The Panettone classico Virginia 1Kg is made with simple ingredients such as water, flour, butter, eggs, candied fruit, equal parts orange and citron peel, and raisins, covered with a sugar glaze and Piedmont IGP hazelnuts and whole almonds. Virginia, a historic company, produces this panettone with fresh ingredients. The production requires 40 hours of leavening and three days of processing. The digestibility of the traditional panettone is very high thanks to the double leavening and the use of selected yeast, which give softness and digestibility typical of fresh high pastry desserts. The Panettone classico Virginia is excellent when enjoyed with a passito or Moscato d'Asti. It is recommended to warm it for about 10 minutes to make the butter tastier. Storage: keep in a cool place. Being a natural product without preservatives, it is recommended to consume it within 20 days. For the preparation of the traditional panettone, several doughs are made with flour, eggs, and sugar for homogeneous leavening and better digestibility. The first dough rests for more than 12 hours to allow the sourdough to act. The second dough includes sugar, butter, raisins, and citron and orange candied fruit. The panettone is covered with a sugar glaze and Piedmont IGP almonds and toasted whole almonds. The oven baking is controlled to prevent the panettone from becoming too dry.
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The Panettone classico Virginia 1Kg is made with simple ingredients such as water, flour, butter, eggs, candied fruit, equal parts orange and citron peel, and raisins, covered with a sugar glaze and Piedmont IGP hazelnuts and whole almonds. Virginia, a historic company, produces this panettone with fresh ingredients. The production requires 40 hours of leavening and three days of processing. The digestibility of the traditional panettone is very high thanks to the double leavening and the use of selected yeast, which give softness and digestibility typical of fresh high pastry desserts. The Panettone classico Virginia is excellent when enjoyed with a passito or Moscato d'Asti. It is recommended to warm it for about 10 minutes to make the butter tastier. Storage: keep in a cool place. Being a natural product without preservatives, it is recommended to consume it within 20 days. For the preparation of the traditional panettone, several doughs are made with flour, eggs, and sugar for homogeneous leavening and better digestibility. The first dough rests for more than 12 hours to allow the sourdough to act. The second dough includes sugar, butter, raisins, and citron and orange candied fruit. The panettone is covered with a sugar glaze and Piedmont IGP almonds and toasted whole almonds. The oven baking is controlled to prevent the panettone from becoming too dry.
