One of the most esteemed, edible Italian hallmarks of the holidays, you’d be hard pressed to find a market, store, or festive gathering that doesn’t involve at least one panettone. Presenting in varying shapes and sizes, nestled in packaging that runs the gamut of ornate to charmingly generic, this classically Milanese sweet bread is every bit delicious as it is temperamental and time consuming to make. The assiduousness of the baker plays into the reward; a beautifully leavened mass uniquely crafted to be consumed immediately upon unboxing or enjoyed slowly over time (for those with a good supply of self-control or a heightened awareness that panettone should, indeed, improve with age).
Ready to take your panettone prowess to new heights? We’ve rounded up some exceptionally unique, delicious and praiseworthy panettone in the NYC area that are available just in time for the holidays!
Sullivan Street Bakery Panettone
Bread master Jim Lahey has been delighting New Yorkers with his, 100% naturally leavened, biga-based panettone for nearly 25 years. Available at all Manhattan Sullivan Street Bakery and pop up locations and shipping nationwide via Goldbelly, he is offering two varieties this year; Traditional with rum-soaked raisins and candied citron, and Chocolate Cherry, studded with dark chocolate and rum-soaked cherries.
Biasetto Panettone
Straight from Padova, Luigi Biasetto’s highly lauded panettone is Italy wrapped in an elegant box. Made in the traditional Milanese style with carefully selected ingredients like candied citrus from Sicily and DOP honey from the Italian Alps, this panettone is available for purchase through Bronx-based Italian importer Gustiamo. It is best enjoyed slightly warmed, and improves with age (if you can resist eating it all at once)!
Nino and Bilena Settepani making Nutellatone
With a restaurant in Harlem and bakery in Brooklyn, The Settepani family is pumping out panettone to just about every corner of NYC. With the help of his daughter Bilena, Sicilian chef and owner “Nino,” Settepani relies on a traditional recipe and lengthy process, which takes place at their bakery outpost. It’s a year-round production, as some of the panettone is intentionally baked, reserved for and reinvented as French toast at their uptown restaurant. This seasons flavors include a classic Classico, Chocolate and a dangerously decadent “Nutellatone,” that’s flecked with Nutella chips, chocolate chips, and gianduia. It’s finished with a quick dip into chocolate ganache and then topped with chocolate shavings. Pop by one of their locations to pick one up (we recommend calling first to reserve in advance) or order through their website for local delivery.
Cipriani Panettone Gift Box
Steeped in the history and tradition of Harry’s Bar in Venice, Cipriani continues to share the family’s heritage through their panettone. Arrigo Cipriani’s mother’s recipe leans on high quality ingredients, which allow its’ simplicity to shine. The absence of candied fruit forces a focus on the bread’s feathery texture. Wrapped and boxed in beautiful blue tins, Cipriani Pannetone can be purchased by emailing orders@cipriani.com or directly through their e-shop at www.ciprianifood.com.
Bread and Salt Panettone
A quick skip across the Hudson River will land you in Jersey City, where Rick Easton will bestow upon you a labor of lievito madre love through the window of his restaurant turned walk up wonderland of Roman style pizza, bread, pastries and authentic Italian provisions. From now until early January, he will be selling his small batch Panettone Milanese, made with Italian flour, Calabrian citron, Sicilian orange and other meticulously selected ingredients, with additional flavors in the works. Rick recommends setting the panettone on a radiator or other gentle heat source to reactivate the symphony of flavors within. Place orders online by December 15th to guarantee receipt by Christmas (he ships to the entire continental US), or stop by Bread and Salt on Saturdays or Sundays to pick one up in person.