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We still have a couple of these delicious Panettones left. Make them into a pudding or toast with ricotta and honey
Our very popular Panettone from Piedmont is back again this year beautifully wrapped especially for us.
Our Panettone use a starter to leaven, making them not only light, fluffy, and buttery but naturally flavourful. Each batch takes three days to make using a traditional method of full fermentation. We like to say these contain a little touch of Piedmonts microclimate because they are made with an 80 year old starter. This starter has been in the family since 1932, and is fed every day to keep it lively.
Making our Panettone
Materiaprima Panettones are made with high protein flour. This makes the dough elastic enough to withstand two long days of proving. Proving over a long period not only gives flavor but it builds structure, aroma and lightness.
On the first day the dough is made by incorporating the eggs, sugar and butter with the flour and then it’s left overnight to triple in volume. All ingredients used are real. Softened butter, freshly cracked eggs, fruit made naturally using only lemon and sugar and vanilla.
The next day fruit and other flavorings such as chocolate and nuts are added and the dough is left to prove again. By the afternoon the moulded breads are covered in glaze and baked.
The Classic 1kg Panettone contains natural yeast, sultanas, raisins, candied citrus, vanilla, eggs, butter and high protein flour.
|This product was added to our catalog on Sunday 15 January, 2017.