Though born in Milan, panettone is flying off shelves around the world these days: of course, there’s strong competition in Milan and Rome, but there are also laudable contenders across the country–in small mountain towns in Emilia and, if you can believe it, stateside.

We’ve asked our contributors to nominate their favorite artisanal panettoni in all of Italy: the result is this list of 34 superlative versions of the sumptuous, fluffy, melt-in-your-mouth Christmas sweet bread.

So whether you’re team canditi (candied fruit) or not (the Italy Segreta Team resoundingly votes against the sticky squares), here’s where to head for perfect panettone:

LOMBARDY

Panificio Davide Longoni (Milan)

“This year, I am going to say Davide Longoni not only because they have managed to open several outposts around Milan this year where you can get their bread, sweets and panettone (and the quality remains extremely high)! But also because they are collaborating with Milan’s own Fornasetti this year on a classic old-school panettone box. Lina Cavalieri is portrayed in one of the 400 variations of the Tema e Variazioni series on top of the yellow box–and there is a hint of saffron in this recipe–Milianissisima!”
–Elizabeth Jones, Founder of Risotto & Steel

Cracco (Milan)

“Few people know about the excellent pastries and panettone that can be bought at Carlo Cracco’s cafè in Galleria Vittorio Emanuele. In the weeks leading up to Christmas, you can buy his soft, flavorful panettone by the slice or whole. The candied fruits within the festive dessert are perfect, and the panettone’s moistness is perfectly balanced.”
–Carlotta Panza, Founder of La Panza Piena

Peck (Milan) 

“Is salted panettone also valid? If yes, I vote for panettone gastronomico by Peck Milano. It’s the same panettone as we know it, but cut horizontally like a giant sandwich and filled with salty ingredients. Peck makes it only on request: you can even personalize the dough with truffles! (My family sometimes prefers to buy the dough and fill it ourselves at home with salmon and butter, salsa rosa and gamberetti, or gorgonzola cheese and walnuts.) It’s not Christmas without a slice from this institution: the special golden packaging with stars is iconic for every Milanese.”
–Alessandra Busacca, Milan-based Italy Segreta Contributor

Giacomo Bistrot (Milan)

“My favorite panettone is definitely from Giacomo Bistrot in Milan. Not only is the dough spongy and with slight notes of orange, but it’s served with a creamy mascarpone that sets all the flavors.”
–Sebastian Cabrices, Milan-based Fashion Journalist

Pasticceria Martesana (Milan) 

“When you’ve exhausted all of the traditional panettoni Milan has to offer, it’s time to try one of the less conventional options. Head straight to Pasticceria Martesana (it’s hard to miss with its electric orange awnings) and order an apricot and dark chocolate panettone. So much more interesting than a Sacher torte and yet so much more decadent than a regular panettone. The only difficulty is getting one to last for more than a few hours… For serious Martesana panettone aficionados, you can even pre-order one and avoid disappointment when the festive season comes around.”
–Ella Rose Phillips, Milan-based CRM Specialist at Golden Goose and Italy Segreta Contributor

Pasticceria Cucchi (Milan)

“Cucchi needs little introduction–they’ve been around since 1936, and are the OG of panettone. Their panettone milanese classico (no sugar on top, no coating, no height) is truly one of the best you’ll ever taste.”
–Marianna Cerini, Rome-based Italy Segreta Contributor 

Marchesi 1824 (Milan)

“The historic pastry shop Marchesi 1824’s panettone with chestnuts is a melt-in-your-mouth, autumn retelling of the classic Milanese panettone and my absolute favorite!”
–Nitika Choraria, Founder of Glitter Crumb

Pasticceria Cova (Milano)

Milan is well known for its strong panettone scene (just look at all the entries above for evidence) and it’s at Cova, one of Milan’s oldest bakeries, that you can find one of the best ones, recognizable and unique for its light, delicate and unmistakable taste. A panettone they’ve been perfecting since the early 19th century.”
–Marina Cacciapuoti, Founder of Italy Segreta 

