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Solo da Manduca 1980

PANETTONE APRICOT VESUVIAN Best Seller

PANETTONE APRICOT VESUVIAN Best Seller

€35,00 EUR
€35,00 EUR
Sale Sold out
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327 in stock

PRE-ORDER NOW. FIRST SHIPMENT IN NOVEMBER.

 Panettone made with our award-winning dough, enriched with fantastic semi-candied Vesuvian apricots, pitted and hand-sliced. Glazed with a crunchy amaretto glaze, sprinkles, and selected whole almonds.

THE "BEST SELLER" OF OUR PANETTONE

Panettone with a very soft and moist dough, with very delicate flavors and aromas, deriving from the apricots.

Net weight at production: 1kg. Subject to natural weight loss.

Ingredients

00 FLOUR, water, egg yolks, sugar, centenary mother yeast, dairy butter, pods
vanilla, Italian acacia honey, salt, semi-candied apricots from Vesuvius.

May contain traces of nuts.

Amaretto icing: egg white, sugar, corn starch, wheat, Madagascar vanilla pods,
almonds in flour.

Premi e riconoscimenti

Il nostro è un prodotto lievitato a TRE IMPASTI: lavorazione più lunga ed impegnativa, che conferisce grande morbidezza e digeribilità, rendendo unico il prodotto ottenuto.

Pluripremiati, i nostri Panettoni sono tra i migliori d'Italia:
Scopri tutti i premi ricevuti cliccando qui

Parte dell'élite italiana del panettone, certificati per realizzare il "panettone a regola d'arte"

storage

Keep in a cold and dry place. Do not expose to the sun. Avoid sudden changes in temperature.

The integrity of the Panettone is guaranteed until the end of the holidays.

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Creative pastry

At the basis of our creations is the choice to combine quality raw materials with the use of innovative ingredients and cutting-edge processing techniques for creations that are always surprising to the palate and to the eye, delicious and aesthetically perfect.

Care of Packaging

Going to the pastry shop is a way to donate or treat yourself to an emotion, a prize with which to celebrate a moment to remember. And like all gifts, the packaging must be worthy of its contents, recalling its preciousness as a non-ordinary taste experience.

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