Recipes > Bloggers and Friends

Elena Levati – 2017: Total egg whites cake with ricotta cheese and Panettone Classic Loison

January 20, 2017


210 g ricotta 

20 g flower honey

240 g egg whites 100 gr caster sugar

1 pinch of salt

210 g Panettone Classic Loison

50 g flour,

8 g baking powder.



Pour into a bowl ricotta and honey and soften it with a spoon.

Beat the egg whites with a pinch of salt with electric whisk and add gradually sugar never stop beating.

Continue beating for about 15 minutes.

Now add ricotta spoon by spoon and beat at low speed for 5 minutes more.

Finely chop panettone and add it to the mixture.

Finish adding flour and baking powder sifted together.

Grease and ... [read more]

Daniela Corso – Loison Licorice & Saffron Panettone toast with stewed chard and Piacentino Ennese cheese

July 14, 2016

The recipe of our Sicilian-born friend Daniela Corso complements the qualities of our Licorice & Saffron Panettone, which already has a well-structured character, further enhancing its fragrance and taste.

She came up with the brilliant idea to pair the Panettone with a cheese from her region. She chose the “Piacentino Ennese”, a PDO (Protected Designation of Origin) cheese made from raw sheep milk and saffron

Serves 2


60 gr Loison Licorice & Saffron Panettone
50 gr chard
4 olives, pitted
50 gr Piacentino Ennese cheese
Extra-virgin olive oil, as needed
Salt, to taste



Peel and wash the chard leaves. Pour a little extra-virgin olive oil in a non-stick frying pan, then add the chard leaves and stew for ten minutes on low heat. Add a pinch of salt and a little water, ... [read more]

Daniela Corso - Loison Lemon Panettone, octopus carpaccio and pomegranate millefeuille

March 21, 2016

Daniela introduces us to her recipe featuring Loison Lemon Panettone. Her interpretation of a millefeuille dish seeks to enhance the qualities of Loison Lemon Panettone, which is dotted with raisins and minced candied lemon peel, and is filled with decadent lemon custard. The Panettone is combined, in an unusual way, with the freshness of pomegranate and the sweetness of octopus. 

Ingredients for 4 servings


Loison Lemon Panettone 120 gr.

Octopus carpaccio 120 gr.

Pomegranate 4 T

Mixed salad 80 gr.

Lemon 1

Extra-virgin olive oil, to taste

Salt, as needed



Cut the Panettone into slices, place each between two sheets of parchment paper and flatten it out with a rolling pin, working on a flat surface. Cut the flattened slices with a round pastry cutter and set aside. Do the same with the octopus ... [read more]

Pumpkin & Classic Panettone ravioli

March 7, 2016

Stefania‘s gift to us is a first course recipe featuring delicious ravioli filled with delicate pumpkin puree and soft Loison Classic Panettone. Excellent homemade egg pasta and an incredible combination of sweet and savory flavors!

Yields 4 servings



For the dough:
350 g flour
50 g semolina
4 eggs
1 teaspoon extra virgin olive oil
A pinch of salt


For the filling:

50 g Loison Classic Panettone

80 g cooked pumpkin puree

1 small egg yolk, lightly beaten


Grated Parmesan cheese

Salt and pepper, as needed


Melted butter, grated Parmesan cheese and black pepper, to taste





Mix the pasta ingredients together and work to make a traditional dough. Once ... [read more]

Daniela Corso - Arugula & Roquefort salad with Loison Mandarin Panettone croutons and hazelnuts

February 22, 2016

Today, Daniela introduces us to a new recipe featuring Panettone with Late Mandarin from Ciaculli. This sweet bread is the combination of Northern Italy’s Christmas tradition with a variety of late-harvest citrus fruit that is grown in the small township of Ciaculli, Palermo. A Slow Food Presidium, the Late Mandarin from Ciaculli has a very intense fragrance. Its sweetness is balanced by pleasant acidity. The union of the rich Loison Panettone dough with the mandarin creates a harmony of flavors that stand out for its notes of butter and vanilla, enhanced by Mediterranean citrus.

