Christmas

Traditional production methods are combined with highly innovative technologies, creating classic seasonal cakes with state-of-the-art processes. The origin of the high quality of Piaceri Italiani Panettone and Pandoro is their long, natural leavening with only sourdough, the same since 1964, guaranteeing unmistakable softness and flavour.

Even the cooling is a slow, natural process: the panettones are left to cool upside down for over eight hours, in order to preserve their characteristic domed shape and their characteristic aromas. In total, to make a Piaceri Italiani Panettone, from preparation of the sourdough to packaging, it takes over 60 hours.

Panettone or Pandoro? Whichever one is your favourite Christmas cake, you won’t be able to resist our Piaceri Italiani Panettone or Pandoro. Our traditional Panettone is super-soft, with lots of candied peel and raisins, perfect for those who appreciate a full flavour that is richly fragrant. If you don’t like candied peel but you love raisins, you can choose our Panettone without candied peel, with over 28% raisins, while if you prefer Pandoro to Panettone, we have just the thing for you: our Piaceri Italiani Pandoro will perfectly satisfy your desire for a soft, delicate texture, giving you a moment of authentic enjoyment.