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Among the most popular holiday desserts of our online patisserie, the Artisanal Panettone with candied fruit comes from a traditional recipe, where eggs from free-range hens and honey from exclusively Italian beekeeping are combined with a golden and fragrant dough . A preparation based on mother yeast which, after more than 24 hours of leavening, infuses the classic artisan Panettone with a soft and digestible soul. To preserve the precious heart dotted with candied Calabrian Navel oranges, the Christmas cake is wrapped in a shell of glaze of almonds and whole almonds, which give a light crunchiness contrasted with a soft 100% artisan cloud.
The Panettone is a naturally leavened delight, according to recipes handed down for two generations in our pastry shop. To make the most of its fragrant and light dough, we recommend serving it at room temperature, accompanying it with classic creams or with tasty spreads such as our handcrafted pistachio and hazelnut creams.
Soft wheat flour type "00", butter, water, sugar, eggs, honey, wheat sourdough, powdered milk, orange paste, vanilla, salt. Filling: Raisins 12%, Candied fruit 9% (Calabrian Navel Orange peel, sugar, glucose syrup). Glazing: Sugar, rice flour, egg white, apricot almonds, vegetable fat, flavorings, whole almonds, granulated sugar.
Energy 1587 kJ 378 kcal Fats 15 g of which saturated fats 7.4 g Carbohydrates 54 g of which sugars 29 g Fibers 1.5 g Proteins 6.0 g Salt 0.65 g
The mother yeast contained within our Panettone artisan offers greater freshness and durability. To better maintain the taste and aroma properties of the Panettone with candied fruit, keep the traditional Christmas dessert in a cool and dry place, away from heat sources, away from light.