Classic or without raisins and candied fruit, with zabaglione cream, icing, or chocolate, vegan or light; and for Sardinian palates, with spiny artichoke, pompia, Vernaccia, or myrtle, but also dried sausage and pecorino cheese. Even in Sardinia, whatever your taste, artisanal panettone remains a must-try during the Christmas season.
"For several years now, more and more consumers have been choosing artisanal panettone ," comments Giacomo Meloni, President of Confartigianato Imprese Sardegna , "not only in Sardinia and the rest of Italy, but also around the world, such as in the United States, where it has become a veritable obsession, with Italian bakers and pastry chefs battling to satisfy every palate. Therefore, it's also an attractive business for small food businesses in Sardinia . We encourage you to buy it in shops and retailers that sell local artisanal products."
According to a survey by the Confartigianato Research Office, 6 out of 10 families purchased products for special occasions, favoring mostly traditional ones, marking a growth in the artisanal sector. Furthermore, the growth in the panettone market is driven by an increase in buyers of this type of product, boasting a total of 4.9 million products sold and a value of €109 million, with artisanal products accounting for over 50% of the market value.
Many consumers also buy panettone outside of the holidays, with nearly 40% saying they would do so year-round, according to a Nielsen survey.
But how can you recognize a genuine Sardinian artisan product? The only solution, Confartigianato specifies, is to carefully read the label, which represents a mandatory and precise "identity card," which must list ingredients and allergens. Above all, it's important to ensure the product is free of "chemical agents," preservatives, or other ingredients typical of mass-produced products.
As for prices, artisanal panettone and pandoro range between 15 and 20 euros per kg.
"As a trade association," Meloni emphasizes, "we are working to increasingly promote 'short supply chain' products. We already have excellent examples in Sardinia of locally sourced bread, with the wheat grown, milled, baked, and distributed, all within a few kilometers." "Our ambition," the President concludes, "is to further promote traditional Sardinian Christmas food products, beyond panettone and pandoro. A rediscovery and promotion of these products, one among many being su pani arrubiu, a true precursor to modern panettone, could bring these ancient specialties back into fashion, spark new businesses, and help grow the local economy."
