Olivieri 1882, an award-winning artisan bakery led by Nicola Olivieri (the fifth-generation of family management), blends tradition with a contemporary vision. Thanks to a meticulous, artisan approach, each product is of outstanding quality, without exception. Olivieri 1882 baked goods are distributed in top food boutiques and luxury department stores around the world. The firm also collaborates with international fashion and...

Opificio 1899's aim is to bring out the best of the time-honored art of Italian charcuterie, drawing on excellent ingredients and artisan craftsmanship. The project was spawned by Salumeria Pavoncelli so as to carry on a tradition of production that's as artisanal as possible, niche but also accessible to a wide range of consumers. No artificial preservatives are used, salt...

A passion for delicious food and standards of the highest quality - Orominerva products reflect their region, Molise, thanks to their decisive, identity-affirming, natural flavors. The business began in 2011 as an oil mill and producer of bottled vegetables. Over the years, the range has been enriched with new products, including flavored oils, pestos, spreadable creams, tomato purées and homemade...

Pastificio dei Campi's paccheri are an exceptional product: dazzling tubes of medium-large pasta. Perfectly intact and porous, they almost seem to be dusted with flour. Once cooked, they hold tight, exhibiting a rare formal precision and a consistency that chews superbly. This certified Igp Gragnano pasta is produced using only durum wheat grown in Puglia and Basilicata (each box is...

For more than 30 years, Paganoni has been producing Valtellina charcuterie, forging ahead and continuing to grow, both in terms of numbers and quality. The journey began in the 1980s, with the selling of fresh foods. The production of traditional Valtellina cured meats began later, in a small facility in Caiolo, in the province of Sondrio (purchased by Paride Paganoni...

A confectionery creation of haute patisserie, this sweet bread brings to light genuine Sicilian flavors. Fresh mint combines with fruity notes of semi-candied strawberries, all adorned with Castelbuono cherry jam and pink chocolate, making for a truly special panettone. From one bite to the next, it takes you through a veritable journey of flavor, transporting you to Sicily, a land...

Their panettone is crafted using high-quality ingredients, including sourdough starter (safeguarded within the Fiore 1827 facility), Italian flour, centrifugally-separated butter enriched with fresh Tuscan cream, and eggs from free-range hens. This blend creates a soft dough that is further enriched with the finest Australian sultana raisins, candied orange peel, orange peel paste from southern Italy, bourbon vanilla, and natural Italian...

The soft texture of Renato Bosco's Classic Panettone is the result of a skillful balance of butter and sugar. Suitable for all palates, it is made with Pasta Madre Viva a dough of water and spontaneously fermented wheat flour enriched with candied orange and raisins. Compared to more common yeasts, the production with mother yeast takes longer and gives it...

A low, dark hazelnut-colored panettone with a burnished top cut into four. Inside, the crumb has small, elongated alveoli, a tight eyelet that encloses the fruit: raisins of medium carat and good texture, candied fruit (Sicilian orange peel and Diamante citron peel) tart and large cut. On the nose it is very correct, fresh, with the prevalence of milk scents,...

Fiasconaro has revisited the iconic traditional Milanese panettone with some of the Mediterranean tradition's best ingredients, resulting in a top-shelf pastry, embellished with fresh Sicilian orange candied fruits and enriched with Sicilian wheat flour. What makes this version of the Classic Panettone unique is the exquisite sultana raisins, fragrant and flavored with "Malvasia delle Lipari Passito D.O.C." and the decision...

Their panettone sweetbread is produced using only live sourdough starter and the best ingredients: Normandy malga butter, fruit candied by hand, quality Italian flours and select eggs (4 times more than the minimum required by official guidelines). The result is a rich dough, made incredibly soft thanks to a singular recipe that calls for long, natural fermentation (four days). As...

The Pantheon looks superb and elegant. In shape and name it evokes the majestic building of the Eternal City. Inside reveals a well-waved panettone. Live sourdough starter and centrifugal cream butter churned within 24 hours of milking the milk gives fragrance and unprecedented aromas. Candied citrus fruits are fleshy and flavorful and are accompanied by raisins enhanced by a rum...

Their panettone sweet bread draws on select ingredients: Belgian butter, candied fruit (orange and Diamante citron), Bourbon vanilla from Madagascar and salt from Piran. A tall, well-developed and well-baked pastry, it has a nice, pronounced bulge at the top and a crust that's a warm, brownish color. It's also enticing when cut: a vibrant golden color with nice sponginess, visible...

Everything you expect from a panettone: a leavened cake with a puffy, soft dome, a silky and stretchy texture, a soft, billowing center with large air pockets dotted with tasty candied fruits and soft raisins. The aroma reflects the high-quality ingredients used, with buttery notes meeting citrusy fruit fragrances and spicy vanilla hints, all in perfect harmony.

An easy-to-find but high-quality product made using artisan technology. Corsini's care in the choice of ingredients (almost all Italian) is evident: fresh eggs, honey and candied orange peel, with a touch of Madagascar vanilla. Low and unfrosted, it has a brownish, wrinkled outer crust. When sliced it reveals a pale, golden-yellow bread that's compact and soft to the touch but...

De Vivo's classic panettone is luscious and elegant. The dome is round, unglazed, uniform, and well-baked. When cut, the knife sinks into a buttery, stretchy billow, with small and uniform air holes releasing hints of vanilla and candied citrus. Australian raisins prove soft and juicy, while the chunky pieces of Italian orange and citron used are well distributed throughout the...

Their Panforte Margherita, one of this historic Siena producer's flagship products, is flat (as per tradition) and covered with abundant icing sugar. Made with high-quality ingredients, it's compact, with nice, soft and chewy consistency, and a fresh, lively flavor, with pronounced sweetness and good overall balance. The aromatic profile is elegant, playing on candied orange, citron, and melon, with hints...

Niasca Portofino tomato sauce is made with 100% Italian tomatoes and basil (no added salt), because when products are made with care and attention, only one rule applies: "Less is More". Indeed, here things couldn't get much simpler, making for a delicious, classic puree that can be used on its own or in any number of recipes, from pasta to...

This tomato puree, which sees just a pinch of added salt, is first and foremost beautiful to the eye: clean and free of seeds or skin traces thanks to a special machine patented by Ciro Flagella. It has a bold color and a supple, compact texture. Pleasant uncooked, it retains its organoleptic qualities even after heating: delicate, harmonious, with the...

The tomatoes used for this handcrafted sauce are grown on their own estate and by trusted farmers in Molise and Puglia. Processed while still fresh, they're blanched in water before being pureed, while for pasteurization, Orominvera use a classic bain-marie. The purée itself, a flaming red color, slightly grainy in its texture, compact and even, is an unabashedly classic sauce:...