Classic low-baked panettone following the piedmontese recipe
Soft dough, naturally leavened for more than 2 days with pure Mother Yeast, enriched by scented candied orange peels, Calabria cedar and plump sultanas. Covered with a crunchy glaze, hand-made with the best Italian whole hazelnuts, it’s naturally cooled upside down for over 8 hours, as per tradition.
Panettone coated with hazelnut frosting – Naturally leavened oven baked cake. Wheat flour, Sultanas, Hazelnuts frosting 12% (Sugar, Fresh Egg white, Hazelnuts 18% corresponding to 2% of total ingredients, Rice starch, Rice flour) – Butter – Sugar – Candied Citrus peels (Orange and Citron peels, Glucose-Fructose syrup, Sugar) – Fresh Egg yolk – Natural yeast 6% (Wheat flour, Water) – Invert Sugar – Emulsifying agent: mono-diglycerides of fatty acids - Whole fresh pasteurized milk 0.6% – Salt – Natural flavours. May contain traces of other nuts and soya.