It is now a historical competition that for 10 years has brought together the best leaveners of Italian pastry. A showcase of excellent artisan products, an important reference point for fans of this world.

Every Italian territory produces an ever-increasing number of panettone for Christmas, which smell of the products of the region, the province and the localities of our beautiful country.

The COMPETITION includes 4 CATEGORIES:

- Best traditional panettone from the Milanese school

(without icing)

-Best traditional Piedmontese school panettone

(low with icing)

-Best creative panettone

-Best salty panettone

Only LEAVENED products are allowed where only mother yeast is used. Panettone containing mono and diglycerides, nor preservatives in general, dyes or synthetic flavors that are not natural are not allowed.

Competition rules and registration procedures