A dessert born from an idea, not a recipe

Every year, when the air begins to smell of winter, our laboratory fills with the most beautiful sound: that of rising dough.
For us, panettone is not just a simple holiday dessert, but a statement of identity.
It is the place where our philosophy takes shape, where thought meets matter and time becomes the secret ingredient.
It's born from living sourdough, select flours, listening hands, and a simple question: how can we express Irpinia through a scent?

“A panettone isn't invented, it's built with patience, respect, and memory.”

Sourdough and slowness: life inside the dough

Our sourdough starter is a living being that has accompanied our history for years.
We nourish it every day, we observe it, we listen to it.
Everything comes from him: the structure, the aroma, the softness.
Time does the rest.
Days of slow leavening, measured temperatures, attention to the dough's breathing.
There is no shortcut, there is no trick.
There is only the will to let things happen in their natural rhythm.

Ingredients that speak of home

Every raw material has a name and a face.
The oranges come from Ribera, the lemons from Raito, the chestnuts from Serino, the honey from the woods of Irpinia.
They're not just ingredients: they're stories, people, and territories that become part of our mix.
We choose them because they represent us, because they tell the story of a generous and discreet land.
Every time we open a panettone, we want its aroma to take us back to a place, a memory, a familiar feeling.

The collection of our reasoned panettone

  • Traditional — The perfect balance of lightness and aroma. Carefully candied Ribera oranges and Raito lemons, a soft and luminous dough. It's the starting point of every dream we make.

  • Absolute Chocolate — Cocoa dough, dark and milk chocolate chips: a thoughtful, yet never overdone, indulgence. Pleasure, when considered, becomes elegance.

  • Orange and Chocolate — The light of citrus meets the depth of dark chocolate. An embrace of contrasts, chiaroscuro, and balance.

  • Coffee and Dark Chocolate — The gentle essence of Arabica coffee intertwines with the roundness of dark chocolate. A dessert that caresses, not overwhelms.

  • Serino Chestnut — Our most intimate panettone. Candied chestnuts and chestnut honey: the Irpinia autumn captured in a single dough.

  • Chamomile, Lemon, and Rosemary —A poetic scent. Chamomile soothes, lemon enlightens, rosemary refreshes. A stroll through the gardens of memory.

  • Barley and Chocolate — Inspired by the simple gesture of sharing a barley coffee. Roasted, smooth, authentic. It smells of slow mornings and true thoughts.

Each flavor is a nuance of our philosophy: thoughtful, balanced, reasoned.
We don't follow trends, we follow emotions.

A gesture of memory and future

The Rag panettone is also a gesture of responsibility: towards the land, towards those who produce it, towards those who taste it.
It is a handcrafted product that embodies the truth of time and the delicacy of hands.
When it arrives on the table, we don't want it to be just a dessert, but a moment of awareness, a way to rediscover slowness, the scent of butter, the poetry of a sincere bite.

“Eating thoughtfully also means celebrating thoughtfully: recognizing the value of what makes us feel good, with balance and gratitude.”

A panettone, a land, a vision

Our panettone tells the story of Irpinia because it is born from the same essence: tenacity, patience, humility, and light.
Every leavened product is an act of love for our land, a promise of authenticity, a reminder that things done well take time.