One common festive treat that's stealing the limelight this holiday season across the US is the Italian sweet bread called panettone. Known for its stunning looks, irresistible flavor, and shareability, panettone serves as the perfect seasonal gift.

Bearing a resemblance to the French brioche, this traditional Italian bread is a cupola-shaped delight that's a blend of eggs and butter, resulting in its distinct yellow color. The bread is often highlighted with tones of citrus and studded with dried fruits like raisins or candied orange peel. Although the traditional version revolves around citrus and dried fruits, the modern era has introduced countless flavors including apricot, chocolate, pistachio, pumpkin, and dulce de leche.

The baking process of panettone is a marvellous feat, often taking an astonishing four to six days to complete. The meticulous process includes the application of the "lievito madre," a rigorous sourdough starter that helps leaven and ferment the dough, making it worth every bite. However, some supposed shortcuts such as using commercial yeast tend to make the bread denser, compromising the flavor complexity of panettone.

With its sublime fragrance, soft and fluffy texture, and a hint of the tangy "lievito madre," the panettone resembles a sourdough loaf with large air pockets, certainly stealing the cake in terms of appearance and flavor. Furthermore, this remarkable bread can stay fresh for a surprising four to six months uncut and up to four weeks when cut, provided it is stored appropriately.

Prepared with immense care and quality ingredients, panettone makes a highly sought-after gift, especially for food enthusiasts. The variety of flavors available, from the traditional raisin and dried citrus variant to the popular chocolate chip, present a diverse range to choose from based on personal preference and budget.

After a side-by-side, unbiased tasting of 14 panettoni, our team selected the top five that truly stood out. With its 140-year legacy, Olivieri's traditional panettone topped the list. Their delightfully moist and rich dough, speckled with raisins, candied orange, and a dash of bourbon vanilla left us craving for more.

Meanwhile, American baker Roy Shvartzapel's handcrafted panettone that involves a detailed process lasting up to 62 hours won our editors' favor by a significant margin. The $102 price tag seemed well justified given the mouth-watering flavor and distinctive eggy taste, topped with sugar crystals.

If you're not eager to splurge, the Original Madi Gran recipe, priced at just $21, was nearly as good as its more expensive counterparts. The dough's spectacular fragrance and subtle orange rind undertones garnered our editors' approval.

Ofner's chocolate panettone, struck a chord with its rich buttery character and high-quality milk chocolate chips. Their naturally fermented bread, priced at $34, emerged as an affordable favorite.

Lastly, pastry chef Luigi Biasetto's panettone, made with the finest Italian ingredients like alpine butter, organic eggs, Tuscan honey, and a 90-year old sourdough starter, tickled our taste buds with its unique combination of fruits. It might not be the fluffiest, but it certainly ranks among the most fruit-forward panettone.