Bruno's

"The founders of Bruno’s has been making panettone for over 30 years; it’s now helmed by Joe Settepani, the second generation and from the same extended family as the Williamsburg-based Settepani. Bruno’s exacting recipes call for specific imported ingredients and even a preferred source of water. The bakery offers year-round and seasonal flavors like pumpkin spice. The chocolate panettone is a highlight, with a beautifully rounded chocolate dome, delicate sweetness, and hazelnut praline. The mandorlato, with the unmistakable scent of citron and almond crust, makes a strong holiday statement. Bruno’s will also deliver across the city and nationwide." - John Tsung

"Biagio Settepani, owner of Bruno's Cafe in Staten Island, has been making panettone for over 40 years. He believes that American consumers have many misconceptions about it, but the hardest barrier to entry is the cost of a handmade loaf. 'You see a commercial panettone for $5.99 at Costco,' he said. 'You come to my shop and it's 30 dollars. What the consumer gets at Costco, that product is done a year before.' At Bruno's, where Settepani's son Joseph is executive pastry chef, Settepani sells fresh panettoni, almost always made only three days before. 'Sometimes you have to explain to people when they say, ‘Oh my god, you’re so expensive.’ You’re welcome to come and see the process of making panettone.'" - Dayna Evans

"The advantage of this sprawling spot near the eastern seaboard of Staten Island is that you can enjoy a full course southern Italian meal — things like eggplant parm, grilled branzino, or gnocchi Sorrento — then polish it off with one of Bruno’s superb pastries. For the time being, only open Thursday through Sunday. Delivery via grubhub" - Robert Sietsema