It wouldn’t be an Italian Christmas without panettone, and this panettone classico from the sixth-generation bakers at Olivieri is as good as it gets. Studded with raisins, candied orange, and fragrant Madagascar vanilla beans, it’s somewhere between a bread and a cake—which means it’s totally reasonable to have for breakfast! Olivieri’s panettone is made with four times more eggs than others on the market, so it’s ultra-rich and luxurious with an extremely moist, tender crumb. With a slow-rising sourdough base, this masterfully made panettone packs tons of flavor in every bite.
Many cultures enjoy a rich, eggy bread around Christmastime, often studded with dried fruits and nuts. Packed with expensive ingredients, they have long been considered an accessible bit of luxury for the festive season. While its history can be traced back to the ancient Romans, panettone as we know it originated in Milan in the 15th century. Its iconic dome is now a beloved presence at Christmas festivities around the country.
In 1882, Luigi Olivieri began baking in the town of Arzignano in the northeastern Veneto region, at the very base of the Alps. Since then, his family has carried on that proud tradition, and today, Olivieri is one of the top artisan bakeries in Italy. Their signature panettone and pandoro are made by hand with top-quality ingredients, using natural processes and time-honored techniques for the best flavor. Olivieri’s products have won multiple awards, including Best Artisan Panettone in Italy.