Vosges x ReLanghe Cranberry White Chocolate Panettone

This panettone is perfection. This is not a regift. Light and Flaky. Hailing from the Langhe, made by hand in small batches.

A year in the making, we have partnered with our dear friends in Italy, the Cerettos, who produce the most exquisite I.G.P. Piemonte hazelnuts, Barolo and food experiences in the world, to curate a panettone that is the “kiss you’ve been waiting for your entire life”

Treat yourself or your loved ones to panettone like you've never had it before.

The history of panettone originated in 15th century Lombardy, the Northern Italian region with the capital of Milan. Back then, panettone was made from wheat flour and without candied fruit, making it much more dense—and much less sweet—than the panettone we know today. Around the 19th century, bakers began incorporating ingredients like sugar, butter, eggs, and raisins, turning panettone into a more recognizable form. At the same time, an influx of Italians immigrated to South America and began putting a local spin on the traditional recipe, with additions like dried papaya or chocolate. To be recognized as panettone, it must be made with 16% butter and at least 20% candied fruit for it to be considered authentic under Italian law.