Twenty years of Unusual Panettone... twenty years of Unusual Dinners. Today it is trendy to talk about Panettone in summer or to use it as an ingredient in sweet or savory dishes. However, as far back as 2003, Dario Loison was a pioneer in this innovative culinary concept. This bold idea was realized thanks to the collaboration of chef friends, who believed and developed it together with him. Here is a chronology that recounts two decades of extraordinary dinners created with the participation of award-winning and non-awarded chefs, documenting Dario Loison's vision also as a pastry chef.

2003
Panettone – Traditional flavors interpreted for Dario Loison
Five Senses – Malo (Vi)
In 2003, at the Cinque Sensi Restaurant in Malo, the first of the evenings which in the future will be called “Insolito Panettone” was held on 23 October 2003. On this happy occasion, Panettone was interpreted and reworked as the protagonist ingredient of some dishes. Here are the ones:

  • Gargati with pink livers, Panettone crumbs and cauliflower cream.
  • Panettone bruschetta with Torresan breast stuffed with foie gras, caramelized onion and drops of Pinot Noir.
  • Panettone Pan Perdù with Sicilian candied orange sorbet and Guanaya chocolate sauce.
  • Composition of crispy apple and Panettone ice cream.
  • The Panettone trilogy: coffee, Calabrian mandarin, nougat.

The evening aroused great curiosity, later confirmed by the enthusiasm of all the participants, because the dishes created by the talented Morgan Pasqual were tasty and convincing as well as innovative.

2005
The Unusual Panettone – Multi-sensory tasting ideas
Al Camin – Bassano del Grappa (Vi) and Godenda – Padua
In 2005, Dario Loison “christened” two themed dinners “The Unusual Panettone – multi-sensory tasting ideas“.
The first was held on 20 January 2005 at the “Al Camin” Hotel Restaurant in Bassano del Grappa. The chef of the restaurant, Alessandro Favrin, proposed three interesting recipes based on Panettone:

  • Suckling pig tortelloni with vanilla plums, apples and Panettone crumbs, paired with Custozza Cabernet Val Molin
  • Quail in casserole with caramelized spring onions in wine reduction on Panettone bruschetta, paired with Cabernet Val Molin di Custozza
  • Torcolato semifreddo and Panettone with chocolate bonet and vanilla sauce.

Truly unique dishes, the result of an experimentation that is both refined and daring which has enhanced the taste and aroma of Loison Panettoni.

 

The second dinner was held on 13 December 2005, and acting as an accomplice to Dario Loison in Padua, in addition to the Tenconi winery in Visnadello, was Chef Stefano Agostini, assisted with his brothers at the “Godenda” restaurant. These are the dishes offered:

  • Bloc of goose foie gras with pumpkin puree, chicory and almond panettone
  • Panettone timbale with marron glacé and pigeon in cabbage broth
  • Veal fillet in a sour cherry Panettone crust, chicory and panettone sauce
  • Classic Panettone semifreddo in vanilla sauce and Malaga ice cream

An original experience where the contrast of sweet in savory foods played an intriguing and innovative role.

2007
The Unusual Panettone and the values ​​of food and wine
From Remo – Vicenza
On 27 September 2007, great participation in the convivial event organized by the Rotary Club of Vicenza at the Da Remo Restaurant, on the occasion of a meeting on the theme “The cultural values ​​of food and wine and rural tourism” hosted by Carlo Cambi. Loison Panettone has been entrusted to the expert hands and creativity of chefs Mario Baratto and Danilo Baratto, to make it the protagonist of original and refined dishes:

  • Goose liver with reduced port and toasted classic panettone
  • Pumpkin cream with panettone croutons with late Ciaculli mandarin and scorzone from Colli Berici
  • Low-fat cannelloni with lemon Panettone
  • Guinea fowl with chocolate sauce and chocolate Panettone

A superb evening which fully succeeded in making the most typical of Christmas desserts the protagonist with truly surprising combinations, served as… the first and second course of a refined and highly original dinner.

