Panettoni available from 9 November

Panettone Milano

For lovers of tradition, the classic Milanese panettone, generously filled with candied fruits and sultanas. A perfect balance of nostalgia and innovation, handcrafted to perfection.

$100.00

INGREDIENTS: Soft wheat flour type “00,” butter, egg yolk, 10% sultana raisins, 10% diced candied citron peel (citron peel, sugar), diced candied orange peel (orange peel, sugar), sugar, natural yeast (soft wheat flour type “00,” water), acacia honey, cocoa butter, malted wheat flour, vanilla beans.

MAY CONTAIN PEANUTS, OTHER 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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