Apricot Panettone

For a lighter take on the traditional panettone, our fior d’albicocca - or apricot flower cake - will satisfy any holiday sweet tooth. Made with the same naturally leavened, rich dough that makes panettone so beloved, it’s shaped by hand into a domed flower, laced with sweet-tart housemade apricot jam and topped with an almond-paste icing and slivered almonds. This unique sweet is the creation of our partner bakers at Perbellini, who have been crafting the perfect panettone in northern Italy for 150 years. It comes in a stunning custom-designed Giadzy gift box that is sure to make an impression.

Many cultures enjoy a rich, eggy bread around Christmastime, often studded with dried fruits and nuts. Packed with expensive ingredients, they have long been considered an accessible bit of luxury for the festive season. While its history can be traced back to the ancient Romans, panettone as we know it originated in Milan in the 15th century. Its iconic dome is now a beloved presence at Christmas festivities around the country, in flavor combinations that range from the traditional to the avant-garde.

In 1891, Giovanni Battista first perfected his recipes for the leavened bread and other baked goods that Perbellini is famous for. Today, his grandchildren are still using those time-honored techniques in their shop in the province of Verona, in the Veneto region. Every step of the baking process is managed by hand. Their panettone dough rises for 24 hours to reach its towering heights, then rests gently after baking to ensure everyone meets their exacting standards.