Every year, the minute the first Panettone Biasetto lands in the Bronx, it feels like someone flipped the switch on the holiday season. And this year, the praise is louder than ever.
Helen Rosner at The New Yorker didn’t tiptoe around her feelings. She called Panettone Biasetto “a tall, golden Adonis,” praising the citrus and vanilla aroma that escapes the moment you open the box. That scent is unmistakable. It’s the smell of holidays done right.
Where does that perfume come from? Let Maestro Biasetto himself show you. Watch this video from his lab in Padova. Biasetto’s ingredient list reads like a love letter to Italy: a special organic flour from Parma, grass fed alpine butter from the Asiago mountains, organic acacia honey from Tuscany, fruit candied at low temperature, and raisins “so juicy they’re halfway back to being grapes.” These aren’t flavorings. They’re the real thing.
The crumb is golden, featherlight, elastic in the way only a true lievito madre panettone can be. “The piece I tore off for myself seemed to melt a little in my fingers. In my mouth, it nearly dissolved, like cotton candy,” wrote Helen Rosner about her first bite.
Panettone Biasetto didn’t just melt The New Yorker. After taste-testing 15 Panettoni, Wirecutter listed Biasetto in their top picks, thanks to its “impressively fluffy and springy”crumb and “cloud of cotton candy” mouthfeel. Food & Wine named it one of their “Perfect Holiday Gifts.” And back home in Italy, it continued its streak as “Miglior Panettone d’Italia.”
There are never many Biasetto Panettoni to go around. They disappear every year, faster than we can comprehend. Run, don’t walk: your holiday table deserves the real thing.