2008
Put Panettone on the table, or the Unusual Panettone in San Biagio
Enoteca la Corte – Cornedi Vicentino (Vi)
Dario Loison and Mauro Pasquali, Slow Food Vicenza, wanted to propose a very particular menu on 7 February 2008, where panettone was the common ingredient in all dishes; the difficult task was entrusted to Enrico Pianegonda and Marisa Piacentini Frigo of the Enoteca “La Corte” in Cornedo Vicentino, who accepted the challenge and did their utmost to make the most of every aspect of this unusual menu as follows:

  • Pangnocco with sheep’s ricotta and raisins and lemon Panettone
  • Drops of Classic Panettone in tempura
  • Foie gras escalope on Classic Panettone crouton and Torcolato sauce
  • Venison stew and Noel Panettone dumplings
  • Puff pastry soup with sour cherry Panettone

A large menu, well studied and balanced, to make the panettone a little less unusual.

2009
Danilo Angé interprets “The Unusual Panettone”
NH Hotels – Milan
Such was the success of the “Insolito Panettone!” idea. that Dario Loison saw fit to export the format to Milan on 12 June 2009 at the NH Hotels on the occasion of TuttoFood, entrusting the creation of the dishes to chef Danilo Angé, then pairing each course with the exceptional Maculan wines.
During the evening, which saw the participation of over a hundred of the most loyal customers and representatives of the national and international specialized press, Loison Panettone was the main ingredient of a surprising menu:

  • Goat cheese, pineapple compote and Classic Panettone crumble
  • Roasted potato gnocchi, apple puree, crispy bacon and Classic Panettone
  • Paccheri with anchovies au gratin with
  • Panettone and broccoli sauce
  • Duck foie gras millefeuille and Panettone with late Ciaculli mandarin
  • Cod fillet au gratin with Classic Panettone with peach and asparagus sauce

To close the menu, a tasting of the finest Loison biscuits and of course the Magnum Classico panettone, with Prosecco, Amarena and Ciaculli Late Mandarin served by the slice.

2011
Danilo Angé and Fabrizio Ferrari interpret the Unusual Panettone
NH Hotels – Milan
At the second edition of Insolito Panettone in Milan, the Chefs doubled their numbers and, alongside Danilo Angè, they were joined by Fabrizio Ferrari, also at NH Hotels in Milan, who on 10 May 2011 created a creative menu where Panettone was the protagonist undisputed. Everything was accompanied by Cavazza and Piovene Porto Godi wines.

Danilo Angè:

  • Tuna cubes au gratin with panettone, pea cream and capers
  • Mozzarella tortelli, bottarga and lemon panettone
  • White and green asparagus cream, citrus peel and mandarin panettone crumbs
  • Risotto with red wine reduction, robiola and ginger and apricot panettone cream

Fabrizio Ferrari:

  • Marinated salmon with Sorrento lemon and panettone crust
  • Panettone and foie gras millefeuille
  • Panettone risotto
  • Veal fillet in panettone breadcrumbs with golden potatoes, raisins and pistachios

The evening was also dedicated to the presentation of the Veneziana, a typical dessert of the Venetian tradition, offered in four flavours: Classic, Black Cherry, Late Ciaculli Mandarin and Bronte Pistachio, the latter two Slow Food Presidium ingredients.

2011
Unusual Panettone
Osteria Ripasso – Verona
On Thursday 17 November 2011 a Gala was organized at the Osteria Ripasso in Verona, where the Panettone from the Loison Pasticceria (VI), reworked into a long series of singular dishes by the Chefs Alberto & Adriano, was accompanied by the Vini Franciacorta rosè La Valle wines and Moscato D’Asti Bera. Here’s the menu:

  • Classic panettone crostone with pimientos del piquillo pepper and anchovy bed from the Cantabrian Sea
  • Fig panettone roll with mascarpone and smoked duck ham
  • Panettone gnocchi with white meat ragout and crispy bacon
  • Panettone risotto with Ripasso Contrà Malini and Monte Veronese reduction
  • Sea bass pocket stuffed with fresh spinach and panettone
  • Pork fillet in panettone breading, with golden potatoes, raisins and pistachios
  • Tiramisu with panettone and chocolate
  • Panettone triumph

The evening, accompanied by atmospheric piano music, was a great success.

2011
Unusual Panettone
Qubo temptation
In collaboration with Pasta Pinton, Vini Colle di Bugano, Cantina Masari
On Wednesday 26 October 2011 an unusual gastronomic temptation made its way into a collaborative event: Pasta Pinton, Vini Colle di Bugano and Cantina Masari joined forces to create a truly unusual culinary experience!.

