Panettone or pandoro? It's a tough choice, so we put 18 to the taste test with _The West Australian _'s food editor Rob Broadfield, My Kitchen rules star Daniela Pirone and Lorenzo Schiaffini, head chef at Jamie's Italian in the CBD, and asked them to rank the top three.
Before it even came to the crunch, their fate was sealed. A good panettone shouldn't sag in the middle (a couple did). It should be fragrant, with a soft, light texture (some were doughy) and the paper wrap should peel off easily - it means it's been well baked. Pandoro is always plain and more like brioche, with a nice buttery flavour.
We sourced ours from European Foods Wholesalers, Pisconeri Fine Foods Inglewood, Coles in Inglewood, Charlies Fresh Food Market in Morley, Simon Johnson, The Grocer and Myer. Prices ranged from $6.95 (750g) to $60.40 (750g).
Simon Johnson, $49.95 (1kg Panettone): Great natural flavour, moist, with amazing candied fruit.
Loison , $12.95 (500g Panettone): Cooked perfectly; nice and moist.
Motta, $11.20 (750g Panettone): Uniformly cooked, nice and soft with great smell.
Azzurri , $11 (1kg Pandoro): Love it. Evenly cooked with light texture. A good standby, especially if you have kids who don't like candied fruit.
Simon Johnson, $49.95 (1kg): Great packaging. Very moist with good texture and wonderful fruit.
Perugina, $24.75 (750g Pandoro): Delicious and light with lovely texture. For my palate, plain is always best.
Simon Johnson, $49.95 (1kg): Love the sugar-crusted top. Good texture and fantastic fruit.
Motta, $11.20 (750g): Light and fluffy, just as it should be.
Loison, $12.95 (500g): Good texture, clean flavour.