Panettone Albicocca
Hand-cut candied apricots enrich our iconic dough in this brand-new version.
A soft, light dough with a rich aroma, topped with almond glaze, pearl sugar and whole almonds.
The sweetness of the apricot accompanies every bite with balance and delicacy, allowing the full personality of the dough to shine through.
Weight: 500 g
INGREDIENTS: Type “00” soft wheat flour, candied apricots, butter, egg yolk, sugar, lemon cream drops (sugar, milk powder, lemon), natural sourdough starter (type “00” soft wheat flour, water), acacia honey, cocoa butter, malted wheat flour, glaze (type “00” soft wheat flour, sugar, pearl sugar, almonds, egg white).
MAY CONTAIN PEANUTS, OTHER TREE NUTS, SESAME SEEDS AND DERIVATIVES.
DISCOVER THE STEPS
1
Initial Phase
The preparation of our products begins with a process that we've repeated every day for four generations: refreshing the sourdough starter with only water and flour. Then, everything starts to take shape with the overnight dough and the addition of the few select ingredients that characterize our products: flour, egg yolks, sugar, honey, and drops of lemon.
2
Pre-ferment
Leavening is the most crucial part of the process and requires patience and attention. This is where the alveolation is born, which gives our dough its characteristic lightness. The sourdough starter is unpredictably influenced by the surrounding atmospheric conditions. It's the master's eye that makes the difference.
3
Resting
Next comes the shaping, or the rolling of the dough, and the glazing. Now, as then, these processes are carried out by the hands of artisans, repeating gestures passed down through generations. The top of our "Originale" is enriched with glaze and almonds.
4
Final Phase
Baking and Resting. Just like leavening, baking also requires attention. Each panettone is checked individually to achieve perfection. Finally, it's the upside-down resting that allows the aromas and flavors to distribute and blend throughout the finished product.