Ferdy Wild (Lenna)

“For the best, local panettone, I would suggest Ferdy Wild hay panettone. This little farm is located in the Brembo Valley 20 minutes away from Bergamo. They use exclusively fresh raw materials that they produce on the farm: last year, they decided to bring a little of their Orobic taste to Italian Christmas tables and added hay to their panettone dough. The result is poetic!”
–Claudio Pierattelli, Florence-based Architect and Italy Segreta Contributor

Marlà (Milan)

“The sweetest: the MarlaViglioso by Marlà. The pasticceria opened in October 2018 and is an acronym between the names of couple Marco Battaglia and Lavinia Franco. She is from Milan and he Palermo–a story of love and pastry making. Also don’t miss the croissants!”
–Alessandra Busacca, Milan-based Italy Segreta Contributor 

CAMPANIA

Pompilio (Ariano Irpino)

“Pompilio, a family-owned bakery in Ariano Irpino, makes a fluffy and very light panettone: after one slice you just want to eat more, whether it’s the traditional one, the pistachio one or the innovative one with mango and passion fruit, which last year won the gold medal at the World Championship of Best Panettone.” –Martina Panza, Como-based Italy Segreta Contributor 

Gennarino Esposito (Sorrento)

“Without doubt, Gennarino Esposito’s panettone with la pellecchiella del Vesuvio—it’s delicate, fluffly and light like a cloud and the apricot is marvellously sweet and there are no candiditi! To makes things even sweeter, the packaging is so nice that you’ll want to keep it as portaoggetti (for storage).” –Deborah D’Addetta, Naples-based Italy Segreta Contributor 

Vincenzo Bellavia (Naples)

“Since 1925, this bakery has only used lievito madre (sourdough). Although not traditional, the pistacchio panettone is particularly fantastic! So creamy and yummy.” –Bianca Spaggiari, Milan-based Italy Segreta Contributor 

MARCHE

Iodio (San Benedetto del Tronto)

“Super cool bookshop and wine bar Iodio, in the small coastal town of San Benedetto del Tronto, is worth a visit anytime of year, but especially in the lead up to Christmas when their exceptional panettone hits the shelves. Managers Chiara, Gianluca and Danilo team up with local baker Gregorio Di Agostini and Molini Agostini–a mill that has been producing organic grains for 20 years: all the flours in the panettone are made with wheat grown by small farms in Marche. For the 2022 edition, the dough is enriched with Mieli Thun’s epic honey, french centrifuged butter and coffee from Nudo Kopi Roaster–an artisan coffee project born this year at the very capable hands of Nicolo Zorloni, Alessandro Maiocchi and Giuseppe Lo Iudice (the latter two are behind Rome’s Retrobottega). The cherry on top: the beautifully-designed packaging is a traditional paint tin produced in Italy–perfect for another use once the panettone has been (quickly) devoured!”
–Anna Hirschorn, Senior Editor at Italy Segreta

LAZIO

Regoli (Rome) 

“Il re dei panettoni! When it comes to baked goods of all sorts it’s hard to beat this family-run bakery in Rome’s Esquilino neighborhood (right by the train station)… and their made-to-order panettone is just there to prove it. (No canditi, thank you!) Since 1916, they’ve also made excellent maritozzi and crostate.”
–Marina Cacciapuoti, Founder of Italy Segreta

Biscottificio Innocenti (Rome)

“In my neighbourhood of Trastevere in Rome, you can’t miss Biscottificio Innocenti. Yes, (like with all their mouthwatering biscotti) they select the finest ingredients for their panettone, but the real reason it’s the best? It’s made with love. This place is the essence and nostalgia of Italian generational businesses.”
–Maria Pasquale, Founder of Heart Rome

Nero Vaniglia (Rome)

“My favourite panettone is (surprisingly) with pecorino and cheese at Nero Vaniglia bakery in Rome! Although panettone originated in the North, in Rome the traditional bakery Nero Vaniglia invented one by adding pecorino cheese and pear to the loaf. Pecorino Romano is a typical ingredient in Roman cuisine: the candied pears give to the sweet bread a salty flavor. I think it is the perfect version for Rome, which has an aggressive but also sweet taste.”
–Marco Grieco, Rome-based Italy Segreta Contributor

