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

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

The knife sinks in, the crumb pulls away into a golden-yellow dough, light and dotted with small, irregular bubbles, and the scent of honey, vanilla, and candied orange fills the room: this is the Panettone Damerino Classico, the most traditional of the Filippi panettones.

I cut a slice. It gives way under the knife with an almost indecent suppleness, and I can smell the honey before I even bring it to my mouth. First bite: it’s moist, it melts, the crumb is light but full, the butter envelops it with a tender roundness. Then the Calabrian orange arrives, with its little tangy kick that wakes everything up, just enough so that the sweetness of the honey never becomes heavy. The raisins appear by surprise, sweet and melting. The vanilla lingers in the background, discreet, like a kitchen memory you can’t quite name. When I swallow, that sweet, buttery fragrance remains, along with an obvious and immediate desire for a second slice. I am at Christmas, somewhere in Italy, surrounded by those I love.

Imagine a Sunday morning in December in an Italian kitchen. The windows are a little steamed up, coffee is coming out of the moka pot, and on the table sits the panettone, the one you saved for when everyone would be there. No one dares to cut it too soon. You look at it, you wait. Then the first slice falls onto the plate, and the house smells like Christmas.

This panettone is the Damerino Classico from Pasticceria Filippi, the house’s most traditional version. At Filippi, every step requires time and attention: you learn to slow down and observe, because artisanal pastry is a matter of balance. It all begins with a rigorous selection of raw materials: honey for its natural sweetness, carefully chosen raisins, candied Calabrian orange peels for their tangy freshness, cold-centered butter for the tenderness of the crumb, and, as the only added fragrance, Bourbon vanilla powder from Madagascar. The leavening is natural, and it shows: those irregular air bubbles are the signature of a dough that was allowed to take its time.

You don’t buy a panettone just to "have a dessert." You buy it for the slice you enjoy slowly with a coffee, for the morning when there’s a piece left over, for that feeling of being, for the duration of a break, at the heart of an Italian Christmas.

And when the snow piles up outside and the thermometer hits impossible numbers anywhere in Canada, you only need to cut that first slice for the kitchen to smell of candied orange and vanilla. Someone asks, "is there any left?", and the cold outside no longer matters.

Why our customers love it

• A 1 kg size, easy to give as a gift or treat yourself without waiting for a big gathering
• A classic recipe: honey, raisins, and candied Calabrian orange
• A moist crumb thanks to cold-centered butter, with the irregular air bubbles of a natural rise
• Bourbon vanilla powder from Madagascar as the only added fragrance
• An artisanal pastry from Pasticceria Filippi, where time is part of the recipe
• And above all: that moment when everyone falls silent, just after the first bite