The scent of a finish line

There are scents that linger.
The taste of freshly baked panettone, for example, is one of those you never forget.
When Dissapore named us Best Emerging Panettone 2024 , the first thing we did was open the oven.
Not to celebrate, but to remind ourselves where it all began: from a dough that rose slowly, silently, inside our little workshop in Atripalda.

"There are no awards without roots. And our roots smell of flour, butter, and Irpinia."

An award that speaks of time

That prize is not the result of a race, but of a journey.
Of days spent listening to the sourdough starter, of nights when the dough rose while the world slept, of trial and error, intuition, patience.
When someone recognizes value in what you do, they don't just reward the result: they reward the time you spent understanding it.
And for us this is the deepest meaning of that title: time as an act of love.

Behind every slice, a philosophy

The panettone that won over the jury wasn't created to amaze.
It was born to be true.
Inside there are only real ingredients: Italian flours, Normandy butter, candied Ribera oranges and Raito lemons, and Irpinia honey.
No flavors, no shortcuts.
Each element is chosen for harmony, not for effect.
And each scent tells a part of our philosophy: to make desserts that have soul, that are born from thought and not from haste.

The value of the silent team

Behind the name The Rag there are not only us who knead.
There are hands that candy the fruit, that nourish the yeast, that fold the packages one by one.
There are those who collect chestnuts, those who bring honey, those who turn on the laboratory light before dawn.
This award belongs to all of them.
Because every gesture, every detail, every attention contributes to creating that softness that has found recognition today.

“Success, for us, is knowing that a collective idea can become a shared fragrance.”

A thank you that smells of the future

Receiving this award doesn't close a journey: it opens it.
It reminds us that we are headed in the right direction, but that there is still much to study, understand, and improve.
We want to continue to grow our leavened products as ideas grow: slowly, but with conviction.
The goal is not to make "the best panettone," but to continue making panettone that speaks of us, our land, our way of thinking.

A milestone that comes back to the starting point

When the news arrived, there were no loud toasts in the lab.
Just a smile, a scent, and a shared thought: “We made it, but we’re not finished.”
The sourdough starter continued to breathe, and so did we.
Because every recognition, however important, is just a different way of remembering why we started: for the love of true things.