We use two and three pound coffee cans, #10 or 1 gallon cans from sauerkraut or OreIda dried potatoes, a glass mold & parchment paper and paper molds from cookswares.com. I like the cans best because they make it easier to keep the cake moist. A helpful ingredient is the fiori di Sicilia available form King Arthur. Hope you're a gluten for punishment; it's a days work in that it takes several risings, takes a lot of eggs and butter and good whole citron halves (which are far superior to that packaged S&W? stuff) that are not easy to come by. There's a place in Boston who had it a few months ago. Do a Google on Motta because I've seen recipes out there that are pretty good which claim to emulate Motta's panettone.