Recipes > Loison

Panettone French Toast

January 25, 2019

... [read more]

Loison Panettone Cinnamon Rolls

November 7, 2018

Cinnamon Rolls are pretty to look at, good to eat, and they smell delicious as they bake! Federica Cegalin, the name behind Italian food blog "Il profumo del déjà vu", has made a batch for Loison!


Remember to subscribe to our YouTube Channel for the latest Made in Loisonvideo recipes. Discover new and smart ideas to use Panettone in simple and creative ways, and create sweet and savory dishes alike.

☞ The video (Italian)




♨︎ The Recipe



You will need a baking pan measuring 9cm x 6cm.

  • About ½ Loison Classic Panettone
  • 30 g brown sugar
  • 30 g butter, melted
  • Cinnamon, to taste
  • 125 g powdered sugar
  • ½ lemon, juiced
  • Edible flower petals (e.g. from roses and cornflowers)




Take the Panettone, cut the top portion and keep it for the preparation of Panettone crumbs for another time.

Cut the rest into ... [read more]

How to make Loison Panettone crumbs

September 19, 2018

This is an easy recipe that shows you how to use leftover Panettone. Federica Cegalin, the name behind Italian food blog "Il profumo del déjà vu", will guide you through the preparation of Loison Panettone crumbs. Watch her video and follow the simple steps.


Remember to subscribe to our YouTube Channel, LOISON PASTICCERI, for the latest video recipes from our Chef and Blogger Friends!



  • Cut the Panettone into cubes

  • Spread them out onto a baking sheet lined with parchment paper, then bake in a convection oven at 170° C (340° F) for 10 minutes, tossing them half-way through the toasting time

  • Allow the Panettone cubes to cool, then transfer them to a food processor and chop into coarse crumbs

  • Store the crumbs in an airtight glass container.



Homemade Colomba

April 2, 2015

The night before


Ingredients for the first batch of dough:


550 grams of white flour (type W350, for long rising)

150 grams of sourdough starter, refreshed three times

150 grams of egg yolks (from about 5 eggs)

190 grams of sugar

200 grams of water

230 grams of butter, creamed (about 30° C)



Dissolve the sugar in the water by heating it briefly, then cool it down to 22° C. Pour the syrup into ... [read more]

Panettone with spiced wine

December 22, 2014

Cut 300 grams of Panettone into medium-sized cubes. Arrange them on a baking pan covered with parchment paper.

Toast the cubes in a preheated oven at 220° C until they are golden brown.

Divide them into 4 individual bowls and dust the cubes with instant sweet cocoa powder.


Pour 2 glasses of red wine into a saucepan, add a curl of lemon peel, 2 cloves and some cinnamon. Bring ... [read more]

Your Recipes

August 29, 2014

Dear Gourmand Friend,

this space is entirely dedicated to you, because "Mi casa es tu casa".

Here you’ll feel like you’re in your own kingdom, where you cook, offer and enjoy all the recipes with which you pamper yourself and your loved ones.

We know your creative minds are always ready to receive and give new ideas, so don’t wait any longer! Get into the swing of Insolito Panettone ... [read more]

Millefeuille of Saffron and liquorice Panettone

August 29, 2014

Ingredents for 4 people

4 slices of Panettone with saffron and licorice
3 fresh egg yolks
3 tablespoons cornstarch or potato starch
3 filled tablespoons granulated sugar
500 ml fresh cream
50 gr toasted pine nuts
icing sugar to taste
1 pinch of Saffron stigmas

Slightly heat the cream and leave to infuse the Saffron for at least an hour. Spend time working in a saucepan, ... [read more]

Raviolo stuffed with apricot and ginger Panettone

August 29, 2014

Ingredients for 4 people

280 gr flour 0
120 gr remilled wheat flour
4 eggs
4 tablespoons extra virgin olive oil
a pinch of salt

300 gr apricot ginger Panettone
300 gr fresh ricotta
5 cm fresh ginger root
a pinch of salt
a pinch of ground Sichuan Pepper

1 red pepper
1 yellow pepper
1 shallot
extra virgin Olive Oil to taste
salt ... [read more]

Roll of fig panettone

August 29, 2014

Ingredients for 4 people

2 slices of fig Panettone
6 slices of  Tuscan raw ham
100 gr of gorgonzola cheese or roquefort
50 gr fillet toasted almonds
Cream to taste
Salted butter to  taste
a pinch of Jamaican pepper

Cut the slices of the  Panettone – large ones – at least 1 cm high. With a rolling pin "press" to flatten and make elastic. Spread slice with a ... [read more]

Panettone according to Loison

August 25, 2014

Any type of innovation starts with tradition. That's why we never forget our roots. Here you will find the recipe for Classic Panettone according to Loison. This recipe was also published in “Ricettario Slow Food torte, budini, biscotti e frittelle” (Slow Food’s cake, pudding, cookie and pancake recipes). It has been adapted so that the sweet bread can be easily ... [read more]