Galup panettones are a traditional Christmas dessert originating from Milan. The traditional artisanal panettone is made with very simple ingredients such as: water, flour, butter, eggs, candied fruit, orange and citron peel in equal parts, and raisins covered with a glaze of sugar and Piedmont IGP hazelnut and whole almonds. Galup, a historic company, produces this panettone with fresh ingredients. The production of Galup Panettone requires 40 hours of leavening and a full 3 days of production. The digestibility of the traditional panettone is very high thanks to the double leavening that reaches 40 hours in the case of the classic Galup panettone and the use of selected yeast, the panettone acquires a softness and digestibility typical of fresh high pastry desserts. Online sale of Galup panettone, special prices for Christmas. Pairings: The artisanal Galup gluten-free panettone is excellent enjoyed with a passito or a fine Moscato d'Asti. We recommend warming the panettone for about 10 minutes so that the butter melts and makes the panettone more flavorful. Storage: Keep cool. Being a completely natural product without preservatives, it is recommended to consume it within 20 days. Processing: To make the traditional panettone, several doughs must be made with flour, eggs, and sugar; the doughs make the leavening more homogeneous and the product more digestible. The first dough, once made, is left to rest for more than 12 hours so that the sourdough can act; the next day, the ingredients of the second dough are added to the first dough: such as sugar, butter, and the typical ingredients of traditional panettone such as raisins, citron, and orange candied fruits. The Galup panettone is covered with a glaze of sugar and Piedmont IGP almonds and whole toasted almonds; finally, the panettone is baked in the oven, paying attention to the temperature, as an overcooked panettone would be too dry.
