Where to buy the best pandori, panettoni and Christmas gift baskets in Rome?
Yet another Christmas is here. To warm up our spirits we turn to the classic holiday sweets and gift baskets filled with sparkling wine, cookies and cured meats, to enjoy with our family or to gift to others. Here is our selection of the best bakeries and pastry shops in Rome where you can purchase Christmas baskets, pandoro and artisan panettone in Rome this holiday season.
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Cristalli di Zucchero
Cristalli di Zucchero is a sure thing when it comes to holiday leavened cakes. Marco Fontana works his panettone with sourdough starter and long proofing times, adding French butter and flour blends (including rye, spelt, and wholewheat) to give the dough extra aromatic depth. The traditional version with raisins and candied fruit sits alongside creations like three chocolates, IGP pears and dark chocolate, wholewheat with marron glacé and pecan nuts, or buckwheat and rye with Annurca apple and caramel. There’s also a savory option with semi-dry tomatoes and Taggiasca olives, perfect for a festive aperitivo.
Via di Valtellina, 114
1 kg panettone around €40 (also 300 g size)
Patrizi
The Arcangelo Patrizi pastry shop is a classic of Lazio’s Christmas season, with indulgent, warmly scented leavened cakes: butter, milk, vanilla, plus notes of cocoa and dried fruit. Alongside the classic panettone, the range includes several variations — lactose-free, marron glacé and gianduia, chocolate and strawberries, sour cherries and marzipan — all with a soft, aromatic texture, ideal for those who love very rich panettone without heaviness. It’s the right address if you’re after a traditional sweet with a generous Roman twist.
P.zza G.B. Grassi, 6 – Fiumicino (RM)
Classic panettone €38; special versions €40
Cresci
Cresci is a bakery, bistro and osteria just steps from St. Peter’s, but at Christmas everything revolves around the panettone signed by Danilo Frisone. The dough, naturally leavened over 48 hours, is even richer this year thanks to the addition of Isigny French butter, Molino Dalla Giovanna flours, Peppovo organic eggs, Morandin candied fruit, and plenty of vanilla. The result is an intensely fragrant panettone with a soft, velvety crumb, available in a classic version or with candied apricots and chocolate. The Christmas selection also includes panforte, panpepato, torrone and biscuits — but the king is always the panettone.
Via Alcide De Gasperi, 11/17
Panettone 1 kg €40
Eataly
Eataly celebrates Christmas with the Eataly Icons line, an exclusive selection of artisan panettone and pandoro made in Italy with top-quality ingredients and over 48 hours of leavening. The collection includes the Classic Panettone with raisins and candied orange, also in an elegant tin; the new Three Chocolates Panettone, rich and without candied fruit; the White Chocolate Panettone with Pistachio Cream, perfect for an extra-indulgent dessert; and the fragrant Limoncello Panettone, made with Italian citrus. Completing the range is Eataly’s Pandoro, soft and fragrant, prepared with fresh eggs and Bourbon vanilla. All products come in FSC-certified packaging, confirming the brand’s commitment to a more sustainable supply chain.
Eataly Roma Ostiense, Piazzale 12 Ottobre 1492
Eataly Panettone € 39,90; Classic Panettone in a tin € 52,90; Eataly Pandoro € 34,90
Le Levain
Le Levain is now one of Rome’s key addresses for signature, high-end leavened cakes. In the Trastevere lab and the new café on Via Piave, panettone is made with a double dough and over 50 hours of leavening, stone-milled flours and Isigny butter. The classic is elegant, rich in candied fruit and citrus aromas; the Django (chocolate dough with semi-candied raspberries) and Moana (semi-candied berries, pistachio praline, passion fruit cream) versions nod to modern pastry while keeping a strong identity. It’s French in spirit, yet deeply Italian in its respect for tradition.
