Panettone Evolution: From Superfood to Purple Delight

Desserts are experiencing significant growth across Europe, with a 6% increase in consumption as reported by the Sigep Observatory. This trend sets the stage for Sigep World, an international showcase for pastry and bakery excellence, scheduled for January 2026 in Rimini. In anticipation of Christmas 2025, a new wave of innovative panettone takes center stage, promising uniqueness and enhanced flavors.

Master pastry chef Luigi Biasetto reveals a 'superfood' panettone crafted with wholemeal flour, seeds, and turmeric, while Marta Boccanera offers a novel purple panettone infused with natural pigments, pistachio, and wild strawberry cream. Demand for such variations is surging, with the pistachio variety particularly popular across Europe.

Antonio Bachour highlights a return to traditional flavors, revamped with modern techniques. The desserts for Christmas 2025 aim to blend familiar tastes with elegant presentations, enriching the tasting experience. Emerging chefs like Denise Vagni are also contributing to this multisensory dessert revolution.