Panettone Galup with chocolate chips is a traditional Christmas dessert originating from Milan. Galup, a historic company, produces this panettone with fresh ingredients. The production of Panettone Galup requires 40 hours of leavening and three days of production. 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. Panettone Galup with chocolate chips is excellent when enjoyed with a passito, a Moscato d'Asti, or a Recioto della Valpolicella. It is recommended to warm the panettone for about 10 minutes so that the butter melts and makes the panettone tastier. Storage: keep in a cool place. Being a completely natural product without preservatives, it is recommended to consume it within 20 days. Processing: for the production of the traditional panettone, several doughs are made with flour, eggs, and sugar to make the leavening more homogeneous and improve digestibility. The first dough is left to rest for more than 12 hours to allow the sourdough to act. The next day, sugar, butter, and typical ingredients of traditional panettone such as raisins and candied citron and orange are added. The panettone is covered with a sugar and Piedmont IGP almond glaze and whole toasted almonds. Finally, it is baked in the oven with attention to temperature to avoid it becoming too dry.
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Panettone Galup with chocolate chips is a traditional Christmas dessert originating from Milan. Galup, a historic company, produces this panettone with fresh ingredients. The production of Panettone Galup requires 40 hours of leavening and three days of production. 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. Panettone Galup with chocolate chips is excellent when enjoyed with a passito, a Moscato d'Asti, or a Recioto della Valpolicella. It is recommended to warm the panettone for about 10 minutes so that the butter melts and makes the panettone tastier. Storage: keep in a cool place. Being a completely natural product without preservatives, it is recommended to consume it within 20 days. Processing: for the production of the traditional panettone, several doughs are made with flour, eggs, and sugar to make the leavening more homogeneous and improve digestibility. The first dough is left to rest for more than 12 hours to allow the sourdough to act. The next day, sugar, butter, and typical ingredients of traditional panettone such as raisins and candied citron and orange are added. The panettone is covered with a sugar and Piedmont IGP almond glaze and whole toasted almonds. Finally, it is baked in the oven with attention to temperature to avoid it becoming too dry.
