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It's beginning to smell a lot like Christmas. As in years past, our panettone dough is fermented naturally at low temperatures using lievito madre, live yeast, and proofed in two stages, allowing the yeast to reach its maximum potential and giving the panettone a more balanced flavor and airy texture. In some recipes, Max has substituted butter with extra-virgin olive oil as part of his ongoing pursuit of lightness and aromatic expression. All of our panettone and other sweet leavened breads do not contain preservatives of any sort and should be consumed within two months. |
VERDILIMITED EDITON PANETTONE |
This year our limited edition, large-format panettone is Verdi, made with extra-virgin olive oil, kaffir lime, candied lemon, sour morello cherries and pistachio. As with wine, the larger format allows live yeasts to express themselves more fully, resulting in an even more aromatic product that is a welcome addition at any holiday meal. |
PANETTONE
Extra-virgin olive oil panettone with candied orange and citron.
Toasted flour, prune oil, coffee powder, black pepper and candied orange panettone.
Sour cherry, hazelnut praline and coffee powder panettone with Crema Favolosa (hazelnut spread).
Sour cherry and chocolate chip panettone with Crema Eccezionale ( chocolate hazelnut spread).
Traditional Italian pandoro with powdered sugar to dust on top.
Extra-virgin olive oil panettone with pistachio, kaffir lime, candied lemon and sour cherries.
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