Covid has turned off the events for 2020, but not the desire for sweetness and tradition. Every year in Turin a very important event is held in the pre-Christmas period, A Mole of Panettone, where pastry chefs from all over Italy propose their creations to the jury. Obviously this year will be held in digital version.

The competition will award, as always, the best panettone of the Milanese school (without icing), of the Piedmontese school (with icing), the best creative panettone and the best salty panettone.
The appointment with A Mole of Panettone is scheduled for Saturday 28 November, live streaming at the Principi di Piemonte hotel, where the jury of experts will meet to decree the best panettone of the year.

An e-commerce will also be available, already operational from 15 November, which aims to become the best-stocked shop for large leavened products, the flagship of Italian craftsmanship in the field of pastry and leavened products of excellence. A one-of-a-kind store will be available for purchase throughout the country.

Artisan panettone with single origin chocolate chips by Davide Appendino

Prepared with single-origin Ecuador 75% chocolate chips. A soft dough, produced with mother yeast, naturally leavened with three consecutive dough phases. It can be purchased on the Davide Appendino website

Panettone by gliAironi

A nice collaboration between gliAironi and Galup, from an idea by Gabriele Conte and Michele Perinotti, a panettone starring Penelope black rice: inside it grains of candied black rice and drops of Nero, the first Italian sake made with Vercelli black rice from GliAironi. It is produced for the Aironi by Galup. It will be possible to buy in the Christmas temporary shops Favola di Favola di gliAironi; this year they have six planned: Turin, Lignana, Biella, Pavia, Vigevano, Asti and on the website the Aironi Shop.

Pure panettone design by Fabrizio Racca

Turin pastry chef master of design desserts. Racca's is a completely atypical panettone with modern shapes: made with ricotta cream, pears and chocolate, without candied fruit and raisins. Available online on the Fabrizio Racca shop.

Video Shop

Alberto Marchetti, known for his work as an ice cream craftsman, goes further and invents the Video Shop where it will be possible to buy products in the virtual shop thanks to the video call connection with the shop. For Natale Marchetti has created PANETTONEH, one (con) temporary shop dedicated to the traditional dessert par excellence: a selection of 20 artisan panettone, produced by 10 of the best Italian pastry chefs and leaveners, carefully chosen by Alberto Marchetti to satisfy all tastes.
For two months, from November 6th to January 10th, PanettoNeh is the right place to give (and treat yourself) an absolutely special artisan dessert. Info on the Alberto Marchetti website.

Cloud of Ghigo

Among the queens of the pandori, the now famous Ghigo cloud, appreciated by the Turinese (but not only): a soft leavened product covered with a cream of butter and powdered sugar and then covered with impalpable sugar. On sale at the shop in via Po 52B. Better to book: they sell like hot cakes.

Great Piedmont of Albertengo

The panettone Gran Piemonte from Albertengo, of Torre San Giorgio (Cn), classic panettone, produced with only local ingredients: the sweet Moscato of Santo Stefano Belbo, the hazelnut Tonda Gentile, Inalpi Piedmontese milk cream butter, without citrus peel. Online shop.

Cocchi

The Panettone with Cocchi's Historic Vermouth, an ancient winery in Cocconato (At) famous for its wines and its vermouth, known all over the world. In fact, the Cocchi panettone is the only one to be produced with Historic Vermouth, and is created exclusively for Cocchi by Albertengo. The peculiarity of this leavened product is in the candied orange and lemon peel with Cocchi Vermouth, then decorated with hazelnut and almond glaze. Cocchi website.

Royal Atelier of the Ancient Royal Crown

This year Gian Piero Vivalda's panettone will be available in 6 versions, of which 2 (new 2020) limited edition of only 300 pieces: the first ai Red fruits, created with candied and semi-candied fruits by Agrimontana exclusively for the AtelierReale; the second to Candied Mandarin of the Antica Confetteria Romanengo, a historic Ligurian company (existing since 1870) specialized among other activities in the candying of fruit, and in mandarin in particular. Info on the site.

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