Panettoni available from 9 November

La Carrara

The limited edition panettone for Accademia Carrara is made from the same dough as our Original but is enriched with chunks of two types of chocolate and caramel drops inside, while the exterior is distinguished by hazelnuts and streaks of dark and milk chocolate.

$100.00

INGREDIENTS: Soft wheat flour type “00”, butter, caramel pearls 11.2% (glucose syrup, water, sugar, modified starch, gelling agent: E401, caramelized sugar, natural flavor, salt, preservative: E202, firming agent: E509, acidifier: E334), milk chocolate drops with caramel 11.2% (sugar, cocoa butter, whole milk powder, skimmed milk powder, cocoa mass, caramel powder 5% (skimmed milk powder, whey powder, sugar, butter), whey powder, lactose, emulsifier: soy lecithin, flavor: caramel, natural vanilla flavor), sugar, egg yolk, water, natural yeast (soft wheat flour type “00”, water), acacia honey, cocoa butter, malted soft wheat flour, salt.

MAY CONTAIN PEANUTS, TREE NUTS, SESAME SEEDS, AND DERIVATIVES.

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.

Initial Phase

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