"Cristiano Rossi, the owner of Santa Chiara Caffe, also happens to be the founder of the Panettone Festival in Long Island City, so he knows good panettone. “When you cut into a great panettone, it should not [give] easily,” says the Salerno native. “It should be moist, your fingers should be a little sticky, and you should be able to smell every ingredient, the butter, the flavors.” Wrapped in red and gold, Santa Chiara’s panettone reflects Rossi’s philosophy. Santa Chiara’s panettone is rich and aromatic. Available also in pistachio and chocolate and limoncello this year, Rossi’s personal favorite is the classico (raisins and preserved fruit)." - John Tsung
Wen-You Cai/Eater NY