Via Luigi Santini, 22 – Via Piave, 9
Classic panettone 1 kg €38 – Django, Moana and Caramel Pecan panettone 1 kg €48
Casa Manfredi
At Casa Manfredi, Christmas is Giorgia Proia’s kingdom: big leavened cakes that raise the bar every year. Long natural leavening (around two and a half days of work), three refreshments of the sourdough starter, and a rigorous selection of butter, flours, candied fruit and chocolate. Alongside the classic Milano, the 2025 line features several glazed panettone — coffee and sour cherry, dark chocolate and pear, cocoa three chocolates, apricot and gianduia — plus an impressive pandoro. The panettone have a stretchy, stringy structure, a thin glaze, and a “clean” aromatic profile, making them perfect as a gourmet gift too.
Viale Aventino, 91/93 – Via dei Conciatori, 5
Panettone 1 kg €45 – Pandoro 800 g €45
Antico Forno Roscioli
At Antico Forno Roscioli, panettone is, first and foremost, bread: a rustic dough, careful baking, and sold by weight — just like a traditional bakery. Sourdough starter, selected flour, butter and eggs are worked without added flavorings, letting the candied fruit (Morandin or Agrimontana) and Valrhona chocolate speak for themselves. Alongside the classic, the pear-and-chocolate panettone, apricot-and-caramel, the raisins-only version and the lactose-free classic are all highly sought-after. It’s Roman at heart, with a bold aromatic profile and a texture that holds its own.
Via dei Chiavari, 34
Panettone in 500 g, 750 g, 1 kg (with special sizes up to 5 kg) starting from about €30/kg
Pasticceria Gruè
Marta Boccanera and Felice Venanzi, in the Coppedè neighborhood, craft some of the city’s most technical panettone. The classic almond-glazed version is an exercise in balance: a moist, stringy crumb rich with fruit, dotted with Tahiti vanilla, and wrapped in a crunchy, even glaze. The award-winning Gianduioso builds on a gianduia dough with Ecuador 60% chocolate, Piedmont IGP hazelnuts and single-origin chocolate drops: indulgent, yet never heavy. Completing the selection are variations like Pear Williams and chocolate, Exotic, Sacher and Caramela, along with pandoro.
Viale Regina Margherita, 95
Classic almond-glazed panettone 1 kg approx. €46 – Gianduioso and other special variations 1 kg €50–52
Pasticceria Walter Musco
Walter Musco has long been one of the leading names in contemporary Roman pastry, and his panettone are the natural expression of it. The dough is soft, buttery and perfectly leavened; flavors change year by year, but the big classics never disappear: almond-glazed, chocolate, sour cherries and poppy seeds, apricot, gianduia and tonka bean. Each taste is designed like a small “cake” to explore slice by slice, with complex yet readable pairings. The glaze is compact and even — the seal of meticulous craftsmanship.
Largo Bompiani, 8
Classic panettone approx. 1 kg €42 – Chocolate and fruit variations €45
Micro Forno Luca Pezzetta
Luca Pezzetta applies to panettone the same obsession with sourdough that made him one of Lazio’s most interesting pizza makers. Three doughs, three rises, 48 hours of work for a big leavened cake that’s soft and fragrant, made with flour from Marche grains, French centrifuged butter, raisins, candied orange and Bourbon vanilla. The result is aromatic and long on the palate, with a full yet feather-light chew. Alongside the classic, there’s a more indulgent chocolate version, with creams and dark chocolate chunks that never overpower the personality of the sourdough. Limited batches — pre-order recommended.
Via Giovanni Battista Grassi 22, Fiumicino
Classic or chocolate panettone 1 kg €45
Sintesi
At Sintesi, panettone is the natural extension of Matteo Compagnucci’s contemporary cuisine: essential, clean, deeply technical. The dough, based on sourdough starter and selected flours, is scented with candied lemon and tonka bean, creating a citrusy, gently spiced bouquet that lingers on the palate. The crumb is soft and stringy, never cloying, with a measured sweetness that invites the next slice. This panettone speaks the language of the restaurant: few elements, calibrated with extreme precision. Available in limited quantities and by reservation only, to be collected in the dining room in the days leading up to the holidays.
