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.