The wait is officially over: the Biasetto Panettone and Pandoro season is now open!
Reviews are rolling in and these two holiday favorites are already flying off our shelves. Each Panettone and Pandoro is made to order by Pastry Chef Luigi Biasetto and his team in Padova and shipped to us in batches. Only a limited amount is available.
Thanks to their obsessively curated ingredient selection and centenary sourdough, Biasetto wins the “Best Panettone” award in Italy every year and his sweet creations are appreciated by the most discerning palates, from the NYTimes, to the Washington Post, to La Cucina Italiana.
OUR FAVORITE HOLIDAY PAIRING
Nothing beats the tart tangy fruitiness of Marco Colzani wild berry jam to complement Biasetto’s lush and buttery Panettone and Pandoro. Made from blueberries, blackberries, raspberries, red currants, and cassis black currants harvested at the peak of ripeness in Terre Lariane, the area just south of Lake Como, the brightness of this classic Frutti di Bosco is a match made in heaven for a warm slice of Panettone and Pandoro.