Every year, as the holidays approach here at ChefShop.com, our warehouse turns into a sort of Grand Central Station filled with desserts.

Yes, beginning around late October, our shelves fill to overflowing with Italian panforte and tartuffi, fruitcake made by Trappist monks and heritage shortbread, almond macaroons and hazelnut-laden cookies, and, of course, chocolate—dark chocolate and milk, chocolates filled with liqueur, caramel, and rich gianduja, chocolate surrounding cherries, chocolate accented with sea salt...the list goes on.

And the one special holiday treat that mice are excited about all over desktops everywhere is Panettone.

Panettone is a sweet, rich bread that's wildly popular at Christmas and New Year's in Italy and at ChefShop.com. Traditionally from Milan, over the years, panettone has become even more popular in the southern regions of Italy than in its northern birthplace.

Italian panettone and traditional English Christmas fruitcake have little in common texture-wise. There's really no comparison between the airy, egg-based cake-bread and the rather brick-like fruitcake, but a closer look reveals that the two really are cousins after all.

Both, of course, are traditional Christmas baked goods, and both feature candied citron, an ingredient no longer common in many other preparations, but that's not all. Both derive from a tradition of sweetening holiday treats with nuts and candied fruit—fruit which has been effectively preserved from summer into the holiday season. And although panettone is much lighter than fruitcake, it wasn't always that way....

Panettone as we know it today, tall and cylindrical, with a rich flavor and lighter texture, originated and gained popularity in the 1920s, but Christmas breads have a much longer history in Italy, dating back as far as Roman times. Early versions often involved regular bread dough (unlike today's panettone, which is much richer and lighter-textured) baked together with other ingredients.

A late 14th-century Florentine version included walnuts, pine nuts, dried figs, dates, and honey folded into dense bread dough, while a 17th-century treat from Emilia-Romagna incorporated raisins, black pepper, and candied pumpkin.

Panettone exploded into the Italian Christmas-cake scene in the 1920s. One year, a Milanese baker named Angelo Motta used natural yeast and tall, cylinder-shaped pans to give it its distinctive shape, along with three separate risings, encouraging the lighter, more porous texture and domed top. And he flavored it with raisins and candied orange and citron.

The following year, another local baker followed suit, and the ensuing competition led to large amounts of panettone flowing into the Milan market. It was a hit, and soon, its popularity spread throughout Milan and the rest of Italy.

Since then, panettone has become ubiquitous throughout Italy at Christmastime and at ChefShop.com.

Due to its incredible popularity, we suggest you pre-order now, before the shipments arrive, to ensure you get your favorites before they sell out.

New to Panettone? We suggest the Sorrento Lemon from Albertengo. Simply wonderful with candied lemon. This cake gives you the feel and loft of the bread of panettone.

Remember, we don't charge before it arrives in our warehouse. We will ship as soon as it arrives. Click the link below to see the 42 options of Panettone for 2023!

Pre-order in separate order to hold your faves before they sell out!

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This hand-wrapped package tied with a shimmering gold ribbon contains one of the most delicious panettones we've ever tasted.

This Sorrento Lemon Panettone is from Albertengo, 4th generation baker and master panettone maker.

Unlike a traditional panettone that is studded with raisins and candied citron, this ethereal panettone is made with lightly candied Sorrento lemons, and I swear that you can almost smell the heavenly scent right through the wrapping. Light and buttery, soft in texture, it will melt in your mouth, and the aroma and flavor of the Sorrento lemon will drive you to distraction.

It is the perfect dessert for that holiday feast or open house. Serve it with some espresso or Vin Santo, and Buon Natale.

Click here to read more about why people love the Sorrento Lemon Panettone from Albertengo!

If you like chocolate with your panettone, then this is the cake for you.

This Borsari chocolate panettone made only with bits of quality dark chocolate and nothing else. Topped with a chocolate glaze and bits of hazelnut, you cannot believe how good it is. What sets Bosari panettone apart from most other's is the quality of the chocolate. Nothing but the best, locally made couverture chocolate.

Pre-order Borsari Gran Chocolate Panettone w/ Icing Now!

Pandoro is taller and without any fruit or nuts. Just cake bread inside. Perfect. And slice it parallel to the earth and you get a wonderful shape to your piece! Top with powdered sugar and perfection!

Pre-order Borsari Pandoro Classico now!

Producing fantastic, moist panettone fruit cakes since the 1930s, one taste and you will understand why G.Cova is simply the best. This is G.Cova's Panettone Classico fruit cake delightfully hand wrapped with their vintage blue wrap and tied with twine. A delight to open at the Christmas table or before if you can't wait that long!

Pre-order now Breramilano Panettone Classico - Traditional Blue Wrap here!

The same amazing flavor as the cherry and chocolate panettone, but without the chocolate. Really delicious. We ordered more this year than last year, but not by much. So, if you like amarena cherries, don't wait to order this one.

Pre-order now Breramilano Panettone with Fabbri Amarena Cherries!

The combination of cherry and chocolate is simply joyous and irresistible! Perfect for French toast or bread pudding, or just eat this chocolate and cherry panettone bread toasted. You can't go wrong.

