The Loison Black Habana Choc E Rum Panettone is a handcrafted, naturally leavened panettone with a black dough made with dark chocolate and a rum cream filling. It features a 72-hour production process, fresh ingredients like free-range eggs and milk, and notes of single-origin dark chocolate and rum. The 1kg version is designed for those who prefer intense chocolate and rum over traditional candied fruit.

For a babà—an individual mushroom-shaped dessert with leavened dough—to retain its quality in a can is no small feat. Being soaked in a Limoncello syrup gives it a certain degree of sponginess and a lot of flavor; the very balanced aromatization of the liquid, probably with vanilla, also adds to it. The cake is just slightly too floury, though the flavor and texture are corrected by the syrup. In short, a true drunken sponge cake for the drunk.

Classic Virginia Panettone 1Kg is a typical Christmas cake from Milan. The traditional cake is made from simple ingredients. Virginia produces this panettone with fresh ingredients. For the production of Classic Virginia Panettone it takes 40 hours for rising and well 3 days of production. The digestibility of traditional panettone is very high indeed thanks to rising up to 40 hours in the case of Classic Virginia Panettone and using selected yeast, panettone acquires a softness and a great digestibility.