ARTISAN PANETTONE

€38,00

Tax included.

The characteristics that make our Panettone perfect and authentic are not only the taste and the ingredients used for its creation but also the shape, appearance, and aroma.

Once unwrapped, this dessert must have the typical cylindrical shape that ends with a dark dome; when cut, the Panettone must be soft, fluffy, well leavened, with raisins and candied fruit balanced and well distributed in the dough. It must also have an intense and persistent aroma.

Our Panettone is prepared only and exclusively with natural yeast. Pastry Chef Filippo De Bernardi and Executive Chef Emiliano Lombardelli personally select all the ingredients to prepare this special Christmas dessert.

Our chefs

Born in Busto Arsizio, Filippo De Bernardi graduated from the Alma International School of Italian Cuisine and, among his most significant work experiences, is the Disfrutar Restaurant in Barcelona (3 stars in the Michelin guide).
Born in Monte Argentario, Emiliano Lombardelli began working in the world of fine dining in 1988 with essential experiences next to Chef and gastronomist Alvaro Claudi on Elba Island, to Chef Giuseppe Sestito at the "Mirabelle" in Rome and with Chef Armin Mairhofer in the "Anna Stuben" restaurant of Hotel Gardena in Ortisei. In addition to carrying out research projects in the gastronomic field, he is involved in training at hotel institutes and has published the books "Con Gusto" and "Cibo".

ARTISAN PANETTONE

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