How do you recognise an artisan panettone?

What Italian law says

In Italy, the name “panettone” is governed by a decree of 22 July 2005. It reserves the name for a dough risen by natural fermentation with sourdough, containing at least 16 % butterfat, 4 % egg yolk and 20 % raisins and candied citrus peel. The same text allows a little yeast, up to 1 %, as well as emulsifiers and flavourings. The word “artisan” does not appear in it: you read it in the making.

The time the dough takes

At Giotto, the making takes 72 hours, including 24 hours of natural rising. The leaven is worked in several stages, without rushing. That time is what gives the panettone its soft, open, stringy crumb.

Reading the ingredient list

In the Panettone Classico, flour comes first, then butter, sultanas and fresh egg yolks. With 13 % sultanas, 4 % candied orange and 3 % candied citron, it reaches the 20 % of fruit the decree requires. The list also shows the natural leaven, then a little baker’s yeast, emulsifiers and flavourings, which the decree allows.

All our panettoni contain gluten, eggs and milk; the chocolate panettone and the chocolate and fig panettone also contain soy. The full list and possible traces are on each product page.

How long does it keep?

Kept somewhere cool and dry, away from light, a Giotto panettone stays soft for several weeks. The instruction is precise: a cool, dry place, 24 °C at most.

Ordering one in Switzerland

We offer six Giotto recipes, in one-kilo pieces, from CHF 37 to CHF 45. They are preordered on our site and paid for when you order. The panettoni are expected at Réalise on 1 December 2026, as an estimate; your preorder leaves within 3 days of their arrival. We deliver in Switzerland only, free from CHF 150.

For guaranteed delivery before Christmas, order by 16 December.

To choose between the six recipes, our flavour guide compares them one by one.

Who makes them

Since 2005, a pastry workshop has run inside Due Palazzi prison in Padua. More than 200 people have trained there as pastry makers, alongside professional master pastry chefs. The Giotto panettone box carries the distinctions of Gambero Rosso, Gastronauta and the Accademia Italiana della Cucina.