DISCOVERING PANETTONE, ONE OF THE MOST CELEBRATED CHRISTMAS CAKES Tour of a company that combines tradition with innovation Tradition and Innovation guide our everyday work. Following, a short explanation of the reason why:

- Tradition is what characterizes our production process: 72 hours of patient work to get a Panettone cake.
Our strong bond with Italian artisanal tradition leads us to constantly focus on each step of the process and to intentionally seek out the best ingredients to be used in our leavened confections. Everything starts with the sourdough, which is known to yield breads and cakes that are highly digestible and can be preserved for a long time.
Attention to detail is our obsession and finds its highest expression in the product packaging, designed by Sonia Pilla, wife of Dario Loison. Each product is hand-wrapped in our packaging department, thus adding even more value to our creations.
The connection with the past is an intrinsic part of who we are, as a company that has been handed down from father to son for three generations. Our history lives on in Loison Museum, created to honor last century’s tradition of pastry making and beyond.
Tradition and culture are reflected and come full circle in Loison: the Library was in fact designed to provide an overview of Italy’s and the world’s food heritage.

- Innovation is the result of a boundless passion for Panettone and the creativity that leads us to imagine that Panettone can be enjoyed any time of the year.
So this leavened cake is reinterpreted and paired with other ingredients to create delicious appetizers, first and second courses alike.
It is an ambitious project that is manifested in our web magazine called Insolito Panettone (, where you will find the special contribution of chef friends, bloggers and enthusiasts who all share the same passion for Panettone and the desire to reinvent it.
All that’s left to do now is to book your visit to our company and find out the unique ways you can enjoy Panettone!
Company tour is an important moment to share values and opinion with an audience always ready to show excitment and provide new ideas. That's why we have created a " Guest Book" in our Press Area.

- Greetings and introductions, company presentation
- Tour of the production plant
- Visit to Loison Museum and Library
- Tasting: new ways to enjoy Panettone

- tours are limited to a min. 5 people and a max. 15 people
- send your tour request to
- the tour will take 1 hour, from 3.30pm to 4.30pm
- price: EUR 10.00, tasting included
- at the end of the tour, every visitor will receive a complimentary sweet gift
- the time schedule is subject to change based upon availability


Tradition is our main ingredient and Passion is what heats our ovens: we have been creating signature confections forthree generations and we bring them to tables across the world. From grandfather Tranquillo, continuing with father Alexander, to arrive today to Dario Loison, today company leading with over 75 years of experience and improving: its strength is in the ancient family vocation
Contacts ng mga kumpanya
Strada del Pasubio 6
+39 0444 557844
Iba pang impormasyon
Ours is a story that encompasses three generations of people able to constantly challenge themselves to keep up with the times and with food trends. Born as a small wood-oven bakery, through 75 years, the small workshop of Costabissara has become a well-established company whose production is in demand all over the world.
n 1938, when Tranquillo Loison opened his small bread bakery in Costabissara – a town on the outskirts of Vicenza - bread was a staple food for the majority of the population. However, the introduction of ration cards during World War II limited its distribution and consumption.
The end of the war and the improvement of the economy led to an increase in the demand for sweeter and tastier products. That is when Tranquillo began producing focacce with figs and raisins.
In 1955, Alessandro began specializing in the production and sales of Panettone and Pandoro cakes, yielding about 20-30 kilos a day. This new activity, together with the pastry line, was immediately much more profitable than selling bread alone, a product that was discontinued in 1960.
In 1992, Alessandro's son Dario joined and eventually took over the company contributing to its international expansion as a symbol of what’s ‘Made in Italy’. His secret is the connection between tradion and innovation.
Our company boasts a lean and advanced production and commercial facility, which enables us to maintain strong links with Italy’s oldest pastry tradition.The cake production is between 4,000 and 5.000 kilos per day.The flexibility of our structure, which is the result of an inalienably and deliberately artisanal choice, allows us to meet the most demanding specifications and to constantly update our product rangeDario Loison is at the head of a company that wants to remain true to its artisan roots.The cake production is between 4,000 and 5.000 kilos per day.
Dario Loison is at the head of a company that wants to remain true to its artisan roots, even when it reaches out to the international market: “tradition and innovation”, “substance and creativity” and “roots and evolution” are the slogans that guide our everyday work.

The flexibility of our structure allows us to meet the most demanding specifications and to constantly update our product range, which now consists of over 80 products with several varieties. Our company extends over 4,000 square meters and our workshop employs around 20 direct production people, expert pastry chefs, who are assisted by another 30 seasonal workers during the busier times.
We promote direct and continuous contacts with our partners, who are invited to make their suggestions and visit our workshop. Thanks to our internal communication team, who refreshes the look of Loison products every year, we can offer our partners the most efficient sales and distribution services, as well as personalized and one-of-a-kind solutions.

Tradition and Innovation are key factors: tradition lives again in the Loison Museum and Library; innovation in the ambitious project called "Insolito Panettone" who wants to think a panettone as a food that can fit into any of our daily menus.
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