Viale dei Castani 17, Ariccia (RM)
Classic panettone 1 kg €38
Zampa – Forno Etico
Zampa is the neighborhood bakery that has turned the word “ethical” into an everyday practice: a short supply chain, clean work, and a meticulous, almost obsessive focus on sourdough. Their panettone is made with the same care and gestures as their breads: Molino Agostini flours, Fattoria Cupidi eggs, French butter, Madagascar vanilla, and artisan candied fruit by Christian Castorani. The classic version is scented with orange and raisins, while the cocoa-and-chocolate panettone is more intense—made for those who love bold flavors without sacrificing digestibility. Orange zest is worked fresh, for a crisp, natural aromatic profile. It’s a “good” panettone in every sense: to enjoy and to gift.
Via Valerio Publicola, 73
Classic or cocoa/chocolate panettone, 1 kg €48
Madeleine
In this Prati bistro, the panettone created by pastry chef Francesca Minnella reflects an almost “monastic” approach to sourdough: three refreshments, a double dough, and over 18 hours of total proofing. The dough is soft and fragrant, available in a classic version with Agrimontana candied fruit or with Valrhona dark chocolate, made with Madagascar vanilla, Dallagiovanna flours and Parisi eggs. The dome is finished with a thin, crunchy craquelin that adds a pleasant contrast with every bite. Limited batches—perfect both to take away and for a festive tea at home.
Via Monte Santo 64
Panettone 500 g €25
Forno Monteforte
In the heart of the historic center, Forno Monteforte has become a go-to address for those looking for signature panettone in a more “bakery” style than a pastry-shop style. Carefully made doughs, sourdough, and a line that focuses on a few well-executed flavors: the classic with candied fruit and raisins, chocolate, and a handful of seasonal variations. It’s soft yet not flimsy, with a pleasant milky and citrus note. Perfect with a cup of hot chocolate or a glass of passito on festive evenings in the city center.
Via del Pellegrino, 129
Classic panettone 1 kg around €35
New Food Experience (gluten free)
At New Food Experience, Christmas is inclusive: here panettone is gluten-free, but designed to please everyone. The dough, made with lactose-free butter, natural sourdough starter and a double rise (18 + 2–3 hours), is surprisingly soft and aromatic. Australian sultanas, artisan orange peel and cubes of dark chocolate complete the profile, proving that “gluten-free” can be a quality choice—not a compromise. Available in both classic and chocolate versions, you can also order it from New Food Gluten Free stores or enjoy it as dessert at the Prati restaurant.
Via Germanico, 190
Panettone 550 g €24
Forno Conti & Co.
Forno Conti is one of those neighborhood bakeries that has taken its holiday leavened cakes to the next level without losing its down-to-earth soul. The classic panettone focuses on well-managed sourdough, a soft crumb, and a successful balance of butter, candied fruit and raisins. Alongside it, a few variations—like apple and cinnamon or chocolate—keep the same straightforward, reassuring style. It’s a “home-style” panettone, perfect to slice for Christmas breakfast or after a family lunch.
Via Giusti, 18
Classic panettone 1 kg approx. €30–40 depending on the variations
I Mannari
At I Mannari gelateria, panettone meets the world of semifreddo. Giuseppe Bassanelli partially hollows out the leavened cake, coats the inside with Valrhona chocolate, and fills it with zabaglione semifreddo or Jivara 40% milk chocolate and vanilla. The panettone “shell” stays protected from the moisture of the filling, which remains creamy at just the right point after a short pass in a switched-off but still warm oven. The result is a show-stopping dessert to slice to order, ideal as an end-of-meal finale. Ultra-limited batches—pre-order recommended.
Via di Grotta Perfetta, 125
Filled panettone 900 g, 1.3 kg and 1.9 kg from €28 to €54
Dolcemascolo
At Dolcemascolo, panettone is a manifesto of method: 72 hours of work, fully manual processes, sourdough refreshed every day, and carefully selected Italian ingredients. The structure is soft and moist, with an even crumb and a sweetness that never overwhelms. The classic is already a small masterpiece, while the creative range (chocolate and pear, raspberries, mixed berries, pistachio with spreadable cream) shows a desire to experiment without losing elegance. The new packaging mirrors this growth: essential, recognizable, designed to turn panettone into a contemporary gift. Available at the pastry shop in Frosinone, at the Rome store, and online with shipping across Italy.
