Very limited quantity: order, then email us to choose your delivery date. Without an email, your panettone will be shipped with our next batch.

Inventory updated every evening, limited and approximate: order quickly.

The knife slides into the crumb, the slice opens to reveal golden-orange pieces of apricot, and the scent of vanilla butter mingles with that of the fruit… this is Filippi’s Apricot Panettone, the sweetest of the fruit panettones.

The knife slides into the crumb, the slice opens to reveal golden-orange pieces of apricot, and the scent of vanilla butter mingles with that of the fruit… this is Filippi’s Apricot Panettone, the sweetest of the fruit panettones.

First bite: the crumb is tender, rich with butter and vanilla, and at the heart of each piece, the apricot melts, sweet and soft, with that little fruity burst that awakens everything. The Madagascar vanilla envelopes the whole without ever overpowering it. I close my eyes and I am in an Italian kitchen on a December Sunday, the window slightly fogged up, and someone cuts a second slice without anyone having asked for it.

Imagine a table on a December Sunday, somewhere in Italy. The panettone is placed in the center, the slice is cut, and someone says: “Look at that color.” The apricots shine in the crumb, and no one speaks for a few seconds.

At Pasticceria Filippi, Artigianali Panettoni are made with simple ingredients and processed using natural methods that preserve the quality of the raw materials. Apricots are among the most appreciated candied fruits by Filippi's customers, and this panettone gives them center stage: a sweet, soft heart composed of many pieces of apricot. The dough is made of flour, eggs, butter, and untreated Madagascar vanilla beans. And there are those little touches that not everyone knows about: before going into the dough, the butter is worked with apricot pulp and Bourbon vanilla beans until it becomes creamy. A detail you don't see, but one you taste in every bite.

You don't buy a panettone “just to have a dessert.” You buy it for the Christmas table that becomes a scene, for the golden color of the slice that you show everyone before tasting it, and for that moment when a simple pastry silences the room.

On a December evening, all over Canada, night falls before the day is over and snow accumulates on the balcony. You cut a slice, the smell of butter, vanilla, and apricot spreads, and for a few minutes, you are at that Italian table, with family, warm light, and overlapping voices. Then someone asks: “Is there any left?”

Why our customers love it

• An apricot candied fruit panettone from Pasticceria Filippi, in 1 kg format
• A sweet, soft heart composed of many pieces of apricot
• Butter worked with apricot pulp and Bourbon vanilla beans until it becomes creamy
• Dough based on flour, eggs, butter, and untreated Madagascar vanilla beans
• Simple ingredients, processed using natural methods that preserve the quality of the raw materials
• And above all: that first slice where everyone leans in to see the apricots