From the surprises of Halloween to the excitement of Christmas, the new creations by Antonino Cannavacciuolo and Kabir Godi celebrate taste, color, and authenticity
In the artisan workshop of Suno, the Cannavacciuolo Lab is preparing for a season of pure wonder. Here, where technique and heart meet every day, the vision of Chef Antonino Cannavacciuolo and Pastry Chef Kabir Godi is transformed into a journey of taste that accompanies the holidays with a language made up of aromas, colors, and excellent raw ingredients.
From the playful atmosphere of Halloween to the warm elegance of Christmas, the Lab reinterprets the holidays with imagination, rigor, and an unmistakable touch of irony.
Sweet aromas, enchanting shapes, and captivating flavors: Cannavacciuolo Lab transforms the most mysterious night of the year into an occasion for smiles and delight.
Three new creations light up the party:
- Halloween Gelée, soft and scented with orange and bergamot, naturally shaped like a pumpkin.
- Halloween Pralines, a little taste of magic with pumpkins and amaretti, vanilla ghosts and violet dragées.
- Pumpkin Cheesecake, creamy and enveloping, a refined reinterpretation of the American classic.
Creamy, enveloping and simply… to die for.
Sweetness, color, and a touch of irony to make Halloween truly special.
Christmas 2025: the scent of butter, spices, and creativity
After Halloween, Suno’s workshop fills with scents that evoke the magic of Christmas.
For 2025, Cannavacciuolo Lab presents a collection that combines tradition and innovation, while keeping its authentic and contemporary spirit intact.
The stars of the show are the panettone cakes, which come in new flavors:
- Classic, Almond, Gianduia, Limoncello, and Mela Annurca Campana IGP, the brand’s signature leavened products;
- New interpretations, such as Pear, Cinnamon, and Ginger Panettone, Whole Wheat Chocolate and Red Fruit Panettone, and the iconic Vesuvio Red Velvet, with an intense red center and aromas of white chocolate and cranberries.
For those who love more intimate gestures, there are the 500 g versions – Classic, Without Candied Fruit and Raisins, and Gianduia – perfect for an elegant gift or to treat yourself to a moment all to yourself.
And there are plenty of surprises: the Vegan Mango and Ginger Christmas Star, with no ingredients of animal origin, and the Vesuvio alla Pizzaiola, a savory leavened cake that pays homage to Campania and the Chef’s creativity.
Small delights for big moments
Alongside the large leavened products, the Lab offers a collection of small sweets: Chocolate and Raspberry Torrone, Christmas Tree Pralines in ten colors and flavors, and the Advent Calendar, with twenty-four chocolate treasures enclosed in a watercolor design depicting Villa Crespi, the symbolic heart of the Cannavacciuolo Group project.
Everything is created with a focus on absolute quality, without preservatives, using selected ingredients and an essential aesthetic, faithful to the philosophy shared by Cannavacciuolo and Godi: combining tradition, technique, and passion to transform every dessert into a sincere, elegant, and memorable experience.
The Cannavacciuolo Lab autumn-winter collections are available in the online shop and in selected stores.