Forno Monteforte (Rome)

“The panettone at Rome’s Forno Monteforte comes caked in a paste of Pistacchio Verde di Bronte DOP. As a passionate pistachio enthusiast, this version is my dream come true–the creamy, nutty topping is a perfect pairing to the fruity and fluffy base.”
–Siena Hicks, Italy Segreta Contributor and Gallerist at Purdy Hicks Gallery

Roscioli (Rome)

“I love the classic panettone by Roscioli in Rome: it’s not too buttery and the candied fruit is just the right amount. Their version with pear and chocolate is also amazing.”
–Clio Morichini, Head of Travel Team at Italy Segreta

Forno Conti (Rome) 

Forno Conti in Rome’s Esquilino neighbourhood is an artisanal bakery that opened last year and their panettone is a-m-a–z-i-n-g. It comes in different flavours (my favourite is the chocolate and coffee one), all featuring all-natural ingredients and lots of sugar sprinkles on top. It’s like the new kid on the panettone block, and I am here for it.”
–Marianna Cerini, Rome-based Italy Segreta Contributor 

ABRUZZO

Laboratorio Niko Romito (Castel di Sangro)

“As well as his traditional panettone, I really like Niko Romito’s pangiallo–a traditional christmas sweetbread which dates back to Roman imperial times when it was offered as a sign of good luck. The cake was prepared and eaten during the winter solstice (the shortest day of the year) and was made precisely to encourage the return of the sun (hence the name “giallo”, which means yellow).”
–Clio Morichini, Head of Travel Team at Italy Segreta

SICILY

Fiasconaro (Castelbuono)

“Fiasconaro, located in the Madonite town of Castelbuono, uses manna, a sweet crystalline substance of the frassino ash trees native to the Madonie region, in their famous panettone. Bonus points if you snag some crema alla manna to spread on your sweet treat. If you can’t make it all the way to Sicily, don’t fret—Fiasconaro ships all across Italy, and their panettone in Dolce & Gabbana-designed tins makes for a perfect holiday gift.”
–Rachel Kent, Italy Segreta Contributor 

Vincente Delicacies (Bronte) 

“In Bronte, Sicily–the area famous for growing pistachios at the foot of Mount Etna–there is the fantastic Vincente Delicacies on Viale John Kennedy. Not only do they produce a delicious classic panettone but they have also experimented with lots of various Sicilian ingredients (pistachio, Modican chocolate, figs, peaches, almonds and more) to create mouthwatering, new takes on the Christmas favourite. Everything from the balance of flavours to the wrapping of the panettoni is done with care and precision–they are such a treat!”
–Antonia Thomas, Senior Exquisite Experience Specialist at The Thinking Traveller 

TUSCANY

Pasticceria Buonamici (Florence)

“Pasticceria Buonamici’s panettone is my absolute favourite, but you have to pre-order well in advance because they’re so popular. Last year they did a super limited run of panettone con pistachio Bronte DOP and it was insane!”
–Phoebe Hunt, Florence-based Italy Segreta Contributor 

Pasticceria Leonardo (Florence)

“Leonardo’s artisanal, handmade panettoni are beautifully alveolated, light and full of flavor thanks to production processes passed on through generations and high-quality ingredients. Leonardo makes classic panettoni, but also more fun and contemporary combinations like apricot and Moscato, or zabaione and pear, which are all beautifully packaged in an impressive white and Tiffany blue, plastic-less, paper box, tied with a flowy, peach-colored ribbon.”
–Martina Bartlozzi, Former Butcher, now Tuscany-based Food Journalist

Manalù (Livorno)

“This family-owned spot is a small, 100% gluten free bakery in Livorno. Even those who aren’t gluten intolerant think their panettone with dark chocolate and pears is INSANE!”
–Eleanora Bernini, Florence’s Torrefazione Mokaflor

