You are looking for a high level panettone to make a great impression on your relatives and friends? Like every year, Gambero Rosso comes to your aid with the ranking of the best artisanal panettone 2024, put to the test by a panel of expert tasters.
For this edition, Gambero Rosso involved 127 panettone producersall strictly artisanal and with the exclusive use of sourdough, without additives, preservatives or emulsifiers. A selection that highlighted the variety of Italian artisanal production, but also the different interpretations of a classic like panettone.
The tasting was organized into four tasting commissions, made up of industry experts and pastry chefs, who tasted over 30 panettone each in a blind test. The final awarded to those who stood out for their excellent leavening, the balance of aromas and the quality of the candied fruit.
How was the panettone rated?
Each panettone was judged based on a series of parameters: the visual appearance, the texture, the consistency and the aromatic persistence. In particular, the ideal panettone should have a nice uniform color, homogeneous leavening and a perfect balance between butter, vanilla and fruit. The texture must be soft, stringy and meltable, without being too sweet or chewy. Furthermore, the raisins and candied fruit must be juicy and well distributed.
The best artisanal panettone of 2024
Here are the 10 best artisanal panettoni of 2024, according to Gambero Rosso experts:
- Sammarco – San Marco in Lamis (FG), price 48 euros per kilo: the Panterrone with Gargano citrus fruits from Sammarco oven stands out for its perfection, with a hazelnut dome and a yellow crumb with natural honeycombs. The scent of caramel, honey and citrus fruits anticipates a balanced taste, where the candied citron, orange and lemon from Gargano are perfectly distributed. The structure is soft and meltable, giving elegance to a leavened product that enchants with its delicacy and harmony, fully conquering the panel of tasters.
- Ciacco – Milan, price 40 euros per kilo: the panettone of the ice cream maker Stefano Guizzetti stands out for its originality and quality, marking the contribution of ice cream parlors in the leavening panorama. The recipe is characterized by the use of candied orange quarters hand-cut by maestro Corrado Assenza and a low shape, without icing, with a dark dome. The crumb is soft and moist, with a perfect honeycomb structure and a mix of raisins and candied blonde oranges. The scent of honey and butter enriches everything, giving a fruity and floral aftertaste. A fresh panettone, with an ethereal texture and a strong flavour.
- Iginio Massari – Brescia, price 46 euros per kilo: Maestro Massari’s panettone is a signature one. The four leavenings, combined with the two-dough technique, give it a textbook texture. The crunchy icing with almonds, sugar and a touch of cocoa adds a refined touch, and the balance of flavors is remarkable.
- Maison Antonella – Alessandria, price 40 euros per kilo: a panettone with an impeccable aesthetic profile, with a soft, yellow crumb and a floral aftertaste. The homemade orange candied fruit is well balanced, and the structure is light and meltable. A product that fascinates with its originality and freshness.
- Follador – Pordenone – 42 euros per kilo: an elegant and well-balanced panettone, with an aroma that mixes fresh butter, honey and citrus fruits. The candied fruit is fleshy and well distributed, while the structure is elastic and stringy. The quality of the ingredients, such as organic wheat, is evident.
- Ricci – Montaquila (IS) – price 37 euros per kilo: a panettone that focuses on the quality of the ingredients, such as Belgian butter and honey from Abruzzo. The texture is moist and flaky, with a good honey structure and a balanced flavour, enriched by candied Sicilian citrus fruits and an aftertaste of milk and honey.
- Patrizi – Fiumicino (RM) – price 38 euros per kilo: elegant panettone with perfect leavening and a consistent structure, with a hazelnut dome. The aromatic profile is floral, with notes of butter and milk and a balanced aftertaste. Fruit, including Australian raisins, is prominently featured.
- Madre – Treviglio (BG) – price 40 euros per kilo: a panettone without icing, but with perfect leavening and a golden colour. The aroma is explosive, with notes of milk, fruit and flowers, enriched by mandarin and lemon. The sweetness is balanced, although the candied fruit could be more mellow.
- Grué – Rome – price 45 euros per kilo: tall type, with a uniform almond glaze and an excellent, moist and stringy structure. The scent is rich in buttery, fruity and honey notes. The fruit and Tahitian vanilla are well distributed, although the candied orange cubes may be less convincing.
- Benito – Casal di Principe (CE) – price 38 euros per kilo: a pastry shop that stands out for its short, beaver-coloured panettone, with a good balance of flavors between butter, Bourbon vanilla and mandarin. The structure is perfect, soft and melting, and the interior shows a good distribution of the fruit. The scent of butter and citrus notes make it a pleasant dessert.
For the complete rankingwhich includes 14 other leavened products, you can consult the Gambero Rosso website.
