Naturally leavened, homemade, oven-baked product.
The Panettone is my good luck cake. The one that made me known to the world. My multi-award-winning Panettone stands apart for the highly refined ingredients, which are partly self-produced, and especially for the processing methods adopted.
It is made with the TRIPLE DOUGH METHOD and three long leavening phases, finally counting about 54 hours of actual leavening. All the above achieves its exceptional softness. A very rich but light and highly digestible dough. A remarkable alchemy of scents and flavours make this a highly demanded product all year round both in Italy and abroad.
PANETTONE WITH CANDIED LEMON AND OREGANO. DOES NOT CONTAIN RAISINS AND CANDIED CITRUS PEEL.
INGREDIENTS: WHEAT flour type 00, BUTTER, Lemon cubes (17.85%) [lemon, sugar, glucose syrup], Pasteurised EGG yolk, Panettone icing [sugar, ALMOND flour, toasted HAZELNUT flour, hen EGG white, shelled bitter apricot kernels, Bramata maize flour, cocoa powder, potato starch], Sugar, Pasteurised fresh whole MILK, Natural sourdough [WHEAT, water], Honey, Lemon paste [lemon peel, glucose-fructose syrup, sugar], Water, ALMONDS, Whole WHEAT flour, Dry ground oregano (0.43%), Iodised salt, Bourbon vanilla pods. May contain: peanuts, nuts (almonds, hazelnuts, walnuts, pistachio nuts), sesame, soy.
Tips for a better tasting: Before consuming it, keep the leavened in rooms with a temperature of 20°/26° for at least a day or heat it slightly in a heat source such as an oven at 40°C. Turn it off and leave the leavened in its bag for half an hour. Before cutting, always remove the cup. Use a wavy blade knife and cut the slices gently. Store at a temperature of 10-12° and away from the sun’s rays.