Toast a slice of panettone and serve it with cheese at the end of a meal. The buttery sweetness is fantastic with tangy, crumbly cheese like a premium mature Cheddar. EK: “It looks like a Ferrero Rocher. The chocolate is quite thin, which I’m happy about; the caramel is so cinnamon-y and there’s so much of it; the bread is bland on its own. It’s crazy how sweet this is, it’s headache-inducing.” Score 3/10

It is a disclosure that is also provided pursuant to art. 13 of Legislative Decree no. 196/2003 Code regarding the protection of personal data to those who interact with the web services of Borsarigioielli.com.EK: “To me, this is a classic: it looks sophisticated, the texture has a nice lightness to it and there are some good, big chunks of fruit. However, the dough itself is a bit bland and I would like more flavour. Overall, it’s pretty good. Score 7/10 We take panettone very seriously at Sous Chef and we believe we hold the best selection of brands in the UK, and perhaps even in Europe. Panettone is usually opened at the end of the Christmas feast, and is delicious served alongside coffee, dessert wine, hot chocolate or tea, as well as bubbles,” Parietti recommends. BE: “I agree, this is very similar – and better – than the Tesco panettone. There’s more peel, and it’s not as sweet, which I appreciate.” Score 7/10

If we let our mind's glance to a typical Medieval Faire day with Marketplace, we can easily imagine vendors, merchants, craft artisans, wandering visitors and peasant's taking their burden of wheat, fruits and honey, that millers, bakers and confectioners converted into fine breads and sweet pancakes. Spread a rich and smooth nut butter over your panettone for a very special afternoon treat. Coffee cream and pistachio cream from Fiasconaro are just the thing.

Premium, Authentic, Italian.

EK: “It’s quite dry and the least rich dough we’ve tried. The filling is better than Aldi’s but it’s still too sweet – all you’re left with at the end is an artificial taste. It needs some citrus peel to balance things out.” Score 5/10 EK: “This looks like a giant doughnut; I’m worried about the crust and texture of that cream inside, which stinks. Oh, I don’t like the filling, and the bread tastes artificial. If it didn’t have that weird cream and had some peel, it would be miles better.” Score 4/10 BE: “I want a tall panettone, which this is, but it’s just too sweet and it needs something else going on in this bread. I think chocolate panettone is for people who don’t like panettone.” Score 4.5/10

EK: “That chocolate cream is disgusting, it’s so sweet. It’s missing the citrus, so it doesn’t taste like panettone, but the taste and texture of the filling is the main takeaway – and that’s bad. You wouldn’t want a big chunk of this.” Score 4/10 Borsari's Star Shaped Pandoro has a decadent Hazelnut Cream filling and is topped with chocolate and fresh hazelnuts. BE: “This looks better than the picture on the box, which is rare. It feels dense, and the texture of the cream inside is just odd and way too sweet. The bread doesn’t have enough orange in it for a chocolate-orange panettone, either.” Score 4/10 Time passed by, but the same care and attention of 100 years ago remain steady at the works of Borsari. The current owners, Family Muzzi, keep on pursuing the same goals, producing thousands of excellent cakes, faithful to the tradition that made Borsari great and successful.

Hof Kelsten 

EK: “It looks nice, and there’s the classic mix of candied peel and raisins. It’s not the most flavourful dough, but the texture is good. I like the hazelnut crust on top and there isn’t too much of it – but I think it’s not strong enough in flavour to call it hazelnut.” Score 8/10 Fruit should be evenly distributed throughout the bake, and the aromas of butter, vanilla, raisins and orange should fill the air with its festive scent.