In her recipe, Daniela played with contrasting flavors and temperatures. The spicy arugula and Roquefort, the sweetness of the Panettone enhanced by the roundness of the candied citrus peel, the quick pan-roasting, the fresh notes of pear and the crisp fragrance of hazelnuts make for an untraditional salad, which can be served either alone as a main dish or with grilled meats.


To learn more about Daniela ... [read more]

Loison Chocolate Panettone with persimmon, ginger and cinnamon sauce

January 18, 2016

To celebrate the end of the holiday season, our blogger friend Daniela Corso made a super-delicious dessert featuring Loison Chocolate Panettone. “It was so hard to save some of that Panettone for the recipe - Daniela tells us - but it was well worth it!”.


This idea came from her favorite pairing: chocolate with persimmon. A small amount of brown sugar, a pinch of ginger and cinnamon, a few walnuts for a delightful crunchy note and, in no time, you will have an incredible dessert

Yields 4




Loison Chocolate Panettone, 200 grams
Firm but ripe persimmons, 2
Brown sugar, 2 tablespoons

Lemon, ½
Walnuts, 4
Ground ginger, as desired
Ground cinnamon, as desired





Peel the persimmons, cut them into pieces and place them in a blender. Add the sugar and blend at max speed for a couple of minutes. Pour the sauce into a bowl, add a few drops of lemon juice to prevent ... [read more]

Elena Levati - 2016: Muffins in a Jar with Panettone Loison

January 13, 2016

Muffins in a Jar with Panettone Loison: a wonderful, fast and easy gift idea to pack for the Epiphany stocking: for those who was good during the year… but not too much…

Thanks a lo to Elena Levati!



180 g flour 00
1/2 teaspoon baking powder 
a slice (100 g) of classic Panettone Loison
30 g bitter cocoa powder
70 g caster sugar
70 g brown sugar
60 g raisins
80 g shelled almonds

Level: easy 
Time: 10 minutes 
Serves: 1 jar of 750 gr



Toast Panettone in the oven or in a pan, let cool and chop finely.
Sterilize the jar: wash ... [read more]

Barbara Torresan - Panettone ice cream

November 21, 2015

This is Barbara Torresan’s interpretation of Panettone ice cream, the same that she brought to the PANETTONE STREET FOOD event. Her creative recipe was highly praised, especially since it was served with a fragrant slice of Loison Panettone. Try it: it’s easy and delicious. Take it from Barbara!


To learn more about Barbara Torresan, click here.



A few slices Loison Panettone, toasted and crumbled
1 can condensed milk
500 ml whipping cream
A shot of orange liquor (like Cointreau or Grand Marnier)
1 Tb powdered sugar
Optional: raisins soaked in the liquor.

Tools needed: a stand-up mixer or a good electric mixer. 





This is a very simple recipe: using a mixer, blend the milk and the whipping cream, the powdered sugar and the ... [read more]

Persimmon ice cream with hazelnut sauce

November 17, 2015

Driven by the desire to overcome clichés, Milena actually succeeded in overcoming two at once: ice cream in winter and Panettone any time of the year.

Here is a most flavorful Panettone combined with a fruit-based ice cream that delivers an intense fragrance. The fiber of the persimmons acts as a natural "thickening" agent for the ice cream that drowns in a decadent hazelnut sauce.

Yields 5 servings



For the ice cream:
80 gr heavy cream + 100 gr whole milk (the original recipe calls for 180 gr whole milk)
80 gr sugar
2 ripe persimmons

For the hazelnut sauce:
125 gr whole milk, heated (orig. recipe 250 gr whole milk)
1 organic egg yolk (orig. recipe 2 egg yolks)
25 gr sugar (orig. recipe 50 gr sugar)
25 gr hazelnut flour (orig. ... [read more]

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