Its light and airy texture blends with the flavor of juicy candied fruit and raisins, creating an explosion of aromas with every bite. The enveloping scent of citrus and the delicate buttery aftertaste make this sweet a true delight for the palate, perfect for celebrating the holidays or enjoying at any festive moment. Pairings: The Panettoncino Classico is a versatile dessert suitable for various consumption methods and pairings. Here are some suggestions to enhance it: Sparkling Wine: Pair the Panettoncino Classico with a good sweet sparkling wine, such as Moscato d’Asti or Prosecco. The freshness and fruity notes of these wines balance the sweetness of the panettone, creating a perfect harmony of flavors for the holidays. Aromatic Tea: For a warm pairing, try enjoying the Panettoncino with Earl Grey or Darjeeling tea. The slight astringency and floral aromas of the tea beautifully contrast the sweetness of the dessert, enriching the sensory experience. Hot Chocolate: A timeless classic is pairing it with a dense and creamy hot chocolate. The intensity of the chocolate pairs with the sweetness of the panettoncino, creating a moment of pure comfort. Aged Cheeses: For a bolder option, try pairing the Panettoncino with aged cheeses like Parmigiano Reggiano or pecorino. The saltiness and complexity of the cheeses balance the sweetness, creating a surprising contrast. Use in Desserts: It is suggested to slice the Panettoncino and lightly toast it to serve as a base for a dessert. You can spread mascarpone cream on top and garnish with fresh berries for a note of freshness. Cocktails: For a more original pairing, try serving the Panettoncino with an orange liqueur-based cocktail or a classic spritz. The citrus notes of the cocktail pair well with the candied fruit in the dessert. Storage: Store in a cool, dry place. Production: The production of Panettoncino Classico follows precise steps to ensure a high-quality dessert. Here is a summary of the main production phases: Selection of Ingredients: High-quality ingredients are chosen, such as fine flours, fresh eggs from free-range farms, butter, and candied fruit, to guarantee optimal flavor and texture. Dough Preparation: Ingredients are mixed according to the traditional recipe. The dough is worked for a long time to develop the right structure and incorporate air, which will make the panettone soft. Leavening: The dough is left to rise in a controlled environment for several hours. During this phase, the natural yeast activates the sugars, creating air bubbles and giving lightness to the dessert. Addition of Candied Fruit and Raisins: Once the dough has risen, candied fruit and raisins are carefully added, ensuring they are evenly distributed. Folding and Shaping: The dough is folded and shaped to obtain the typical panettone form, followed by a second leavening before baking. Baking: The panettone is baked in an oven at a controlled temperature until it reaches a golden color and perfect texture. This phase is crucial to develop the characteristic aroma and taste. Cooling and Packaging: After baking, the panettone must cool slowly to maintain its softness. Finally, it is packaged in a practical box, ready to be enjoyed.
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Its light and airy texture blends with the flavor of juicy candied fruit and raisins, creating an explosion of aromas with every bite. The enveloping scent of citrus and the delicate buttery aftertaste make this sweet a true delight for the palate, perfect for celebrating the holidays or enjoying at any festive moment. Pairings: The Panettoncino Classico is a versatile dessert suitable for various consumption methods and pairings. Here are some suggestions to enhance it: Sparkling Wine: Pair the Panettoncino Classico with a good sweet sparkling wine, such as Moscato d’Asti or Prosecco. The freshness and fruity notes of these wines balance the sweetness of the panettone, creating a perfect harmony of flavors for the holidays. Aromatic Tea: For a warm pairing, try enjoying the Panettoncino with Earl Grey or Darjeeling tea. The slight astringency and floral aromas of the tea beautifully contrast the sweetness of the dessert, enriching the sensory experience. Hot Chocolate: A timeless classic is pairing it with a dense and creamy hot chocolate. The intensity of the chocolate pairs with the sweetness of the panettoncino, creating a moment of pure comfort. Aged Cheeses: For a bolder option, try pairing the Panettoncino with aged cheeses like Parmigiano Reggiano or pecorino. The saltiness and complexity of the cheeses balance the sweetness, creating a surprising contrast. Use in Desserts: It is suggested to slice the Panettoncino and lightly toast it to serve as a base for a dessert. You can spread mascarpone cream on top and garnish with fresh berries for a note of freshness. Cocktails: For a more original pairing, try serving the Panettoncino with an orange liqueur-based cocktail or a classic spritz. The citrus notes of the cocktail pair well with the candied fruit in the dessert. Storage: Store in a cool, dry place. Production: The production of Panettoncino Classico follows precise steps to ensure a high-quality dessert. Here is a summary of the main production phases: Selection of Ingredients: High-quality ingredients are chosen, such as fine flours, fresh eggs from free-range farms, butter, and candied fruit, to guarantee optimal flavor and texture. Dough Preparation: Ingredients are mixed according to the traditional recipe. The dough is worked for a long time to develop the right structure and incorporate air, which will make the panettone soft. Leavening: The dough is left to rise in a controlled environment for several hours. During this phase, the natural yeast activates the sugars, creating air bubbles and giving lightness to the dessert. Addition of Candied Fruit and Raisins: Once the dough has risen, candied fruit and raisins are carefully added, ensuring they are evenly distributed. Folding and Shaping: The dough is folded and shaped to obtain the typical panettone form, followed by a second leavening before baking. Baking: The panettone is baked in an oven at a controlled temperature until it reaches a golden color and perfect texture. This phase is crucial to develop the characteristic aroma and taste. Cooling and Packaging: After baking, the panettone must cool slowly to maintain its softness. Finally, it is packaged in a practical box, ready to be enjoyed.
| Energy (kcal) | 365 |
| Carbohydrates (g) | 51 |
| of which Sugars (g) | 25 |
| Protein (g) | 7.6 |
| Fiber (g) | 2.2 |
| Sale (g) | 0.49 |
