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 ClassicoAlmost two years of trials and adjustments until we perfected our recipe
40-60 days of natural maturation of the yeast
Three days of rest for the «sacred», naturally matured sourdough, what the Italians call «Mother Yeast»
During these three days, checking the dough every four hours, day and night
Available for only three months (October-December)