Crafted at a family run bakery in Piedmont, this classic fruit panettone has a "golden, shiny exterior that wafts delicious, buttery flavours", said Hannah Evans in The Times. "And the taste?

Cut the panettone into thick slices. Melt the chocolate in a bowl over a pan of gently simmering water. Mix the melted chocolate into the chestnut purée, add Mascarpone and beat in well.

On occasion, patrons can place orders for classic panettone. "It's a two-week process," Leurquin said. So people need to pre-order when the bakery announces them.

Panettone can be served as a dessert, accompanied by sweet wine; it’s also delicious toasted and spread with butter, or used in place of bread in a bread and butter pudding.

This is a ‘quick’ panettone recipe which delivers on flavour and texture. It’s my go-to for a last-minute Christmas cake and doesn't require any specialist equipment! For this recipe you ...

This Christmas, your taste buds are in for a treat. Chiostro di Saronno is offering a delectable panettone that is a true classic. Delight in the candied fruit and cloud-like texture - all served ...