FLAMIGNI Traditional Panettone 1kg

£22.00 £17.00

Flamigni ‘Classico’ Panettone with raisins, candied orange and lemon peel.  Wrapped by hand.


Panettone was invented in Milan, but has since then conquered all of Italy. It is the symbol of Christmas, and the Italian sweet best known abroad. It represents Italian traditional food culture for festivities.

Flamigni produces its panettone with high quality natural ingredients. Production processes follow traditional criteria and some phases are characterized by a manual intervention in order to exalt the goodness of ingredients.

Panettone is a genuine and digestible product, since Flamigni aims to create healthy products of high organoleptic quality.


The Flamigni brothers Armando, Lieto and Aurelio, opened a pastry and coffee shop in Saffi Square in Forlì in 1930.

A few years later they had already opened other shops in nearby towns and almost all travelers coming from the North to the Adriatic coast were stopping by.

What were the secrets of such a success? A touch of discipline and the choice of the best ingredients. To say it in one word: quality!

In the seventies, inspired by Marco Buli, son-in-law of one of the founders, Flamigni started focusing on production. Volumes increased, but they kept care and attention to production process unchanged. Nougat, in all its variant, became the flagship product in their range.

Later they enriched their range thanks to a love story. Love for a great Italian specialty: Panettone. Since it has always been their will to do things in the right way, they opened a new production facility in the Langhe region, in collaboration with Antonio Fava, local artisan baker. Today the protagonists of the company are: Marco Buli, his daughter Renata, responsible for foreign markets and selection and design of packaging, and his son Massimo, responsible for sales and marketing.

They have a plant in Forlì where they produce nougat and biscuits. Pierluigi Bergamaschi is responsible for nougat production for which they still use traditional machines with copper containers. Their biscuits range is produced following traditional processes under the supervision of Roberto Ravaioli. In the plant in Piedmont, Ivan Cavallo, a skilled young man who learned his job inside the company, is responsible for yeast, while general supervision belongs to Antonio Fava.