The dough is made strictly by hand, with natural, selected and first choice ingredients: flour, eggs, sugar, butter, our sourdough preserved with so much love for over 60 years, Corinthian grapes and sultanas. The liqueur soul is given by the dampening of the dough, once cooked and cooled, with a set of Tuscan passito wines. We add some "family secrets", a natural leavening of 36 hours and our Panbriacone is ready to conquer you with its unique taste. Free of artificial preservatives, it also knows how to keep itself well for a while and to be "in shape" when you want to taste it.

To the soft and delicious taste of Panbriacone we add the tradition of a family that has made the goodness its vice since 1953 and the originality of a pastry creation born almost by chance. The idea of Panbriacone, in fact, was born in 1995 from a meeting between Sergio Bonci and a yeastist producer of a panettone wet with alcoholic syrup capable of being naturally preserved. So Sergio Bonci - already engaged in the family business started by his father Beppe in the early 50s and strong of his great passion for leavened products that led him to win numerous pastry competitions in Italy and abroad - begins to work on a new product: a dough naturally leavened, wet with different passito wines from Arezzo and Tuscan territory, enriched with Corinthian grapes, small, dark and extremely fragrant, and sultanas, sweeter and fleshy.

Panbriacone likes from the beginning, more and more. Its original and irresistible taste and its sweet and fortified soul differentiate it from other leavened products, starting from the traditional Panettone, and make it in a short time one of the main protagonists of the confectionery sector in Italy and abroad. The extraordinary success, unexpected and overwhelming, becomes also a stimulus to make it available all over the year with different sizes, weight and tastes capable of meeting all seasons, even with tasty and unusual proposals. In the Bonci pastry workshops, ovens are always warm, hands are always in dough and we have always new ideas, ready to new experimentations without losing the soul of tradition, authenticity and artisanship.

So from the classic Panbriacone - available in 3kg, 1kg, 850g and 500g, with a shape that remembers panettone - are born the Bria, today in 10 versions and destined to keep growing. The shape is that of our product of excellence, the weight is 850 grams and there are several tastes. So you have always a good reason to give in to temptation. The first Bria produced by Bonci pastry was Bria Rum, made unique by a dough soaked in rum-based alcoholic syrup and enriched with dark chocolate drops. Shortly after, it was born Bria Pera, with dark chocolate drops and soft pear tastings and a dough soaked in alcoholic syrup with Williams pears distillate. Then there was Bria Bosco, with the taste of wild berries, in pieces and in liqueur, soaked in alcoholic berries syrup.

Coffee lovers can choose Bria Mokanero, product with the imbibition of an alcoholic syrup based on espresso coffee and enriched with dark chocolate drops.

For an innocent and enjoyable sin of gluttony, we suggest you Bria Bianco, soaked in alcoholic vanilla syrup and enriched with white chocolate drops, while Bria Limoncello brings with it the flavour of the sun with an imbibition based on Sorrento PGI lemons and candied lemon peels that make each bite unique.

Sweet and original variety of Bria includes also two refined temptations: Bria Zagara and Bria Pesca&vino. The first is soaked in an alcoholic syrup based on orange liqueur and is enriched with soft cubes of candied orange peel, orange blossom and lemon. The second, on the other hand, combines the taste of Panbriacone with unique flavours, thanks to a dough soaked in alcoholic syrup based on red wine and candied peaches that are produced with natural processing in the laboratories of Bonci pastry.

2021 has seen as protagonist Bria Rosae, a fresh and perfumed flavour, soaked in rose liquer and with white chocolate drops and candied strawberries inside.

Next autumn, on the occasion of the 70th anniversary of the family business, Bria Mandanero will come out, with a cocoa dough like Mokanero, enriched with dark chocolate drops and candied tangerine peel, all soaked in a tangerine-based liquer.

The creativity always in turmoil and without limits of Bonci family has led also to the birth of Bria Tronchetto to offer the further opportunity to taste Panbriacone and its variants in every period of the year. With its innovative format, weight of 500g, and a unique and inimitable packaging, Bria Tronchetto is on the market with the same Bria variants.

In tronchetto format are recently born, in limited edition, from Bonci's creativity the Bria Tronchetto Mojito and Orange & Bitter. The first one with candied lime and lemon peel, soaked in rum-based syrup and mint essence; the other one, instead, with Italian Bitter and candied orange peel. Perfect to be tasted also during the hot season!

Goodness is a family habit, as we like to repeat, and it is difficult to get away from it, especially when it is sweet, delicious and can create "addiction" for the moments of taste and relax that gives.