Olivieri Classic Panettone

From Olivieri 1882 in Arzignano, Italy, this sourdough panettone is a four-day labor of love. They use 100% natural sourdough yeast to ferment the dough which rises for over 70 hours. The lengthy time of slow, controlled rising allows for more complex flavors to develop and for starches to start breaking down resulting in a light, soft crumb with no tangy or sour taste. The golden, cloud-like dough is studded with juicy raisins, candied orange peel, and Bourbon vanilla.  

Tipping the scales at over two pounds, it’s an indulgence that will make jaws drop. It looks stunning, smells incredible, and tastes even better—a true showstopper from start to finish. And though it has no preservatives, the panettone will last for months (the current batch expires March 2026).

Best by March 2026

"After tasting 15 panettone of various styles, we found that the Olivieri 1882 Classic Panettone was our unanimous favorite...The bread hails from Arzignano, Italy, but tastes as fresh and moist as if it had been crafted by a local bakery." 
The Best Panettone. Wirecutter

Best Panettone Overall: "Olivieri makes the quintessential, traditional panettone...This simple, well-balanced combination kept us going back for more."
Amelia Schwartz, Food & Wine