Toasted Panettone Spread: Slice panettone and toast it until it's golden and slightly crispy. Generously spread the pistachio cream over the warm slices, letting it slightly melt and infuse into the bread.

How many sweets were born in the kitchens of monasteries? Oh, so many. Cloistered nuns loved to knead and bake tasty cakes, and a certain Sister Ughetta (which in Milanese dialect means “raisin”) may have created a cake made with humble ingredients such as raisins, butter and candied fruit to delight her sisters on the holiest day of the year: Christmas.

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Toasting is not obligatory but is a popular choice, especially for panettones that have been stored for some time. A lightly toasted slice, with its crisp edges and warm, soft centre, is truly irresistible, especially with a pat of butter. Find your favourite panettone

Pistachio panettone by Sciara is an artisanal delicious cake created to offer all the taste of the best Pistachio. A totally handmade product, soft and fragrant, this Panettone cake (750 grams) contains all the simplicity and goodness of the best pastry creations. No candies or stuffings, it is made just with natural yeast, this Panettone is perfect for those who love the simple cakes. Sciara Panettone is available in an elegant box that contains also a 190 grams jar of Pistachio cream to be used for the filling. A true goodness, also the sicilian panettoni of Fratelli Bonfissuto , with natural leavening, a soft texture and a white chocolate and whole Sicilian pistachios covering. As in the Fiasconaro one, you cannot miss the jar of Sicilian pistachio cream to spread. And the term “panettone”? Does it mean, perhaps, “leavened panetto”? The term appears in the first Milanese-Italian dictionary (the Varon milanes de la lengua de Milan by Giovanni Capis) as Paneton de Danedaa. With a drink: In Italy, it's not uncommon to enjoy a slice of panettone alongside a cup of coffee or tea, or a sweet wine like Vin Santo. The idea is to tear a piece of the panettone and dip it into the drink, allowing the bread to soak up some of the liquid. Yes, the panettone Made in Sicily has really conquered the world, thanks to the genius, technique and experience of the greatest pastry chefs of Sicily.

Choose from some Italy's finest luxury panettone and pandoro. They will all keep very well through to February or March each year, so are great to keep in the cupboard as fabulous gifts. And you can enjoy the pillowy soft panettone sourdough throughout the chilly months. We have tasted all of these and every single one is delicious! Beautifully wrapped in a rustic, traditional style, the Giusti panettone recipe is made from all-natural ingredients—strictly fresh and authentic. While the first appearance of a panettone is important, it’s inside that makes the real difference,” Parietti explains. “You should look for bubbly dough with an intense yellow colour and a soft, bouncy consistency. This indicates that the rising process was long and slow (up to 72-hours in some cases).