This traditional Christmas bread hails from Verona. Its name is derived from the phrase pan d’oro, meaning golden bread, a reference to its yellow color which comes from the large amount of egg yolks used in the bread. Pandoro is traditionally baked in a special star-shaped mold.

Unlike it cousin panettone, it does not contain any nuts or dried fruit. The original version of this dessert was created in the 18th century, and it was a dish reserved for the aristocracy. The pandoro we know today dates back to 1894, when baker Domenico Melegatti submitted a patent for a large-scale production process for the bread. 

Brioche col tuppo is an Italian version of a brioche hailing from Sicily. It is characterized by its rounded top bun, called tuppo, which also gives this brioche its name. The tuppo should be removed and eaten first. The brioche is made with milk, yeast, flour, salt, sugar, eggs, butter, and honey.

It can also be enriched with orange or lemon rind, saffron, or apples. This Sicilian treat is not eaten on its own – the brioche should be accompanied by granita, available in flavors such as lemon, pistachio, strawberry, etc. Another way of eating brioche col tuppo is to split it in half and fill it with gelato.

Dating back to ancient Rome, maritozzi are traditional Italian sweet buns that are sliced in half, then stuffed with whipped cream. In Rome's pastry shops, maritozzi are a staple, usually bought for breakfast and eaten with coffee on the side. They're made with yeast, flour, eggs, sugar, butter, salt, fresh cream, and optional ingredients such as lemon and orange zest, candied orange peel, raisins, and pine nuts.

The name of these buns, maritozzi, meaning almost-husband, refers to the young grooms-to-be who gave these sweet buns to their fiancées. In the past, maritozzi were the only sweets that were allowed to be consumed during Lent.

Torta delle rose is a traditional dessert from the Lombardy region, particularly associated with the city of Mantua. This cake is named for its rose-like appearance: the dough is rolled and cut into small spirals that resemble rosebuds, which “bloom” as they bake.

The cake is made with a soft, enriched dough similar to brioche, featuring ingredients such as flour, butter, sugar, eggs, and milk. The dough is often flavored with lemon zest or vanilla and spread with a butter-sugar filling before being rolled up and sliced. 

This famous Italian sweet bread studded with raisins and candied orange and lemon peels is traditionally enjoyed for Christmas. Often exchanged as a gift among friends and family, panettone represents an act of kindness and a wish for a happy holiday.

This delicious treat is typically consumed with hot chocolate, ice cream, or eggnog. Legend has it that panettone was invented by a Milanese noble named Ugheto Atellani as a means of conquering the heart of Adalgisa, the local baker's daughter with whom he fell in love, and the bread was supposedly served at their wedding. 

Colomba pasquale is a traditional sweet bread that is prepared for Easter. It is shaped to resemble a dove, covered in sugar, and studded with almonds. The dough is usually made with sugar, flour, eggs, yeast, and butter. The name of the dessert means Easter dove, referring to its shape.

Spongy, buttery, and sweet, the bread is often stuffed with candied fruit or lemon zest on the interior.

Gubana is a traditional leavened dough cake filled with dried fruits and nuts. It is believed that the cake was invented in either the Valli del Natisone or Cividale by a poor woman who had nothing to sweeten it, so she used what she had – eggs, walnuts, honey, and flour.

Although it was originally prepared for Christmas and Easter festivities, gubana is nowadays enjoyed throughout the year, and locals recommend soaking the cake in grappa for the best effect.

This classic Italian dessert was invented in the 13th century to celebrate the first Christmas in Verona under the Scala family, a dynasty that ruled the city for over a century. Nadalin is the ancestor of the more famous pandoro, but despite having similar ingredients, it is less buttery, sweeter, and has a denser texture.

Though both breads are emblematic of Verona’s cuisine, many locals prefer nadalin, which received a municipal designation of origin in 2012. Just like many other Italian Christmas breads, the dough is flavored with vanilla and lemon zest. But what sets nadalin apart is its crunchy top crust made from granulated sugar, marsala wine, almonds, and pine nuts.

Panini di Sant'Antonio is a traditional soft bread bun originating from Tuscany. It's made with a combination of flour, milk, sugar, oil, eggs, yeast, salt, and a bit of rum. The dough is rolled into balls which are then brushed with egg wash and baked until golden brown.

Once baked, these buns are brushed with a syrup consisting of sugar and water. These sweet bread buns are traditionally taken to church to be blessed, and in the past these buns were blessed than distributed to the peasants as a sign of protection of Saint Anthony.