Traditional Artisan Panettone 1Kg

Traditional Artisan Panettone

Classic Panettone Without Icing

A panettone that can never be missing under the tree is undoubtedly the taste Traditional

Made by pastry chef Angelo di Masso

Our Artisan Panettone

The ingredients are selected to create an unforgettable aromatic scent, the Tahitian Vanilla perfectly marries the Australian six crown raisins and the extremely fresh dairy butter

The natural Sicilian orange cube releases all its essential oils on the palate, a fresh peel without preservatives that gives an unmistakable flavor to the Panettone.

Proving

Leavened in three doughs to guarantee absolute softness, thanks also to the long natural leavening which goes from 36 to 40 hours.

cooking

After cooking in the oven, the panettone is left to cool upside down for 12 hours: with this process the very rich structure of the dough stabilizes.

Ingredients Artiginal Panettone

flour, dairy butter, sugar, raisins, orange zest cubes,
egg yolk, natural yeast, water, Abruzzo honey, salt,
natural flavors, Bourbon vanilla.

Revolutionary

This panettone is an explosion of flavor, light until the last bite, and tells a story of passion, research and taste, which every year takes shape to become a special product, traditionally dedicated to the Christmas holidays.

Panettone box

A packaging entirely in cardboard with a lace, protects and embellishes the cake as if it were a jewel.

Convenient to carry

Pastry chef Angelo di Masso

Grew up among flour, eggs and yeast, Angelo Di Masso is the home pastry chef.

The love for sweets brought him to Turin at a very young age where he attended the Beccari Institute, obtaining a diploma in Confectionary Arts.

Then the continuous training between specialization courses, meetings with great chefs and competitions that have honored him with titles national and global, has fueled his passion. The warmest recognition are the emotions that Angelo transmits to his customers.

“In my desserts I put love, passion and mind. The love for the territory guides me in the choice of raw materials; passion animates me when I mix, you have to caress and lightly touch the dough; finally, desserts must be designed with the head, as if they were buildings held together by the right balance of ingredients. "

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DiMasso, Scanno (AQ)