After a tasty aperitif made by Qubò based on pan pizzas (Roman style with stracchino, mortadella and rocket and classic with tomato and buffalo mozzarella) and a fresh Pinton pasta with chicken and vegetables from the garden, the undisputed protagonist of this evening was the ‘Unusual Panettone, a creative dessert that combined the traditional panettone with surprising ingredients:

  • Rice and milk with Montegalda goat cheese, panettone crumbs and lime juice
  • Duck breast with black cherries on a sour cherry panettone crust
  • Capon livers with gianduia chocolate on fig panettone

A dinner that celebrated the culinary creativity of all the protagonists and the art of mixing flavors in a bold and innovative way.

2012
Panetun Night
Mirror Lounge & Restaurant The Hub Hotel Milan
On this special evening, hosted at the Mirror Lounge & Restaurant of The Hub Hotel in Milan on 31 January 2012, guests had the opportunity of a unique culinary experience, curated by chefs Sandro Mesiti (Mirror Lounge & Restaurant The Hub Hotel ) and Alberto Basso (3quarti Restaurant in Grancona – Vicenza), organized by Dario Loison and Carlo Vischi. Here is the menu to discover unusual and delicious combinations with Panettone:

  • Finger food and appetizers – Valdobbiadene DOCG Spumante Brut 2011 Fagher – Le Colture
  • Amuse bouche – Panettone roll with mascarpone and salted meat – Valdobbiadene DOCG Spumante Brut 2011 Fagher – Le Colture
    Starter – Panettone and foie gras millefeuille – Valdobbiadene DOCG Spumante Cartizze 2011 – Le Colture
  • Rice and milk with Cantabrian anchovies, dried tomatoes and classic panettone croutons Loison – Birra Audace – 32 Via dei Birrai
  • Veal fillet in panettone breadcrumbs, golden potatoes, raisins and pistachios – Valpolicella Classico Superiore La Fabriseria 2008 – Tedeschi
  • Dessert Revisitation of panettone in evolution 3.4 – Valdobbiadene DOCG Sparkling Extra Dry Pianer 2011 – Le Colture

This unforgettable culinary evening certainly left a sweet impression in the hearts and palates of all those present. A celebration of culinary creativity that made Loison Panettone the undisputed protagonist of a unique evening.

2012
Panettone all year round
Wednesday 17 October 2012
Casta Diva Resort in Blevio, Lake Como
Panettone, a delight traditionally associated with the Christmas holidays, has proven that it can conquer the palate at any time of the year. On Wednesday 17 October 2012, at the Casta Diva Resort in Blevio, on the shores of the picturesque Lake Como, panettone was the protagonist ingredient reinterpreted in an exceptional menu by chef Alessio Mecozzi:

  • Signature sandwich with Noblerot IGT from the Province of Pavia.
  • Panettone ribollita, a delicacy accompanied by the prestigious La Giostra 2010 “Muller Thurgau”.
  • Rack of pork in a panettone crust with chilli cabbage, served with the excellent Costarsa ​​2008 D.O.C. “Oltrepò Pavese Pinot Noir”.
  • The final dessert, Pain Perdu with caramelized apples, rosemary and lemon ice cream.

This extraordinary evening demonstrated that panettone can be enjoyed all year round, not just during the Christmas holidays. A culinary experience that celebrated the union between Italian gastronomic tradition and the creativity of chef Mecozzi, all in an enchanting setting on the shores of Lake Como.

2012
Dario Loison presents “An unusual sweet and savory encounter”
Teodorico Re Restaurant (Vr)
In an evocative combination of sweet and savory, Dario Loison presented “an unusual encounter” at the historic Teodorico Re restaurant, a consolidated presence in Verona for 60 years. The event was held on Friday 16 November 2012 and was curated by executive chef Leonard Belluzzo. The menu proposed:

  • The unusual crunchy panettone and almonds with pumpkin puree with Garda oil.
  • Vialone rice creamed with marinated egg yolk, pork morsels and panettone crumbs.
  • Chanterelle cappuccino with panettone coffee foam.
  • Consistency of tuna with Ciaculli panettone with crocc fin.
  • Unusual pandoro transparency with traces of chocolate, Pannier champagne syrup and fruit sawdust.

