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The Olivieri family's classic panettone recipe has stood the test of time -- which makes perfect sense for a cake made with only natural sourdough and a 48-hour double fermentation.

\"We are obsessed with quality and are always searching for the best ingredients and techniques to help us improve our product,\" he said of the confection that's studded with Australian raisins, candied oranges and flecks of Tahiti Bourbon vanilla. \"We are completely loyal to our family recipes and tradition, especially with the use of our lievito madre -- natural sourdough -- which we take great care of.\"

Olivieri explained that they \"dedicate so much time to natural fermentation and have studied a process, in collaboration with some Italian universities, to add an extra day of fermentation compared to the traditional method.\"

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\"That is what gives our panettone a super-soft structure, and a light and airy texture,\" he said. \"One super basic yet important thing for the best tasting panettone is storage -- it should be stored in a cool and dry place until serving.\"

Italian baker's tips for Panettone

As for the best way to serve this delicious dessert, he suggests heating it up \"about one hour before enjoying it.\"

\"Once it's warmed up, and sliced open, it should have a distinct perfume and flavor,\" he said of the floral, nutty aroma. \"Aside from enjoying it on its own, warmed up, one of my favorite ways to eat panettone is by making a gourmet French toast, paired with mascarpone cream.\"

The Olivieri family has perfected its classic recipe, but the bakers also offer an array of wonderful flavors to choose from. For the 2023 season, Olivieri launched two new panettone flavors -- pistachio and limoncello. And for a handmade dessert that ships in just two days, it also makes the perfect last-minute gift for a host or the foodie in your life.

An earlier version of this story was originally published on Dec. 22, 2021.

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