Originating in the city of Pinerolo, where the Galup panettone (greedy, gourmand) was born in 1922, it is characterised by its low shape and the covering icing produced with a dough rich in hazelnuts of the Tonda and Gentile del Piemonte varieties, egg white, icing sugar and vanilla. The naturally leavened dough is prepared by adding butter, eggs, sugar, sultanas and candied fruit.
Today, the product range is variously enriched with icing and flavour variations.