In Altroconsumo’s panettone test, two commercial brand products triumphed, both under 7 euros. A surprise confirmed by an in-depth analysis in the laboratory – where the verification was done on ingredients, safety and quality – and by a blind tasting carried out in Bolzano, Bologna and Matera, with over 160 consumers involved
At Christmas you can enjoy an excellent panettone even without emptying your wallet: the latest Altroconsumo test shows that three of the top four panettones in the ranking cost under 7 euros. A pleasant surprise, which demonstrates how quality does not only belong to high-end products or the most renowned brands. In fact, the winners are the panettone of commercial brands, which with prices around 6 euros they not only respect tradition, but also outperform many more expensive competitors. Our comparison – conducted on 12 classic panettone with raisins and candied fruit – evaluated composition, quality, safety and taste, to understand which ones really deserve a place at the center of the Christmas table.
How Altroconsumo chose the best panettone: criteria and laboratory tests
The selection of the panettoni in the competition started from the real habits of consumers: over a thousand registered for the Qualify community they indicated to Altroconsumo which brands they buy most often and which ones they preferred last year. Altroconsumo has thus identified 12 classic panettone (some products have a glaze made with almonds or hazelnuts), purchased in normal stores, and subjected them to a rigorous analysis process. Compliance with the legal requirements for “noble” ingredients such as egg yolk, butter and fruitthe presence of preservatives, the quality of preservation (number of peroxides), the possible presence of molds and yeastsand the correspondence between actual and declared weight. Result? At the top of the ranking is a commercial brand product, the classic panettone Coopwhich wins the double title of Better than Test And Best Buy. Alongside Coop he obtains the title of Best Buy another panettone distributed by one of the most well-known supermarket chains, Thanks (Esselunga): both of these panettone are distributed in the stores of the chains of the same name at a price of around €6. A great price for quality products.
Composition and ingredients: what makes a panettone really good
To understand which panettone really deserves the label “best”Altroconsumo started from the ingredients that make the difference: eggs, butter and fruit. This is where the real game of quality is played, because the law It does set minimums (at least 4% of egg yolk, 16% of butter and 20% of fruit), but the best products go beyond – and you can feel it.
In the test they stand out Coop and Giovanni Cova & C., which reach a yolk content of 11%, followed by Maina which is close to 10%. The others remain further behind, with percentages between 5 and 7%. Even with butter the picture is similar: only Coop, Giovanni Cova & C., Le Grazie (Esselunga) and Il Viaggiator Goloso obtain a positive evaluation, while the majority of panettones remain on the minimum threshold (16–18%).
Chapter fruit: here the real issue is not just the quantity, but the balance between raisins and candied fruit – and the presence of the more prized citron. Only Giovanni Cova & C. and Bauli passed the test brilliantly, with around 30% of fruit well distributed. In other products theraisinswhile the Motta panettone remains at the legal minimum.
On the safety front, Altroconsumo reassures consumers: the panettone analyzed shows excellent conservation. The analyzes on peroxides (which measure the oxidation of fats) gave very good results and sorbic acid was detected in no sample, a preservative however permitted by law. Small note on weight: four products (Coop, Bauli, Il Viaggiator Goloso and Fiasconaro) are slightly below the declared level, although remaining within the 2% tolerance. Further good news comes from checks on molds and yeasts: no trace in the 12 panettone, a sign of correct production processes and optimal conservation.
Tasting: the jury is severe, no panettone shines
The most awaited moment – the taste test which took place in the cities of Bolzano, Bologna and Matera – should have crowned the panettone “Chosen by consumers”, the new label reserved for products that truly excel in taste. But the jury, made up of over 160 consumers, was not impressed this year: all 12 panettones received a simple sufficiencystopping at 3 stars. Nobody disappointed, but nobody shone.
In terms of labels, the panettoni in the test comply the mandatory information required by law and most also pass the checks on optional indications well. However four products (Giovanni Cova & C., Il Viaggiator Goloso, Tre Marie and Galup) only get a pass.
The most frequent gaps concern the absence of useful data for the consumer: recommended portion, production date, shelf life after opening and even the manufacturer’s contact details. In some cases, important elements of the ingredient list are also missing, such as the quantities of fruit, butter and eggs, or storage instructions. Details that weigh on the final evaluation and which, in a traditional product like panettone, they make a difference in transparency and clarity.
How to recognize a good panettone (even without being an expert)
Finding the right panettone may seem like a feat, but a few details are enough to understand if the dessert you have in your hands is truly of quality. The first glance goes to its shape: the dome must be high and well developedwithout excessively overflowing the baking cup, which ideally should be rigid to better support the dough. The crust must be uniform, compact, never burnt. Another telltale sign is the shoeingthe typical cross cut: it is not only aesthetic, but allows the dough to grow harmoniously, guaranteeing a soft and aromatic panettone. When cut, the pasta must be soft and yellowbecause the more intense the color, the greater the quantity of yolk used. The internal structure also tells a lot: the alveoli must be large and irregular – if they are dense and homogeneous, you are closer to a pandoro than a panettone.
Fruit and candied fruit are the real litmus test: they must be abundant and well distributedwith good quality candied fruit and the presence of cedar, a more valuable ingredient than orange. Finally, trust your nose: the scent must be typical of naturally leavened dough. If you notice excessively bitter notes or an acidic aftertaste, the dessert may have been overcooked or contained poor quality raisins.