The wines selected to accompany this extraordinary gastronomic experience were: Pico Garganega del Veneto 2008 Angiolino Maule, dry yellow Moscato 2011 Manincor, Dindarello Maculan. The evening finally found its climax in the unusual “TranquilloRe” cocktail created in TeodoricoRe’s mixed drinks laboratory.

2012
Lions Club of Castelfranco Veneto and “The unusual Panettone”
Barbesin Restaurant Castelfranco Veneto (Tv)
The Lions Club of Castelfranco Veneto, in collaboration with the brilliant creative mind of Dario Loison, promoted an exceptional event entitled “The unusual Panettone”. This extraordinary gastronomic meeting took place at a historic gastronomic destination in Castelfranco Veneto, the Barbesin Restaurant, on a calm, cool November evening. During the event, guests had the opportunity to discover unusual combinations between the sweetness of the panettone and the savory taste of the ingredients. The menu, curated by Dario Loison, included unique dishes such as:

  • panettone and fig bruschetta with radicchio marinated in kurkuma,
    artichoke toast with classic panettone in sweet and sour pepper sauce,
  • saffron risotto with Morlacco radicchio and crumbled toasted panettone,
  • concluding with the cod log with mandarin and basil scent.

A truly unusual and fascinating culinary experience under the guidance of renowned pastry chef Dario Loison.

2012
The cod of the Venetians – Evening in honor of the Doge Confraternity of Creamed Cod
The Place of Papageno – Villorba (TV)
In the kitchen: Franco Favaretto, Peter Brunel and the staff of Il Luogo di Papageno
An unforgettable evening took place in Villorba, at the “Luogo di Papageno” on Saturday 15 December 2012, in honor of the Dogale Confraternita del Baccalà Mantecato. The event brought together lovers of Venetian cuisine to celebrate the delicious cod in all its gastronomic nuances. The welcoming atmosphere and the scent of traditional cuisine welcomed the guests. Leading the culinary journey was the talented Chef Peter Brunel, who delighted those present with his “Cod broth with olive oil in a straw” and “The egg in cod”. An extraordinary start that prepared the palate for an unforgettable culinary experience.

The menu was a triumph of Venetian flavours, with dishes such as the “Creamed cod on polenta foam with puccia crostini” and the “Cod soup and its bottarga with panettone croutons” masterfully prepared by Franco Favaretto. Peter Brunel amazed with the “Ravioli in a glass with blueberry paste with deer stew and Piave reserve with cod”, a unique fusion of flavours. The evening continued with the “Shoulder of veal on tubers, bark and veal foam” followed by the tasting of the Piave reserve cheese from the Confraternity of Piave DOP cheese which added a further touch of local authenticity.
To conclude, everyone was able to enjoy the Loison Panettone, accompanied by its ice cream, a sweet finale that crowned the evening in honor of cod, a true treasure of the Venetian gastronomic tradition.

2013
Excellent tasting – Unusual Panettone: 3 chefs for 3 dishes
NH Hotels – Milan
The occasion was Fuori Tutto Food, and three great and award-winning chefs were preparing the third edition of the special Insolito Panettone evening, also held at HN Hotels: Andrea Alfieri, Danilo Angè and Enrico Bartolini, who created nine delicious dishes based on Panettone Loison accompanied by wines from three excellent wineries: Cavazza, Piovene Porto Godi, Travaglino. Here’s the menu:

Danilo Angé

Saffron rice cream, sour cherry panettone dumpling and walnut sauce
Crispy sesame cones, cod cream with mandarin panettone essence
Egg at 62°, borage cream and parmesan foam and classic panettone

Enrico Bartolini

  • Fragrance of tamarind, salt and classic panettone
  • Butter, anchovy, hazelnut and mandarin panettone
  • Asparagus, black cherry panettone and caper sauce

Andrea Alfieri

  • Vanilla cauliflower cream with honey salmon trout tartare, trout roe and mandarin panettone powder and lime foam
  • Salad meat, goat cheese, raspberry onions and black cherry panettone crunchies
  • Risotto with asparagus, apricot and ginger panettone, char foie gras and beer reduction

About a hundred guests including friends and closest customers, national and international press had the honor and pleasure of tasting these delights, all enchanted by the authentic flavors and mastery of the chefs for their interpretation of Loison Panettone.

