Many countries have holiday fruit breads and cakes, and these typically end-of-year specialties filled with assorted combos of raisins, nuts and dried fruits, have been produced in Europe at least since the Middle Ages. Panettone, of course, is one of the best-known of the variants, and is now available throughout the world in November and December. As with all things concerning food in Italy, holiday breads and cakes differ among regions. Here are nine amazing ones to try ranging from Italy’s north to south.

LIGURIA

Pandolce Genovese. While available year-round, neatly wrapped and stylishly beribboned in the pasticcerias of Liguria, pandolce is a mainstay on holiday tables in the region during the Christmas season. There are two types of pandolce: alto (high) and basso (low) and both are typically studded with raisins, pine nuts and candied citrus.