The taste of the Christmas Dessert with extra virgin olive oil meets the pastry art of Master Pastry Chef Gino Fabbri

Christmas is the most magical time of the year, a time in which to let go to the joy of the senses and good food. Hence the collaboration between Master Pastry Chef Gino Fabbri and Palazzo di Varignana, which gave rise to the Christmas Dessert: an excellent product of extraordinary quality.

A reinterpretation of the traditional Panettone available in two versions, with extra virgin olive oil and with extra virgin olive oil and chocolate chips.

Gino Fabbri, an internationally renowned Master Pastry Chef, is the soul of classic and innovative pastry.

In 2000 he won the “Torta del Giubileo” competition, thanks to which he had the opportunity to meet Pope John Paul II.

In 2015 he led the Italian team composed of Emmanuele Forcone, Francesco Boccia and Fabrizio Donatone to victory at the Coupe du Monde de la Patisserie in Lyon.

In 2009 he was elected Pastry Chef of the Year by his colleagues, receiving a prestigious recognition for his professionalism and constant striving for quality in the production and his ability to spread knowledge without reservation.

“I have always thought that my dessert should speak of territory, tradition and affection, enhancing the great ingredients at our disposal.

My desserts must amaze for their apparent simplicity and for the memories I would like to remain in the hearts of those who taste them.

But tradition renews itself, as well as people’s tastes, and including extra virgin olive oil among the ingredients of my desserts was an interesting challenge: its aromas and lingering flavor blend wonderfully with the sourdough of my great leavened products… from the meeting of extra virgin olive oil with my passion and desire to experiment comes my Christmas Dessert, in which vanilla, orange and raisins explode with flavor, enhanced by Green Gold.”

Gino Fabbri