2013
Gin&Fish
Qubò PopUp Restaurant Lorenzo Cogo – Costabissara – (Vi)
A stone’s throw from the Loison headquarters, at the Qubò restaurant in Costabissara (Vi), on Monday 30 September the young chef Lorenzo Cogo created a menu whose “fil rouge” was the presence of fish and Gin from all over the world, in all their alcoholic and intriguing facets. So let’s make room for combinations with:

  • El Coq Aquarium – Gin Zuidam:
  • Leccia carpaccio, chinotto and Gin foam – Hendrick’s Gin:
  • Cold spaghetti “Pastificio dei Campi”, oysters and lemon gelée – Gin Mare
  • Tuna steak and ginger broth – Gin Botanist

The dinner culminated with the Loison saffron and liquorice Panettone, a dessert that combined tradition and innovation, closing the gastronomic experience with a sweet and unforgettable note.

An unforgettable evening for all lovers of good food and haute mixology, which celebrated the versatility of fish and the sensorial richness of Gin.

2015
Excellent tasting
Tuttofood Milan
Also on the occasion of Tuttofood 2015 there was an excellent tasting of Insolito Panettone, organized on Monday 4 May, at Tuttofood and saw the participation of award-winning chefs who presented extraordinary finger foods. Here they are:

Danilo Angè

  • Grana Padano lollipop and fig panettone
  • Macaron with mortadella foam and mandarin panettone
  • Panettone pâté pops with chamomile and cotton candy
  • Burrata foam, anchovy sauce, asparagus and classic panettone croutons

Enrico Bartolini

  • Yuzu risotto and panettone
  • Toast with salmon, mint emulsion and liquorice

Fabrizio Ferrari

  • Monkfish cooked at low temperature, classic panettone panure served on panettone crust with panettone sauce
  • Pisarei with apricot and ginger panettone with seafood, clams and vanilla mussels

This time too, an extraordinary culinary experience that celebrated the versatility of Loison Panettone and the talent of its chefs in creating dishes that combined creativity, originality and wisdom in creating new sweet-savoury recipes.

2016
Lions Club Jacopo Da Ponte “Unusual Panettone”
Al Pioppeto Restaurant – Romano d’Ezzelino (Vi)
The Jacopo Da Ponte Lions Club organized a Loison dinner at the Al Pioppeto Restaurant, thanks to Sergio Dussin, chef of the Popes. The event took place on Thursday 20 October 2016 and was a special opportunity to enjoy culinary delicacies based on Loison Panettone. The menu included:

  • Chicken strips on Castelfranco radicchio, with pine nuts and raisins.
  • Fried mandarin panettone.
  • Potato cream with toasted panettone croutons.
  • Risotto with oranges and Treviso casatella.
  • Turkey medallion with licorice powder and saffron on a cherry panettone crust, with baked potatoes and buttered spinach.
  • Loison panettone tasting.

A dinner, the one prepared by the tireless Sergio Dussin, who gave an intense experience to all the guests who appreciated not only the creativity but also the balance of tastes which had the Loison Panettone as its protagonist.

2019
The Magnificent 7
Barbesin Restaurant – Castelfranco Veneto (Tv)


The Magnificent 7 at the Barbesin Restaurant in Castelfranco Veneto is a series of meetings in which the protagonists of this event present themselves through an unprecedented menu: 6 are part of the food world and 1 is the guest, judge Carlo Nordio. It is a journey through food, culture and literature and on Friday 23 November 2018, the “I Magnifici 7” event was dedicated to Dario Loison, with the aim of arousing the curiosity of his admirers to understand that panettone is not limited to the period Christmas, but it can be combined in a fun and imaginative way with other ingredients that can make it a delicious temptation throughout the meal.

