In our opinion the best panettone you can buy - Imported by Leila McAlister and shared amongst a handful of London’s finest food shops.

In the Ulcigari factory in Trieste, the day begins with a small white bucket filled with sourdough starter. In the evening it is transferred to a huge drum. Strong flour, amber fruit peel and the other ingredients are added, and it rises overnight. The dough is then moved by hand onto buttered metal tables, and finally baked slowly for an hour.

The whole process takes three days, and it began one hundred and fifty years ago.