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 of such heavenly form. Few things get us all fired up when they show up at our door. A fresh batch of Colomba Biasetto is here to get our Italian spring officially started. Tear a…

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 Padova, won the 2021 best panettone award from the prestigious “Artisti del Panettone” competition in Milan. Luigi’s panettone was up against thirteen of the best bakers in Italy in a…

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 party), they are chock full of chemicals, preservatives, poor quality ingredients, and sadness. Thankfully, the Washington Post has put together a short list of the best panettone available in 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 the most aromatic and fluffy they have ever been. This year, Luigi Biasetto outdid himself in search of outstanding ingredients for his signature holiday classic, traditional Panettone. ✦ 100% Italian flour, from…

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 here. Read the highlights from our Q&A with the Panettone genius himself: How is your Summer Panettone different from the winter version? “We came up with a lighter and fresher…

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 make it very soft. It must have a strong golden color since it has so many egg yolks and must be very rich in little pieces of candied orange.” –…

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 kitchen is complete without Colomba. This heavenly, dove shaped cake is the quintessential symbol of goodwill, hope, and cheer. Our Colomba is handmade in Padova by Master Pastry Chef Luigi Biasetto…

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 found on Italian tables from the first days of spring until after Pasqua. Our Colomba comes from Biasetto in Padova and has just arrived here at the Gustiamo warehouse. Master…

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 by hand using a 90 year old sourdough starter and the most fabulous and clean ingredients on the planet. If you’re reading this (ciao amici!), chances are you already know…

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 creation, SUMMER PANETTONE, and we’re throwing a pop up sale to celebrate. With an explosion of aromas and unique flavor combinations, Summer Panettone is an innovative twist on the legendary Christmas…