For this event, a menu was created ad hoc consisting of dishes made with an unusual ingredient: Loison panettone. Below is the menu for the evening:

Trio of bruschette with speck and panettone with Calabrian figs, salmon and panettone with late ciaculli mandarin, artichokes and lemon panettone
Orecchiette with turnip tops and anchovies with mandarin panettone
Cod salad with bums on parsnip cream and crunchy panettone
Panettone and its shades of English cream

2019
Creativity and innovation in artisanal panettone
Due Mori Restaurant – Cittadella (Vi)
Rotary Club Cittadella District 2030
The Cittadella District 2030 Rotary Club held an event on March 12, 2019 that explored creativity and innovation in the field of artisanal panettone. This evening featured Dario Loison who, introduced by President Umberto Zagarese, explained how Panettone can be freed from the canonical Christmas holidays and become an ingredient for sweet and savory dishes. The event took place at the Due Mori Restaurant in Cittadella, offering a perfect atmosphere to explore new approaches to the panettone tradition.

The menu prepared for the occasion offered a wide variety of unique flavours, in which panettone was the undisputed protagonist and was available in the following dishes:

  • Loison Panettone crostini with anchovies and robiola
    Vegetable tempura and Ciaculli Mandarin Panettone Powder (SLW Food Presidium)
  • Prosecco Superiore Bellussi pairing
  • Risotto with Panettone and Grotta Pecorino
  • Sauvignon Venezia Giulia Toblar
  • Guinea fowl stuffed with crumbled Panettone, liquorice and saffron and
  • Marano polenta
  • Cabernet Maculan
  • Panettone macarons
  • Apricot and spice Venetian with vanilla cream

This occasion also proved to be an ode to creativity and culinary innovation, demonstrating that even traditional dishes such as panettone can be reinvented in surprising and delicious ways.

2019
A Sweet Day in Loison
Qubò Restaurant – Costabissara (Vi)


Unusual menus also for Loison buyers from Canada, India, China, Korea, USA, Australia, Japan: on 23 July 2019 a panettone-based lunch was “baked” by Nicola Donadello, chef of the Qubò restaurant in Costabissara. The menu saw the triumph of the creativity and versatility of a product that pairs very well with both sweet and savory recipes, ideas that are also highly appreciated outside the Italian borders precisely because Panettone abroad is not linked to the Christmas holidays but is eaten all the time. ‘year. Here is the menu that “bewitched” the guests:

  • Appetizer with Panettone and croutons
  • Parma ham, burrata, pistachios and raspberries
  • Carrot and trout salad with paprika, almondssmoked mozzarella, melon, watermelon, anchovies and dried tomatoes
  • Risotto with fresh goat cheese, lime peel, peas and Loison lemon panettone powder
  • Salad with turkey, mango cream, pear, white melon, and panettone croutons.
  • Dessert: Macaron and Sbrisole Loison with grappa

2022
Hackaton Day
Qubò Costabissara (Vi)


The occasion was the first Hackaton Day, the marathon which was held on 17 June 2022 and which involved 51 students from the Catholic University of Milan in carrying out various communication projects for the digital promotion of Loison Pasticceri. During the day the students “refreshed” themselves at the Qubò restaurant in Costabissara (Vi), 2 steps from the Loison Pasticceri, whose kitchens prepared a menu based on Panettone specifically for the occasion, inspired by the foreign countries involved in the ‘Hackaton:

  • Croque Madame of Panettone accompanied by the Americano Gajardo (renamed ViTo – Vicenza Torino) made according to the recipe of Marco Schiavo, from the Schiavo Distillery of Costabissara, who attended the event specifically.
  • Smoked squid, panettone sauce and curly salad
  • Kilometer 5 pasta paella with Panettone powder
  • As dessert, the protagonist was Sbrisola soaked in Grappa Schiavo

A day that proved to be a unique opportunity for students to put their creative and communication skills into practice, while they enjoyed an innovative, panettone-inspired menu, which made the event even more extraordinary.

2023
Ice cream and Panettone
Qubò Restaurant – Costabissara (Vi)


Dario Loison was among the first to free panettone from the winter constraints and extend the pleasure of enjoying it throughout the year. Then in summer, with surprising combinations, panettone is transformed into a creative and above all fresh dessert, like those proposed by Alessandro Granieri, the chef of the Qubò restaurant in Costabissara (Vi) for summer 2023:

  • Panettone, coffee and ice cream: perfect for refreshing the summer
  • Delicious trio of black cherries, ice cream and chocolate
  • Panettone, sbrisola and passion fruit ice cream

Discovering the surprising synergy between panettone and ice cream is an ode to creativity and innovation that leads to re-proposing the sweet gastronomic journey not only in summer but in every season.