Gian Paolo Bassi crafts the world’s most expensive Panettone – and it’s not only for Christmas

The panettone craze has hit UK shores with gusto, as Italy’s classic Christmas cake now graces the shelves of every retailer, from corner shops to upscale boutiques and superstores – and rightly so. Its irresistible texture, rich flavour, and endless potential for artisanal craft mean panettone can range from a modest £10 treat to an extravagant £100 masterpiece.

Pastry chef Gian Paolo Bassi, a finalist in the World Panettone Championship, believes this beloved cake could transcend its festive boundaries. For Bassi, breaking the mould is literal: his innovation involves baking panettone in bespoke Carrara marble moulds, meticulously engineered to enhance moisture retention, delivering an unparalleled softness and flavour.

The marble moulds are anything but wallet-friendly, and the complex, time-intensive baking process yields what’s now considered the world’s most expensive panettone. It’s a perfect harmony of tradition meeting innovation, resulting in a true masterpiece of pastry.

Marmocottura: A marble revolution

Here’s where things get truly extraordinary. Marble isn’t just aesthetically pleasing – its natural heat retention and even heat distribution extract a depth of flavour and texture unmatched by traditional baking methods. Carrara marble’s calcium carbonate subtly neutralises bitterness, revealing a luxurious softness that’s utterly addictive.

Bassi’s innovative technique doesn’t stop at panettone. His team is currently pushing culinary boundaries by experimenting with muffins, soufflés, focaccine, and artisan bread, each distinctively elevated by the marble’s unique properties.

Premium ingredients, impeccable results

Each Marble Panettone declares its quality through ingredients carefully sourced for their exceptional character:

• Alpine butter from Italy’s rugged Dolomites

• Ancient-grain flour, naturally low in gluten yet rich in personality

• Wild Manuka honey harvested from pristine New Zealand landscapes

• Birch sap from frost-kissed forests of Northern Europe (used instead of water)

• Celtic sea salt, meticulously chosen for its depth and nuance

The panettone dough undergoes a patient, 36-hour leavening entirely within marble moulds, embodying the belief that true perfection cannot be hurried.

We had the pleasure of sampling this exquisite panettone at a private tasting event held at London’s Savoy Hotel – a setting that perfectly complements the luxury of the pastry itself. Delightful enjoyed alone, it becomes truly sublime when paired with rich creams and a glass of golden Sauternes.

The panettone’s distinctive square form, resulting from its marble mould, and its striking presentation prompt the delightful thought that perhaps panettone isn’t just a part of Christmas; perhaps Christmas itself is made richer by panettone, a delicacy fully capable of standing proudly on its own.

Food Desk
Photos: Filippo L’Astorina

For further information about Gian Paolo Bassi and his panettones, visit the website here.