Back in 1882, when Olivieri, a bakery in Arzignano, Italy, near Vicenza in the Veneto region, started producing panettone you can be sure that it did not make an apricot and salted caramel flavor. But Nicola Olivieri, a sixth-generation baker in the baking family, is doing just that, along with other flavors, for his luxurious feather-light domes: chocolate-hazelnut gianduja, three-chocolate and the classic with candied fruit. They’re as good as it gets with panettone.

Olivieri 1882, $70 including two-day shipping from Italy,