Classic Panettone

Naturally leavened for 48 hours. Authentic Milanese recipe.

Traditional Milanese recipe, naturally leavened for 48 hours with sourdough starter, artisanal production in small batches. No baking powder. No artificial flavors. No shortcuts.

Behind every LEOMIR panettone are two master pastry chefs with over 30 years of experience in Michelin-starred kitchens. Leonardo and Mirko have brought this expertise to their workshop in Vaterstetten, just outside Munich, to create something that didn't exist in Germany: a true artisanal panettone, made fresh and locally.

Slow leavening makes the difference you can taste: natural softness, the irregular air bubbles typical of artisanal bread, and a lightness that doesn't weigh you down. Designed to take center stage on special occasions.

If you're looking for the authentic taste of traditional panettone, this is your perfect starting point.