The Panettone Gran Piemonte al Moscato Albertengo 1Kg is made with simple ingredients such as water, flour, butter, eggs, orange peel, and raisins covered with a sugar glaze and enriched with the unmistakable taste of Moscato wine. Albertengo, a historic company, produces this panettone with fresh ingredients. The production requires many hours of leavening, which results in very high digestibility of the panettone. Pairings: It is excellent when 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 tastier. Storage: Keep in a cool place. Being a completely natural product without preservatives, it is recommended to consume it within 20 days. Processing: To make the traditional panettone, several doughs with flour, eggs, and sugar must be prepared. 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 such as sugar, butter, and the typical ingredients of traditional panettone such as raisins, citron, and orange candied fruits are added to the first dough. The Galup panettone is covered with a sugar glaze and almonds from Piemonte IGP and whole toasted almonds. Finally, the panettone is baked in the oven with careful attention to temperature: an overbaked panettone would be too dry.
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The Panettone Gran Piemonte al Moscato Albertengo 1Kg is made with simple ingredients such as water, flour, butter, eggs, orange peel, and raisins covered with a sugar glaze and enriched with the unmistakable taste of Moscato wine. Albertengo, a historic company, produces this panettone with fresh ingredients. The production requires many hours of leavening, which results in very high digestibility of the panettone. Pairings: It is excellent when 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 tastier. Storage: Keep in a cool place. Being a completely natural product without preservatives, it is recommended to consume it within 20 days. Processing: To make the traditional panettone, several doughs with flour, eggs, and sugar must be prepared. 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 such as sugar, butter, and the typical ingredients of traditional panettone such as raisins, citron, and orange candied fruits are added to the first dough. The Galup panettone is covered with a sugar glaze and almonds from Piemonte IGP and whole toasted almonds. Finally, the panettone is baked in the oven with careful attention to temperature: an overbaked panettone would be too dry.
