Best panettone, according to chefs
Three picks, each tied to a named taster and a public source — from Wirecutter testers. Recommendations come from foodandwine.com and nytimes.com.
Holiday pantry · The ranking
- 1Top pick
Olivieri 1882 Classic Panettone
Chosen by- Food & Wine editors
Also chosen byBest overall in Food & Wine’s blind tasting of 14 panettoni: raisins, candied orange and bourbon vanilla in a rich, golden dough that is “super moist and fluffy.” Wirecutter’s top traditional pick after tasting 33 called it “impressively light and fluffy with a rich custardy flavor.” From a family bakery in Arzignano, Italy, founded in 1882.
- 2
From Roy Panettone (Candied Orange Raisin)
Chosen byAlso chosen by- Food & Wine editors source ↗
A Wirecutter pick from American baker Roy Shvartzapel, who trained under Italian pastry master Iginio Massari. It is tall, eggy and custardy, sweeter than the Italian loaves, and beautifully boxed. Food & Wine’s editors liked his chocolate version best “by a large margin” (their splurge pick). Small-batch and pricey, so preorder.
- 3
Panettone Biasetto (Traditional)
Chosen by- Food & Wine editors
Also chosen byPastry chef Luigi Biasetto’s loaf from Padua, with candied orange, citron, lemon and cherries. Food & Wine’s pick for fruit lovers. Wirecutter’s testers found it featherlight and lighter on fruit than the Olivieri. Sold in the US through Gustiamo.
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Questions, answered
- What is the best panettone, according to chefs?
- MyTastr’s top pick is Olivieri 1882 Classic Panettone, chosen by Food & Wine editors. Best overall in Food & Wine’s blind tasting of 14 panettoni: raisins, candied orange and bourbon vanilla in a rich, golden dough that is “super moist and fluffy.” Wirecutter’s top traditional pick after tasting 33 called it “impressively light and fluffy with a rich custardy flavor.” From a family bakery in Arzignano, Italy, founded in 1882. Source: foodandwine.com ↗
- What are the other top picks for panettone?
- No. 2 is From Roy Panettone (Candied Orange Raisin), chosen by Wirecutter testers. No. 3 is Panettone Biasetto (Traditional), chosen by Food & Wine editors. Each card above links to the original source.
- How does MyTastr choose these picks?
- Every pick is tied to a named chef, cookbook author or food expert and links to the public interview, panel or article it came from. We survey dozens, often hundreds, of top chefs, food writers and critics, and the order reflects how often and how strongly a brand is recommended. Only organic recommendations count — paid endorsements don’t — and brands can’t buy a spot. Read how we pick.
The tasters behind this ranking
More holiday pantry
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- Best gefilte fish (jarred)
- Best turkey gravy (jarred & base)
- Best cream of mushroom soup
- Best crispy fried onions
- Best holiday spices (cloves, nutmeg, thyme & poultry seasoning)
- Best black-eyed peas (for New Year’s Day)
- Best cranberry sauce
- Best canned pumpkin
- Best stuffing mix
- Best matzo (plain, for Passover)
- Best eggnog (store-bought)
- Best latkes (frozen & mix)
- Best mooncakes (boxed, for Mid-Autumn)
- Best tang yuan (frozen sweet rice balls)
- Best rose syrup (Rooh Afza, for iftar)