March 6, 2026
In Calabria, licorice has never been just an ingredient. It is a symbol, a scent of childhood, a piece of the agricultural history of ancient Enotria. Amidst the warm winds of the Ionian Sea and the clay soils that retain the sun, Glycyrrhiza glabra finds its ideal conditions. It does not grow everywhere with the same vigor, which explains why Calabrian root is considered the best in the world: it has an unparalleled concentration of aromas and natural sweetness.
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In Calabria, licorice has never been just an ingredient. It is a symbol, a scent of childhood, a piece of the agricultural history of ancient Enotria. Amid the warm Ionian winds and the clay soils that retain the sun’s heat, Glycyrrhiza glabra finds its ideal growing conditions. It doesn’t grow everywhere with the same vigor, which explains why the Calabrian root is considered the best in the world: it has a concentration of aromas and natural sweetness that is unmatched.
The “Liquirizia Calabrese DOP” designation was created to protect this very characteristic. The regulations are strict, and it could not be otherwise. What is certified is the pure root, processed according to methods handed down through the ages, without added sugars, additives, or industrial shortcuts. It is a recognition that speaks not only of a geographical location, but of the profound bond between the land and those who work it. Every root is born with a destiny: to become balsamic aromas, warm notes, and a natural sweetness that lingers on the palate far longer than one might expect.
It is this unique flavor profile that we wanted to celebrate in the Calabrian DOPpanettone Il Bizantino: a dark chocolate dough and glaze, with the licorice root’s flavor unfolding with every bite.
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And it is precisely this cultural and sensory heritage that U Re Italo brings to its panettone. In Sibarita, licorice is combined with whole caramelized clementines, creating a surprising balance between freshness and depth. In Bizantino, on the other hand, it is combined with DOP licorice powder and grains and dark chocolate, creating an elegant, dark, almost regal taste. Here, licorice is not simply an "added ingredient," but the heir to a thousand-year-old tradition, treated with the same care with which a precious spice was treated.
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Tasting a panettone from U Re Italo is like discovering a slice of authentic Calabria—a land of artisans, ancient roots, and flavors that are truly one-of-a-kind. It tells the story of a region that gave Italy its name and continues to leave its mark, even through a small yet extraordinary ingredient.
This same region is home to two PDO products that complement each other: panettone IGP clementines and DOP licorice Il Sibarita, the citrus acidity balances the intensity of the root—a contrast that only Calabria can offer.
Sibarita is an panettone that celebrates Calabria with IGP clementines from the Sibari Plain and DOP licorice from Calabria, all enveloped in a layer of dark chocolate for an elegant and unexpected contrast.
Soft wheat flour · Water · Egg yolks from fresh pasteurized eggs · Butter · Whole caramelized clementines from the Sibari Plain · Sugar · Natural yeast · Chopped DOP licorice · Salt
Type 0 soft wheat flour, water, fresh egg yolks, cream butter, whole caramelized clementines from the Sibari plain, sugar, soft wheat sourdough starter, chopped DOP licorice, salt.
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