Viale G. Mazzini 84-86
: Classic panettone 950 g €43 – Creative panettone 950 g €45 – Pistachio panettone €48
Garage Forno
Just steps from the Vatican, Garage Forno is Fabrizio Franco’s contemporary bakery: serious breads, natural wines, and, at Christmas, panettone that balance technique and experimentation. They work with natural leavening and organic flours, taking a slightly off-regulation approach that aims for a more intense, personal flavor, backed by research even in academic settings. The classic with candied fruit and raisins is aromatic and clean; the chocolate version is more comfort-driven, yet always well balanced. The dough has a fuller, “bakery-style” chew, far from the overly soft, overly sweet pastry-shop textures.
Via Paolo II 14Classic or chocolate panettone, 1 kg €30
Pasticceria Max
Pasticceria Max is one of those places where Christmas is prepared all year round: study, testing, and constant fine-tuning of the doughs. Their panettone is made according to the official rules, using top-quality ingredients—from free-range eggs to Tahiti vanilla—and comes in a wide range of variations. You’ll find everything from the classic with raisins and semi-candied Navel orange to richer combinations like apple, walnuts and cinnamon, or moka and white chocolate. The texture is soft yet structured, designed to hold up well even with fillings and syrups. And don’t miss the “Ubriacati di Max” line: true “meditation” panettone soaked with rum, Strega liqueur, or zuppa inglese.
Via Publio Valerio, 34 – Via Lucio Papirio, 99
Panettone 0.5 kg €22 – 1 kg €35
Bonci
Gabriele Bonci’s panettone is the natural extension of his idea of dough: rich, alive, and easy to digest. Sourdough starter, long proofing times, and top-quality ingredients come together in three versions: the classic with raisins and candied orange, a chocolate version without candied fruit, and an almond-glazed panettone with a crunchy topping. The crumb is elastic and fragrant, with a well-balanced sweetness and a satisfying “chew” that recalls the world of artisan bread. It’s the kind of panettone you recognize from the very first bite—just like his famous pizza al taglio.
Via Trionfale 36, e Pizzarium, Via della Meloria 43
Panettone classico 1 kg €38, cioccolato 1 kg €39, mandorlato 1 kg €40
Bap
Bap is the café-kitchen that brought an international flair to Rome’s food scene, and its panettone is no exception. Sourdough starter, artisan craftsmanship, top-quality ingredients, and a soft, highly digestible texture are at the core. Alongside the classic version with its balanced sweetness, two standouts emerge: the special with Miyagawa mandarin, dark chocolate and a touch of rum, and the savory “toast” panettone, featuring Nebrodi black ham, alpine fontina, honey mustard and béchamel. A great holiday leavened cake that becomes a real dish, perfect to serve at the table as a Christmas appetizer.
Via Raffaele Cadorna 5 e Piazza delle Vaschette 15
Classic panettone 1 kg €38 – Special 1 kg €42 – Savory panettone 1 kg €44
Julietta Pastry and Lab (plant based)
Julietta Pastry and Lab, by Romeow Cat Bistrot, proves that panettone can be completely plant-based without losing its charm. No animal-derived ingredients, no additives: just flours, selected plant fats, sourdough starter, and careful work on hydration and aromas. The result is a surprisingly soft panettone with an excellent, open crumb. The 2025 variations are two: a classic with raisins and sugar pearls, and a more indulgent version with candied mandarin and dark chocolate. Perfect for vegans or those who are lactose-intolerant, but also for anyone who simply wants a different holiday treat.
Via Francesco Negri 25/27
Panettoni 1 kg €38
2 Responses
Google is reporting that Vinum Est has permanently closed. Is this accurate?
Hello Jenny, Vinum Est is definitely Open! Here is their Facebook Page: https://www.facebook.com/Enoteca-Vinum-Est-141453379246304
thanks