothers Roberto and Vincenzo, who run it today, grew up in the laboratory, under the watchful eye of their father. A passion and knowledge that have been handed down for over 40 years. The preparation of the panettone follows the dictates of tradition. Slow leavening (natural yeast is fed and left to rest for 36 hours and then handled) and fresh, high quality products. Even the brothers Mennalla, like many other colleagues, have decided to start from the classic mixture for then give voice to the typical products of the Campania region like the hazelnuts of Giffoni, the citrus fruits of Sorrento, the white figs of Cilento. The novelty of 2018 is the Panettone with Apple Annurca Igp and cinnamon. Among the delights to try, even the one at cream and black cherry, stuffed with semi-candied black cherries and vanilla-flavored custard. A dessert that winks at the typical Neapolitan breakfast croissant.

Prices per kilo: Classic 32 €, Apple Annurca Igp and cinnamon 32 €, Cream and black cherry 32 €
(Via Nazionale 397/399, Torre del Greco – Naples)

Pasticceria Varriale

The Varriale pastry shop is a true institution in Naples. Founded in 1960 in the district of Capodimonte, Salvatore Varriale has been directing since 1994, specializing in the processing of natural yeast and the careful selection of raw materials that combine to determine the uniqueness of the flavors and the genuineness of each leavened product. This year his Panettone with apricot it is classified third in the Neapolitan edition of King Panettone, confirming once again among the best artisans in the south. The novelty of the 2018 is the Panettone with berries candied seeds, while the one that most represents the region, for Salvatore, remains his Panettone with limoncello.

Prices per kilo: Classic 28 €, Panettone with berries 30 €, Panettone with limoncello 30 €
(Via Nuova San Rocco 3, Capodimonte Naples)

Pasticceria Vignola

The pastry chef is a child of art. Raffaele Vignola, born in 1978, grew up in the family pastry shop. From father Angelo has learned the art of making desserts, but it is thanks to the technique that has made the tradition its renewal. In the Solofra laboratory, the leavening of the Feasts has been done for more than twenty years with Italian butter or French butter, Italian candied fruit, Australian raisins and no added preservatives. In addition to the classic panettone, there are also versions mandorlata, with extra virgin olive oil DOP, with dark chocolate, with candied biological figs, with citrus fruits (cedar, oranges, lemons), ai Marron glace is with tropical fruits (pineapple, mango and papaya). This year from King Panettone in Milan he took home two bronze medals: that for the "traditional panettone" and that for the "innovative leavened", "Homage to Genoa" with Genovese Dop and Limone basil.

Price per kilo: Classic Milanese 28 €, Mandorlato 30 €, Homage to Genoa 32 €
(Via Giuseppe Maffei 33, Solofra AV)

Sal De Riso

Among the panettone of Campania, another award-winning one is that of Salvatore De Riso, aka Sal, Maestro of the Italian Pasticcieri Academy. His workshop in Minori, on the Amalfi Coast, over time it has become one pilgrimage destination. The secrets of dough and leavening learned them in Lombardy. Once back in the south, however, he started to decline the leavened with all the ingredients of his land. The limoncello one, for example, has become a must. Perennial research of new flavors, this year De Riso I wanted to impress everyone with his "Pure Gold". Born as a cake designed for Pope John Paul II, the recipe was then reinvented becoming a panettone. Last year it was produced in only 10 pieces, this year De Riso has re-proposed it, always in limited edition. The attention to detail is almost maniacal: triple leavening, Domori chocolate paste 72%, enriched with chocolate ganache, hints of mandarin and with a 24 carat gold cover, in sheets, with spray and with sequins.

Prices per kilo: Classic Milanese 35 €, Limoncello 35 €, Pure Gold 150 €.
(Via Roma 80, Minori – Amalfi Coast)

Seagull Pastry

From the headquarters of Salvatore Gabbiano in the shadow of Vesuvius panettoni arrive that have conquered all of Italy. The Neapolitan confectionery tradition made of delicious and unmissable wonder meets, with Salvatore, the great technique of leavened products. Panettone creations are born, unique that smell of fruit and creams such as Pan Baba 'Rhum, Pan Baba' Limoncello, Panettone Pellecchiella (apricots of Vesuvius), Panettone with lemon, Panettone figs and Caramel and Focaccia Settanta 9 D.C. with whole wheat flour, apples, walnuts, figs, cinnamon, fennel, candied olives

(Via Lepanto 153 Pompeii – Naples and Via Ripuaria 53-55 – Pompeii – Naples)

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