Ferron Carnaroli is the first choice of many Italian chefs for cooking the perfect risotto. This is because it tends to retain its texture and not over-cook easily. It is the ideal rice to use with

This fine ground flour is made from the Vialone Nano variety of rice growen near Verona. It has a fine texture with an almost sweet flavour. Use rice flour alone or blended with other flour such as

Vialone Nano is the preferred risotto rice of the Veneto region and has a unique culinary performance for risotto. The flavour is delicately herbaceous and clean. Riserva rice also retains some

A mini panettone makes a great small gift or edible decoration.

Pandorato is a pandoro in the shape of a panettone. It is a light, fluffy and buttery cake that contains no candied fruit or sultanas. Hand wrapped in Turin-themed paper and Christmas floral spray

A classic Veronese-style Pandoro in Gilber's classic box packaging

Panettone made with chocolate & hazelnut cream and covered in chocolate.

Sultanas are soaked in sweet moscato wine before being baked into a traditional panettone (without candied citrus).

A classic Italian panettone in simple box packaging.

A classic Italian panettone in simple box packaging.

Low-profile traditional Italian panettone in gold foil wrap with bow.

A traditional panettone made with sultanas, candied citrus peel and covered with a hazelnut and almond glaze, Piemontese-style.

Piemontese-style Panettone (sultanas and candied citrus peel with hazelnut and almond glaze) in Torino wrapping and bow.

Panettone made with 'Gocce di Cioccolato' or drops of delicious dark chocolate.

Panettone made with pieces of candied chestnut and drops of chestnut cream.

Panettone made with chocolate & candied pear pieces.