About Flamigni:

Started by three brothers in the 1930s, Flamigni continues to make their panettone in the main square of Forli, Italy in the Romagna region of Italy. Flamigni has a knack for not only making classic panettone, but putting scrumptious taste combination together that are hard to resist. All their cakes are made the traditional way, with the original mother yeast, along with quality, all natural ingredients.

Pre-order Flamigni Cherry and Chocolate Panettone now!

This mixed fruit has the perfect match of Pear, Apple, Peach and Apricot in the wonderful cake/bread of Flamigni Panettone. This Italian Panettone fruit cake has not too much of anything, just about perfect of everything. I never pass up having a sample when no one is looking.

Pre-order Flamigni Contadino Panettone here!

A classic Panettone from Udine, Italy featuring special candied Black Cherries inside. All wrapped up in a handsome box and bow.

Pre-order Maria Vittoria Black Cherry Panettone here!

Perfectly little panettone stocking-stuffer for the panettone lover. The Maria Vittoria Classico Panettone in a mini box is a bite-sized, one person treat.

Pre-order Maria Vittoria Classico Panettone - Mini Now!

On a trip to NYC, I visited our friend David, who over the years has introduced us to some of our all-time favorite foods. And though we have had Lakrids liquorice for a bit, it is his personal enthusiasm for his "finds" that is contagious.

"I know you have carried them, and that Eliza just ordered more, but you have to try these. I just visited the factory and met with Johan. This is a man who set out more than ten years ago to create liquorice anew!"

David went on to show me pictures from the factory on his phone, explaining all the cool machines.

"It's such a great product," he said, "and I find once people try it, they start to love it. Give them a taste of 'A' (Chocolate Coated liquorice); I call it the Gateway liquorice (drug) to a happier life!"

I did, and they are good! I like them all, though if I could only have one on the desert island, it would be "A."

Just because licorice (liquorice) is good for you doesn't mean it's top of your list to snack on or add to your next dish. And for many of us, it seems like the last thing you want in your mouth! But it's worth the taste test, and once you do, like the Scandinavians do, the sweetness of nature will make you happy.

And if just chocolate is not your thing (as a gift) or you just want to mix it up, licorice from Lakrids is the perfect mix of familiar (chocolate) and a swizzle (licorice) to share with your best friends....

Shop now for Lakrids Liquorice By John Bulow!

When I had my first ball of licorice, I was careful (not to say trepidacious) and took a bite. This, I can tell you, is not how to eat a lovely ball of Licorice from Lakrids! Instead, from now on, I just pop the licorice in, in its entirety! And joy assumes a place in my life!

Open this B - Passion Fruit with passion and you instantly get a giant waft of sweet passion (fruit).

The bright yellow-gold color is fabulous! And enticing!

Crunch down and you get this agrodolce (sour sweet) combination that is spectacular! Passion Fruit and White Chocolate combined with the Licorice of Lakrids makes for a truly desirous candy and your fondness will grow for this letter B.

Shop now for Lakrids B - Passion Fruit Chocolate Coated Licorice!

The eye tells you it is smooth on the outside and the tongue tells you that it is true. The dark chocolate along with the salt complement the licorice and while adding a twist, the licorice flavor is present. It's a really nice mix especially if you like chocolate and salt!

Shop now for Lakrids by Bulow F Sea Salt and Dark Chocolate Coated Liquorice!

These round blobs of chocolate covered licorice are addictive! Remeber to limit your intake of licorice and thus when something is this much fun to pop and eat you need to be aware!

Bite thru the chocolate and meet the licorice all at once. As the chocolate meets your taste buds, the licorice buddys in and blends and blurs beautifully creating a bigger total flavor than expected.

From the producer:

Soft liquorice coated with chocolate and liquorice powder. Lakrids first discovered it in Iceland where it has been a classic for generations. Our version of this liquorice is coated in exclusive Belgian chocolate and our own liquorice powder. According to many, A is instantly addictive.

Shop now for Lakrids A Chocolate Covered Licorice!

In France, everyone associates the southern town of Montelimar with nougat, that delicious confection of honey, sugar, egg whites, and roasted almonds.

Nougat has long been produced in Montelimar, but fame arrived in the 19th century when both, train travel and vacation time for workers became de rigueur in France. When trains en route to Mediterranean beaches stopped at Montelimar, the travel-weary passengers bought French nougat for a pick-me-up snack.

Since 1837, the artisanal Arnaud Soubeyran company has produced authentic Montelimar nougat there, using straightforward, pure ingredients, and old-fashioned techniques. Today, the small factory still uses copper caldrons to cook the nougat. When it's ready, it's laid out and cut on marble slabs into the nougat candy bar we all know and love.

To earn the designation "nougat de Montelimar," French nougat must follow certain specifications regarding proportions of ingredients, including a certain amount of "miel toutes fleurs" - mixed-flower honey. At Arnaud Soubeyran, this "toutes fleurs" honey comes locally from Provence, as does the lavender honey also used.

If you ever find yourself in Montelimar, stop by for a visit! Arnaud Soubeyran offers a terrific little museum where you can watch nougat-making in progress, as well as learn about the process - starting with entering a walk-in model of a beehive to learn about honey! - and check out all sorts of antique nougat-making gadgets.

Shop now for Nougat de Montelimar - France!