1972our house sourdough starterStep 1
The sourdough starter
We refresh it every morning, and have done for more than ten years: water, flour and time. It gives the panettone its aroma and a softness that lasts.
Teggiano · since 1972
Award-winningworldwide.
Maestro Domenico Manfredi: Italian Champion, Best Colomba in Italy 2023 and Best Panettone of the World 2024.
Fresh pastries · made to order
The art ofpastry.
Single portions, modern cakes and small pastries: creations from our workshop, for your celebrations and for every day.
Christmas 2026 · Pasticceria D'Elia
The Maestro'spanettone.
Sourdough, butter and three days of work. Choose your flavour: we ship anywhere in Italy.
Guinness World Record 2025 · the world's largest babàBest Panettone of the World 2024Best Colomba in Italy 2023Italian Champion 20031st place Luxembourg 2005Vegan OK since 2015Cilento National ParkFIPGCGuinness World Record 2025 · the world's largest babàBest Panettone of the World 2024Best Colomba in Italy 2023Italian Champion 20031st place Luxembourg 2005Vegan OK since 2015Cilento National ParkFIPGC
Right now · Christmas 2026
A Christmas
A Christmas
to remember
Sourdough, butter and three days of work. Choose your flavour: we ship anywhere in Italy.
Give a boxBuild
Build
your box
A D'Elia box filled by you: we pack it by hand in our workshop, with your card, and ship it to anyone you like in Italy.
- 2, 3 or 5 piecesChoose the size
- Fill itJust panettoni, or spreads, babà and biscuits
- The cardWe write it and put it inside
The shopA sweet for
A sweet for
every moment
Celebrations, gifts, the good things of every day. All handmade in Teggiano.
Christmas Panettoni and pandoro, made with sourdough
Not available
Easter The Maestro's colombe
Babà Mini babà in a jar
Spreads Spreads in jars
Biscuits Shortbread and candied peel
Fresh pastriesCakes and small pastries, made to order
New · book and pick up Buy online and pick up
Our booking system will be online soon: order and pay from home and pick up at the pastry shop whenever you like.
Online soonSince 1972Three generations in TeggianoSourdoughRefreshed every morningAward-winningBest Panettone of the World 2024Shipping 24/48 hIf the product is in stockPick-up at the pastry shopIn Teggiano
The specialHow a panettone
How a panettone
is made
Three days, four steps, no shortcuts. That's the whole secret, in the hours when nothing seems to happen.
36hours of risingStep 2
Two doughs, one night
The first dough in the evening: flour, sourdough, water and eggs. It rests all night. In the morning the second: butter, honey and the fruit of the chosen flavour.
3days of workStep 3
Made by hand
Shaping, the mould, the final rise and the oven. Every panettone passes through our hands, one by one.
0preservativesStep 4
Hung upside down to rest
Fresh from the oven it is skewered and hung upside down all night, so it stays tall and soft. Then it is packed, by hand.
The QR code on the boxDiscover your panettone's
Discover your panettone's
ID card
Every panettone has its own page: ingredients and allergens, where they come from, the Maestro, how to enjoy it and what to pair it with. Try it here: it scrolls just like on your phone.
Scan it with your phoneThe Traditional Panettone's ID card opens, just like from the label.Open it full screen
Fresh pastries · made to orderThe Maestro's fine
The Maestro's fine
pastry
Single portions, modern cakes and small pastries: creations from our workshop, to order and pick up in Teggiano.
The Maestro
Our story →
Domenico Manfredi
Panettone can't be rushed: you wait for it.
He started at twelve in his mother Giuseppina D'Elia's pastry shop, which she had opened in 1972. Head pastry chef in the great pastry shops around Salerno, then back home to run the family business.
2003Italian Champion
2024Best Panettone of the World
2025Guinness World Record
