In The NYTimes: Panettone Is Catching On Worldwide
The world is catching on to Panettone. Once a niche Christmas dessert renowned more for its flashy packaging than its gustatory qualities, panettone is now …
Panettone and Pandoro Season is Open
Year after year, Master Pastry chef Luigi Biasetto outdoes himself. Truly. His search for the best ingredients is unquenchable. Panettone and Pandoro Biasetto have filled the …
Biasetto’s Summer Panettone in Dissapore
Summer panettone is here to stay. After a shy debut that might have looked like a passing trend, Panettone Estivo is gaining momentum across Italy …
Panettone in Summertime
If you – just like us – wondered about the absurdity of serving a cake this good exclusively during the winter holidays, we are here …
Panettone of Spring is called Colomba
Flour, sugar, butter, sourdough, vanilla, oranges, and almonds. It takes a perfectionist like master pastry chef Luigi Biasetto to combine these essential ingredients into something …
Luigi Biasetto Wins Best Panettone in Italy
If it’s the best panettone in Italy, it is definitely the best panettone in the world! Our panettone maestro, Luigi Biasetto of Pasticceria Biasetto in …
Biasetto Panettone in the Washington Post
Most panettone this side of the Atlantic are of the dry supermarket variety. Despite their pretty packaging (even the worst panettone come dressed for the …
They’re here: Biasetto Panettone + Pandoro
The Italian holiday table is ready to be dressed. Master Pastry Chef Luigi Biasetto’s much awaited Panettone + Pandoro just arrived from Padova, and they’re …
Sweet Summer Panettone
“You shouldn’t have to wait for December to have a slice of Panettone,” Master Pastry Chef Luigi Biasetto told us. Hell yes! Biasetto Summer Panettone is finally …
What’s the difference between Colomba and Panettone?
Signori e signore, here’s a Colomba tasting guided by master pastry chef Luigi Biasetto himself: “The ideal Colomba must have a long proofing period to …
In Italy, there’s no Spring without Colomba
Our final batch of Biasetto Colomba just arrived from Padova. From the first warming signs of spring all the way to Easter Sunday, no Italian …
We Have Colomba
In Italy Colomba is one of the first signs of spring bursting forth. Also known as Panettone of the Easter season, Colomba is a traditional cake that can be …
Panettone And Pandoro With A Cult Following
ur warehouse is flush with freshly baked Panettone and Pandoro. Amazing, delicious, mind-altering Biasetto Panettone and Pandoro! Every single one of these holiday breads is made …
Summer Panettone is Here
Fresh Panettone in the summer? No, you are not dreaming. Chef Luigi Biasetto is here for us, making our dreams come true. Presenting Chef Luigi’s summertime …
On La Cucina Italiana: the Best Colomba in the US
Colomba is considered the dove shaped cousin of the winter holiday king, Panettone. Following the success of the Christmas buttery cake studded with raisins and …
This Springtime Colomba is Pure Joy
Spring is almost here, Easter is on April 12th, and we have Biasetto Colomba. Colomba is the most traditional Italian Easter cake, a classic symbol of peace and …
Pandoro, the bread of gold
PANDORO, WHAT IS IT AND WHERE IS IT FROM? Pastry Chef Luigi Biasetto says: “Pandoro is a Christmas bread that was born in Verona. The …
It’s Already Time For Panettone And Pandoro
Panettone and Pandoro are back, and they have exceeded our expectations. They just came through our doors and they are already filling the warehouse with …
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