This is the Forno Buono Panettone Classico.

It had a cupola shape that extended from a cylindrical base and was about 12 cm high. This traditional version contained 12% raisins and 6% orange peel.

The panettone had a warm buttery aroma with a firm outer crust. Upon tasting, the bread had the rich, eggy flavour of sweet and buttery brioche with the raisins bringing pops of juicy sweetness and the candied orange peel adding texture and a little citrus flavour. While the higher fruit component in our previous experience with panettone was displeasing, here, the lower percentage here — 12% vs 15% raisins, 6% vs 12% orange peel — struck a more enjoyable balance without the sharp zestiness in the orange peel. While a higher fruit percentage may be a sign of quality, we preferred  the taste here.

This Forno Buono Panettone Classico contained 800 g. It was produced in Italy and received as a gift from acquaintances in 2021.