The magazine Red shrimp Italy has released its traditional list of the best supermarket panettone in 2025. The selection is based on a blind taste test with industry experts.
The tasting was conducted by Gianluca Forino, world pastry champion, Arcangelo Patrizi, from Pasticceria Patrizi (Fiumicino), Manuel Conti, from Le Levain (Rome), and editors Indra Galbo and Eugenio Marini.
See below for the complete ranking of the panettone cakes evaluated.
1st place – Tre Marie Il Panettone Milanese
Tre Marie's panettone tops the list. It's a voluminous, unglazed product with a soft texture and vibrant color. The top edge is well-defined, and the interior has a luminous appearance.
2nd place – Maina Il Gran Nocciolato
Produced with 60 hours of fermentation, Maina's panettone features a crunchy hazelnut topping. It is described as a... galup paffuto (short and chubby shape), with a balanced aroma from start to finish of the tasting.
3rd place – Bistefani Panettone Tradizionale
Bistefani's traditional panettone won third place. According to the jury, it is a Milano-style panettone without a glaze, with an aromatic dough and a strong presence of candied orange. The balance between sugars and fats was highlighted.
4th place – Giovanni Cova and C. Panettone Classico
Giovanni Cova e C.'s panettone follows the Piedmontese style, without a glaze and with a dough of small air pockets. It stands out for its generous presence of candied fruits such as orange, lemon, and citron.
5th place – Gentilini Panettone Glassato
Inspired by the Piedmontese style, Gentilini's panettone is a shortbread, topped with raw almonds and flavored with amaretto. It evokes the tradition of... gallop.
Galup is a Piedmontese word meaning "greedy" or "delicious," but in the context of panettone it also refers to a specific type of shortbread, topped with almonds, typical of Piedmont. The company GalupThe company, founded in 1922, popularized this style, and that's why the name became a kind of synonym for the format.
6th place – Balocco Il Panettone
With a hazelnut-colored rind and a well-structured interior texture, Balocco's panettone has buttery notes and a biscuit aroma, according to the judges.
7th place – Bauli Il Panettone Classico
Produced using double natural fermentation, Bauli's panettone has an inner dough with citrus notes and a hint of natural yeast.
8th place – Maina Il Panettone
With a 60-hour fermentation process, Maina's traditional panettone comes in eighth place. It has a tall, steep shape, characteristic of the Milanese tradition.
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