When we talk about panettone, we often think that only big names can guarantee quality. The test conducted by Altroconsumo on 12 classic panettone with raisins and candied fruit completely overturns this belief: the winner is the Coop Classic Panettone, which wins the double recognition of Best of the Test and Best Purchase with 65 points.
A surprising result that demonstrates how large-scale retail trade has made enormous progress in the selection of raw materials and production processes, managing to offer excellent products at accessible prices.
How the test was conducted
To ensure maximum reliability, Altroconsumo has adopted a rigorous methodology involving over a thousand members of its Qualify community, who reported the most purchased and appreciated brands. The 12 selected panettones were purchased in normal sales outlets and subjected to a double examination.
In-depth checks were carried out in the laboratory on various aspects: compliance with legal requirements for fundamental ingredients such as egg yolk, butter and fruit; the absence of artificial preservatives; the quality of conservation through the analysis of peroxides; any presence of mold and yeast; the correspondence between declared and actual weight.
At the same time, over 160 consumers in the cities of Bolzano, Bologna and Matera participated in a blind tasting to evaluate the real taste of the products, without being influenced by the brand or packaging.
The complete ranking of panettone 2025
Here are the test results ordered from best to least performing:
- Coop Panettone Classico – 65 points (Best in the Test and Best Purchase)
- Giovanni Cova & C., classic panettone – 64 points
- Le Grazie (Esselunga), classic recipe low panettone – 63 points (Best Purchase)
- Maina, the Great Hazelnut – 62 points
- Bauli, the classic panettone – 58 points
- Balocco, the almond – 58 points
- Il Viaggiator Goloso, panettone – 57 points
- Fiasconaro, traditional panettone – 56 points
- Motta, the traditional panettone Bruno Barbieri – 56 points
- Tre Marie, the Milanese panettone – 56 points
- Duca Moscati, Panettone Eurospin – 54 points
- Galup, traditional Grand Galup – 53 points
What makes the winning panettone special
Coop Classic Panettone has stood out for characteristics that go well beyond the minimum legal requirements. Italian legislation establishes that a panettone must contain at least 4% egg yolk, 16% butter and 20% fruit including raisins and candied fruit. The Coop product, together with the other panettoni at the top of the ranking, far exceeds these standards.
The most popular panettone in the test reached 11% yolk – almost three times the minimum required – giving the dough that intense yellow color and characteristic softness. The quantity of butter also makes a difference: those who limit themselves to the minimum threshold obtain a less rich and aromatic dessert.
When it comes to fruit, it’s not just the quantity that matters but also the quality. The best panettone have a perfect balance between raisins and candied fruit, with a good presence of candied citron, more valuable than orange.
The consumers’ verdict
The blind tasting yielded an interesting result: none of the 12 panettone tested won the “Consumer Choice” award, reserved for products that excel in taste. Everyone stopped at a passing rating, with 3 stars out of 5.
An outcome that indicates how, from an organoleptic point of view, there is still room for improvement. Consumers have proven to be demanding: no panettone has disappointed, but not even completely thrilled.
Food safety: passed with flying colors
On the food safety front there is only good news. The analyzes verified the absence of artificial preservatives in all samples and excellent values in the peroxide tests, which measure the state of conservation of fats. The checks on mold and yeast also gave negative results everywhere, a sign of reliable and careful production processes.
The only note concerns four products that were found to be slightly under the weight declared on the label, despite remaining within the tolerance margins established by law.
How to recognize a quality panettone
Some visual details can help identify an excellent panettone. The dome must be high and proportionate, without excessively overflowing the baking cup. The crust should look even and golden, never burnt. The characteristic cross-shaped scarp is not only decorative but allows the dough to develop correctly during cooking.
Inside, look for a deep yellow paste – a sign of abundant yolk – with large, irregular cavities. If the structure is too dense and homogeneous, it looks more like a pandoro. Fruit and candied fruit must be visibly abundant and well distributed, with the presence of cedar.
Finally, rely on your sense of smell. The scent must recall that typical of natural leavening, without overly acidic or bitter scents which could indicate excessive cooking or poor quality ingredients.
The lesson of the test
The Altroconsumo test definitively dispels the myth according to which only panettone from the big names can guarantee excellence. The truth is that today large-scale distribution has made giant strides in the selection of raw materials and production processes, managing to offer superior quality products at affordable prices.
The real battle is played on raw materials: the best panettone invest in quality ingredients, well exceeding the legal minimums. This is the element that makes the difference, not the name on the package.
