Love is ALL

Dolce Natale

Alessandra Cenna

Il Pandoro XBE Giancarlo Perbellini - Dolce Locanda 

Spritz" chalices - "Litro" carafe - "Goti" water glasses -  Massimo Lunardon  & C.

 Venini vase

 © Alessandra Cenna 

For adults and children, celebrating Christmas means sharing love, friendship, warmth, memories,

but also flavors and scents in family intimacy.

The tradition of culinary celebrations knows no borders. Each country has its own recipes for typical cakes and sweets.

Il Pandoro XBE Giancarlo Perbellini - Dolce Locanda 

Scented star Diptyque Paris © Alessandra Cenna

In France and around the world, the famous tradition of the Christmas log finds its roots in the rites of ancient ceremonies paying homage to fire and fertile soil.


Originally, it consisted of a sponge cake covered with buttercream and decorated with holly leaves.


From 1945, it became the undisputed queen of Christmas meals and its preparation evolves to the rhythm of ganaches, mousses and soft cookies.


Each pastry chef takes pleasure in reinventing textures and flavors to surprise the taste buds of unconditional fans of this iconic dessert.In Italy, the Christmas spirit has given birth to many sweets and various specialties such as Zelten, Gubana or Penagiallo and Panforte.


But from the north of the peninsula, two cakes remain sacred for the family Christmas feast, the Pandoro and the Panettone.Odes to flavors and simplicity, their stories remain intimately linked to Italian legends and beliefs.The Pandoro, a light and fluffy eight-pointed star, took its name of «Golden Bread» from the yolks of the eggs that compose it and which give it its golden color.


It was in Verona in 1884 that Domenico Melegatti obtained a patent for a Christmas cake from the Ministry of Agriculture and Commerce. 

But its origins date back to the Middle Ages and the Venetian Republic when wealthy aristocrats and traders loved to adorn their sumptuous tables with this cake covered with gold leaf in the purest inspiration of the Orient.


The Veronese painter, Angelo Dall’Oca Bianca, designed the shape of the current mold with a truncated pyramid and eight points. 

Very simple in terms of the list of its ingredients since it consists of butter, eggs, flour and sugar, it nevertheless requires real know-how in its realization because of the yeast and its cooking.


The Panettone, cylindrical in shape like a dome, remains traditionally linked to Milan.

Also in the Middle Ages, on Christmas Eve, all citizens had the opportunity to bake in the ovens of the city a wheat cake filled with honey and butter while the rest of the year wheat bread was reserved for the richest.Several legends attribute its creation to a clumsy kitchen diver, Toni, who, having burned the bread, offered a dessert made up of the remaining ingredients, giving it at the same time the name of Toni’s Bread, which it became in Italian Panettone.

At first, this cake had a lower shape. Angelo Motta in the ‘20s gave it it’s more elongated appearance that has remained since.

This exquisite soufflé brioche owes its flavor to its candied fruits, grapes, oranges and lemons.

Chocolate Panettone  -  Iginio Massari 

 Villeroy & Boch Plate

 © Alessandra Cenna 

Small glasses "I Maggiolini" Massimo Lunardon & C.

 ©Alessandra Cenna 










Pandoro and Panettone divide and bring together all of Italy in their heart of delicacies to celebrate the holidays with the family.

No need to choose, you might as well enjoy both! And to celebrate even more worthily, add the wonderful other regional variations prepared with passion by the Pastry Masters of the country such as Nadalin, Bossolà, Bovolone and Offella ...



In Italy, the Christmas tradition always

has an air of “Dolce Vita”

as tasty as it is joyful.




© Francesco Cancarini Bruum Studio srl







Born in Brescia in 1942 from a mother who was a Chef and a father, who was a Canteen Director, the Maestro cut his teeth in French-speaking Switzerland alongside the Maître Pâtissier, Claude Berger.


He then became a consultant in the food industry for several major brands before devoting himself entirely to artisanal pastry.

In 1971, supported by his wife Maria, he opened the “Pasticceria Veneto” in Brescia.


His strong personality, full of authority and humanity, combined with great rigor and a constant concern for perfection, has enabled him to reach new heights and to be considered as the greatest Italian pastry chef.

He accumulates prizes and awards with immense celebrity through his participation in TV shows like MasterChef Italia and Celebrity MasterChef Italia.









Elected in 2019 as the best Pastry Chef in the world at the World Pastry Stars, il Maestro has shared his know-how and his genius with his collaborators. Realizing that teamwork is the key to real success, he is also very close to his children, Debora and Nicola.


Considered as the king of Panettone, il Maestro has made all the desserts of the Italian tradition. Very beautiful books bring together his precious interpretations of recipes for national and regional specialties.


In his shops in Brescia, Milan, Turin and very soon Verona, his tasty creations are recognizable among a thousand. They sing the delights of Italy in the heart of Tiramisu, Dolce Fragolina and Biancomangiare ...

Bussola’ Iginio Massari

 © Alessandra Cenna 

Iginio Massari Chocolate Panettone 

Massimo Lunardon & C. "Sprtiz" chalices. 

 © Alessandra Cenna 






His illustrious Panettone in its classic or chocolate version remains the most famous of his wonderful cakes. 


The whole secret lies in a very elaborate preparation which takes time in the proving as in the kneading. The flavorful paste is rich in candied Calabrian oranges and grapes. It is tasted majestically in its icing of almonds, hazelnuts and amaretti.As for Bussolà, this leavened cake typical of the city of Brescia combines simplicity and flavor. Its light crown floats on the scent of butter, vanilla and lemon peel.


 Il Maestro gives Christmas all its gourmet magic 

in the greatest tradition of divine desserts.















Heir to a family of pastry chefs, his grandfather Ernesto and his uncle Enzo, to whom he dedicated his famous Panettone and Pandoro, Giancarlo Perbellini, born in 1964, Chef of Veronese haute cuisine, first preferred catering to baking cakes.

Trained in prestigious houses, such as "Le Taillevent" and "L’Ambroisie" in Paris, his career seemed all mapped out.

In 1989, he opened his first restaurant with two Michelin stars near Verona.

About fifteen years later, he took his place in front of the Basilica of San Zeno with his "Casa Perbellini" and inaugurated his "X Dolce Locanda" pastry shop.


© Salvatore Militello

Mille-feuilles XBE Giancarlo Perbellini - Dolce Locanda 

 © Alessandra Cenna 





Today, he has lost count of the international awards that adorn his true culinary empire with his nine establishments.


His cuisine and pastry are inspired by his native land, but Chef Perbellini has imposed a style of his own in all his recipes, which combine flavors and unique sensations.

Master Pastry Chef, he is the virtuoso of Millefeuilles, his famous and inescapable specialty that he prepares with a very light cream covered with amaretti powder.

His wonderful world of sweets reaches new heights with his Christmas creations.


He still manages to innovate with great classics such as Pandoro, Panettone and Bovolone. His Pandoro combines softness and intensity in total lightness thanks to his mastery of the art of sourdough and his fabulous skill.










As for his Panettone, it has nothing to envy with its delicate spicy aroma of rose and bergamot. His iconic Offella, renamed Bovolone in honor of his native village, charms with its subtle almond fragrance.


At Giancarlo Perbellini, taste experiences amaze with the idyllic marriage of beauty and goodness.

His pastries are the promise of an unforgettable Christmas.

Il Bovolone  XBE Giancarlo Perbellini - Dolce Locanda 

 © Alessandra Cenna