Anello di Monaco is a Mantuan sweet traditionally prepared for Christmas. Created in 1798 by a Swiss pastry chef Adolf Putcher, this kugelhupf-inspired sweet yeasted bread made with white flour, yeast, eggs, butter, and sugar was originally enriched with walnuts and raisins, but nowadays versions with hazelnuts, jam, almonds, or chocolate are also popular.

Once baked, it is covered in rich, white powdered sugar glaze. This soft delicacy is produced exclusively by the artisan bakers and pastry chefs from the province of Mantua - it is even protected as a traditional agricultural product of the region.