TRADITIONAL PANETTONE
TRADITIONAL PANETTONE
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Panettone made with our award-winning dough, flavored with Sicilian orange paste and pure Madagascar vanilla, enriched with cubes of semi-candied Sicilian orange and selected sultanas. Crispy amaretto icing, Madagascar vanilla, traditional sprinkles and selected almonds.
Panettone with very soft and moist dough with traditional aromas and flavors.
WINNER DIVINA COLOMBA 2023
Ingredients
Ingredients
00 FLOUR, water, YOLKS category A, sugar, centenary mother yeast, dairy butter, Madagascar vanilla pods, Italian Acacia honey, salt, Sicilian orange and lemon paste, selected sultanas, hand-cut Sicilian orange peel seeds candied.
AMARETTO ICING: egg white, sugar, corn starch, wheat, vanilla pods, almonds in flour.
May contain traces of nuts.
Awards and recognitions
Awards and recognitions
Ours is a THREE DOUGH leavened product: longer and more demanding processing, which gives great softness and digestibility, making the product obtained unique.
Winner MASTRO PANETTONE 2021
Among the best three Italian panettone according to master panettone 2021
Second place in panettone Maximo 2022
Winner DIVINA COLOMBA 2023
2nd BEST PANETTONE IN ITALY according to Mastro Panettone 2023
Part of the Italian panettone elite, certified to make "panettone to perfection"
storage
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.