PANETTONE MADE WITH BUTTER FROM THE FARM
Agritur El Mas – Moena, Val di Fassa

What makes this traditional panettone so special, whether you choose the candied fruit or chocolate version? It is made on a traditional mountain farm overlooking Moena, known as the Fairy of the Dolomites. Alongside Michelin Green Star chef Stefano Croce’s passion for naturally leavened doughs and his methodical approach to constant experimentation, one ingredient above all makes the difference: the butter. Here, butter is made on the farm every day, using cream from the milk of its 12 Grey Alpine cows. This Slow Food Presidia breed is prized for the quality of its milk: modest in quantity, but exceptionally good.

It is only a short step from the cowshed to the kitchen. Guests can even admire the cows from the welcoming, wood-panelled dining room, thanks to a large window that is a hit with children and adults alike.

The butter is therefore one of the secrets behind this panettone, along with the eggs, which are also sourced right on the farm and collected fresh each day from its hens. The yolks go into the dough, while the whites are used to make the icing, ensuring that nothing goes to waste – a thoughtful approach to sustainability. The homemade candied fruit is made exclusively with Italian oranges, using a little of their juice too, along with a dash of rum and raisins. The aromas are all natural: vanilla pods and freshly grated orange and lemon zest. The chocolate version is made with Italian dark chocolate. Rather than sourdough starter, the recipe uses a carefully developed biga, refined year after year, to create a soft, open-textured panettone through 36 hours of fermentation.

One word of warning: production is very limited, as these panettoni are made using ingredients from the farm itself, and they sell out fast!

There are two ways to get your hands on one: order quickly online at www.agriturelmas.it, or head to Moena, in Val di Fassa, and visit El Cajelo, the farm shop. It is also a great excuse to stock up on excellent local cheeses, enjoy a meal at the agriturismo or even stay overnight.

Agritur El Mas
www.agriturelmas.it
Strada de Saslonch, 176
Loc. Col de Soldai – 38035 Moena (TN), Italy
Tel. +39 0462 574221
Email: info@agriturelmas.it

PEAR, WALNUT AND CINNAMON PANETTONE
Cose Buone da Paolo – Cavalese, Val di Fiemme

Best known for his award-winning strudel, Simone Baldassarra has also been making large leavened cakes for several years. Perhaps this is also thanks to his reputation for Brazedèl, a soft, sweet traditional Trentino ring-shaped cake topped with sugar crystals, traditionally given to children on New Year's Day.

An imaginative pastry chef, Simone loves experimenting with flavours and comes up with new creations every year. There is, however, one panettone that customers love above all the others: the pear, walnut and cinnamon version.

Originally created as a special edition a few years ago, it has since become a regular feature of the range at this tiny bakery. Right in the heart of Cavalese, a large window lets passers-by watch Simone at work.

Only sourdough starter, Trentino butter and eggs are used, resulting in a soft crumb with a distinctive flavour. Most of the walnuts are also from Trentino, often sourced from the Bleggio area, while the Italian pears are semi-candied to create a delightful contrast between their soft texture and the crunch of the walnuts.

Cinnamon adds just the right finishing touch, as it does in Simone's strudel: noticeable, but never overpowering. This is a panettone that tastes of winter, seasonal fruit and all things good.

To buy one, you will need to take a little trip to Val di Fiemme, as it is only available in the shop. It is a chance to meet Simone in person – always friendly and happy to help – and stock up on the many other Christmas treats he bakes every year, including zelten, a traditional fruit and nut cake.

Pasticceria Cose Buone da Paolo
www.cosebuonedapaolo.it
Piazza Scopoli, 12
38033 Cavalese (TN), Italy
Tel. +39 0462 340266
Email: info@cosebuonedapaolo.it

PANETTONE DEL CASÈL WITH APPLE, PRIMIERO RICOTTA AND STONE PINE ESSENCE
Pasticceria Lucian – Mezzano, Primiero

Davide Lucian's passion for leavened doughs is well established, as is his desire to keep experimenting and creating something new. It is no coincidence that Pasticceria Lucian's panettone regularly features among Italy's finest.

Alongside its traditional panettone, the bakery introduces a new special edition every Christmas. For 2026, the star is Panettone del Casèl, made with apple, Primiero ricotta and stone pine essence. This new creation builds on a long-standing partnership with Caseificio di Primiero, the local dairy that regularly supplies the pastry shop with its dairy ingredients.

Following the panettone made with Botìro di Primiero di malga, a traditional mountain butter, comes this new version featuring ricotta produced by the nearby dairy and specially processed to ensure it keeps at its best.

The choice of the other ingredients also reflects a strong connection with the local area. The apples are, of course, from Trentino, while the stone pine essence, in the form of an oil, comes directly from the forests managed by the Magnifica Comunità di Fiemme. Even the honey, which helps the dough rise and adds a delicate aromatic note, is local, supplied by a small-scale beekeeper from Primiero.

The dough is made with 100% Italian wheat flour, with a small addition of wholemeal flour, and takes patience: at least 48 hours of proving, with careful temperature control right through to baking.

The result is truly unique: a panettone that melts in your mouth, with a light yet richly flavoured crumb, full of aromas and tastes that make it a delicious expression of Trentino. Perfect for the Christmas table, but certainly not just for Christmas.

It would be a shame to enjoy such craftsmanship for only a few weeks of the year. That is why Pasticceria Lucian also makes a sweet loaf-shaped bake called Pan Sàn (literally, “healthy bread”), available all year round in a dark chocolate version and with seasonal ingredients at other times of the year. The version with pumpkin, almonds and amaretti biscuits is particularly delicious.

The good news is that Pasticceria Lucian's baked treats can be ordered online and delivered straight to your door at www.pasticcerialucian.it. If you happen to be visiting Primiero, however, you will find the bakery right along the road next to Caseificio di Primiero. It is definitely worth a stop!

Pasticceria Lucian
www.pasticcerialucian.it
Via Roma, 169
38050 Mezzano (TN), Italy