The Classic Panettone Virginia 1Kg is made with very simple ingredients such as water, flour, butter, eggs, candied fruit, candied orange and cedar peel in equal parts, and raisins, covered with a glaze of sugar and Piedmont hazelnuts IGP and whole almonds. Virginia, a historical company, produces this panettone with fresh ingredients. The production of the Classic Panettone Virginia requires 40 hours of leavening and as much as 3 days of production. The digestibility of the traditional panettone is very high; in fact, thanks to the double leavening that reaches 40 hours and the use of selected yeast, the panettone acquires a softness and digestibility typical of high pastry fresh sweets. Online sale of the Classic Panettone Virginia, packaged like a candy. Pairings: The Classic Panettone Virginia is excellent enjoyed alongside a passito or a great Moscato d'Asti. We recommend heating the panettone for about 10 minutes, so that the butter melts and makes the panettone tastier. Storage: In a cool place. Being a completely natural product and without preservatives, it is recommended to consume it within 20 days. Processing: To create the traditional panettone, multiple doughs with flour, eggs, and sugar must be made; the doughs make the leavening more homogeneous and the product's digestibility greater. 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: sugar, butter, and the typical ingredients of the traditional panettone such as raisins, candied cedar, and orange. The panettone is covered with a glaze of sugar and almonds from Piedmont IGP and roasted whole almonds; finally, the panettone is baked, paying attention to the temperature: an overcooked panettone would be too dry.
The Classic Panettone Virginia 1Kg is made with very simple ingredients such as water, flour, butter, eggs, candied fruit, candied orange and cedar peel in equal parts, and raisins, covered with a glaze of sugar and Piedmont hazelnuts IGP and whole almonds. Virginia, a historical company, produces this panettone with fresh ingredients. The production of the Classic Panettone Virginia requires 40 hours of leavening and as much as 3 days of production. The digestibility of the traditional panettone is very high; in fact, thanks to the double leavening that reaches 40 hours and the use of selected yeast, the panettone acquires a softness and digestibility typical of high pastry fresh sweets. Online sale of the Classic Panettone Virginia, packaged like a candy. Pairings: The Classic Panettone Virginia is excellent enjoyed alongside a passito or a great Moscato d'Asti. We recommend heating the panettone for about 10 minutes, so that the butter melts and makes the panettone tastier. Storage: In a cool place. Being a completely natural product and without preservatives, it is recommended to consume it within 20 days. Processing: To create the traditional panettone, multiple doughs with flour, eggs, and sugar must be made; the doughs make the leavening more homogeneous and the product's digestibility greater. 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: sugar, butter, and the typical ingredients of the traditional panettone such as raisins, candied cedar, and orange. The panettone is covered with a glaze of sugar and almonds from Piedmont IGP and roasted whole almonds; finally, the panettone is baked, paying attention to the temperature: an overcooked panettone would be too dry.
Price VAT included
