Panettone Classico
With orange and raisins
The classic panettone recipe that floods the streets of Italy with its characteristic aroma every year when Christmas comes around, has slowly taken over the world.
Read more about the Panettone ClassicoPanettone Cioccolato
With chocolate
Butter, milk chocolate and high quality dark chocolate from Belgium find their place in the fluffy, weaved heart of the classic panettone recipe.
Read more about the Panettone CioccolatoPanettone Classico in a gift box
With orange and raisins
The classic panettone recipe that floods the streets of Italy with its characteristic aroma every year when Christmas comes around, has slowly taken over the world.
Read more about the Panettone Classico in a gift boxPanettone Cioccolato in a gift box
With chocolate
Butter, milk chocolate and high quality dark chocolate from Belgium find their place in the fluffy, weaved heart of the classic panettone recipe.
Read more about the Panettone Cioccolato in a gift box
The art of time
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2 Years
Almost two years of trials and adjustments until we perfected our recipe
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40-60 Days
40-60 days of natural maturation of the yeast
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3 Days
Three days of rest for the «sacred», naturally matured sourdough, what the Italians call «Mother Yeast»
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4 Hours
During these three days, checking the dough every four hours, day and night
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3 Months
Available for only three months (October-December)