1. VENETO 

Nono Colussi (Venice) 

“The best is produced by Venice’s Nono Colussi–who also happens to make the best focaccia Veneziana and is all around one of the best with leavened goods. It’s airy and rich at the same time, light as a feather but has some bite too. And the quality of ingredients is impeccable.”
–Valeria Necchio, Venice-Based Italy Segreta Contributor 

Quadri (Venice)

“The Alajmo brothers have created a restaurant empire (the jewel in the crown is the two Michelin star restaurant Le Calandre near Padua), but it is possible to indulge in their exquisite creations in Venice by getting hold of one of their panettone: flavours change year by year, but are always creative and include spices and candied fruits inspired by Venice’s connection with historic trade routes with the East.”
–Genevieve Verdigel, Former Art Curator, now London-based Italy Segreta Contributor 

Pasticceria Alverà (Cortina D’Ampezzo) 

“Their chocolate panettone gets better every day, filling every snowy morning from Christmas to the New Year with the softest of textures!”
–Rebecca Gnignati, Venice-based Italy Segreta Contributor

PIEDMONT

Panegiro (Bra) 

“Panegiro single-handedly converted me from a panettone skeptic to a fanatic. It’s well worth the trip to small-town Bra, and you can pick up this skillfully leavened sourdough panettone on your way to the slopes—the crumb is fluffier than even the freshest powder you’ll find in the Alps.”
–Rachel Kent, Italy Segreta Contributor

EMILIA-ROMAGNA

Forno Brisa (Bologna)

“Bologna’s punky bakery Forno Brisa, where they live by the motto ‘FANCULO LA DIETA’ (“f*ck the diet”), is making three superlative flavors of panettone this year. All are made without conservatives, with sourdough starter and with attention to organic, local ingredients. A fiend for all things chocolate, I’m going with the panettone gianduia–based on the house-made gianduja (whose supply chain begins with monorigin cacao beans) and topped with an insane hazelnut glaze.”
–Anna Hirschorn, Senior Editor at Italy Segreta

Giamberlano (Pavullo Nel Frignano) 

“Giamberlano makes hands down the best panettone you will ever try. In 1970, Leonardo Tagliazucchi opened a little biscottificio in Pavullo, halfway up the mountainside of Modena, where his son Valter, at the age of 9, passionately watched and learned from him. Thirteen years later in 1984, Valter opened his own pastry shop, which he still runs to this day with his wife Patrizia.

I tried their panettone the first time four years ago and ever since it has become an essential holiday treat. Its dough is unlike any other panettone you will try–truly so soft, melt-in-your-mouth and all its ingredients are premium quality. My favourite is Peravallo, a traditional panettone filled with milk chocolate chips and candied pears, though the Sandrone should also not be missed–a chocolate dough filled with candied Vignola cherries and 75% dark chocolate chunks.” –Lindsay Hillenbrand, Travel Team at Italy Segreta

ABROAD

Lina Stores (London, United Kingdom)

“In London, Panettone is incredibly popular! I love going to buy the Lina Stores Panettone and have done so every year since I moved here four years ago. I usually go a couple of weeks before Christmas, buying one for myself (as a pre-Christmas treat) and one to take home to my family for the big day. I prefer the traditional variety–with raisins and orange peel–to the chocolate and like Lina Stores particularly because it’s not overly sweet. I’m also a bit of a sucker for pretty packaging and love the duck-egg blue and white cardboard box the Panettone comes hidden in. Buying one has become a bit of a ritual and a trip to the lovely blue-fronted deli in bustling Soho makes me feel like Christmas has arrived!”
–Eleanor Sly, London-based Italy Segreta Contributor

Sullivan Street Bakery (New York City, United States)

“During the rest of the year, Sullivan Street Bakery is a go to for pizza bianca and bomboloni. It’s no surprise that baker Jim Lahey’s classic panettone stands out in the up-and-coming New York panettone scene!”
–Anna Hirschorn, Senior Editor at Italy Segreta