At the end of the 1990s, the family chose to give a new direction to their activity, founding In Croissanteria Lab, a laboratory where a path of research and specialization in the world of traditional Italian leavened pastries began to take shape.

From this passion was born the Italo Vezzoli panettone, a high-quality artisanal product made exclusively with natural sourdough, carefully maintained and renewed over three generations. The slow leavening process of more than 36 hours gives the panettone remarkable lightness, a soft structure and a rich, well-balanced aromatic profile.

Great attention is also devoted to the selection of ingredients, chosen with care to ensure quality, balance and a distinctive identity in the final product.

Production remains deeply artisanal, with every stage of the process carefully followed by the hands of the master baker. Tradition and innovation coexist in the laboratory, where historic Artofex mixers work alongside state-of-the-art ovens.

Completing the product is an elegant, carefully designed packaging, created to enhance the panettone and present it as a refined and precious gift.