Artisanal panettones are a typical Christmas dessert originating from Milan. The traditional artisanal panettone is made with fresh and natural ingredients. It has a short shelf life of about one month, unlike industrial panettones which can last over 7 months. The digestibility of the traditional panettone is very high thanks to the 48-hour double fermentation and the use of sourdough, which give softness and digestibility typical of fresh high-quality pastries. Pairings: the artisanal panettone is excellent when paired with a passito or a Moscato d'Asti. It is recommended to warm it for about 10 minutes to melt the butter and enhance its flavor. Storage: keep in a cool place. Being a natural product without preservatives, it is recommended to consume it within 20 days. Production: the making of the traditional artisanal panettone involves several doughs with flour, eggs, and sugar for even fermentation and better digestibility. The first dough rests for more than 12 hours to allow the sourdough to act. The next day, sugar, butter, and typical ingredients such as raisins and candied citron and orange are added. Finally, the panettone is baked in the oven with careful attention to temperature to avoid it becoming too dry. Gabriele from Superpan does not use preservatives; the shelf life of this artisanal panettone is about one month.
Price VAT included
Artisanal panettones are a typical Christmas dessert originating from Milan. The traditional artisanal panettone is made with fresh and natural ingredients. It has a short shelf life of about one month, unlike industrial panettones which can last over 7 months. The digestibility of the traditional panettone is very high thanks to the 48-hour double fermentation and the use of sourdough, which give softness and digestibility typical of fresh high-quality pastries. Pairings: the artisanal panettone is excellent when paired with a passito or a Moscato d'Asti. It is recommended to warm it for about 10 minutes to melt the butter and enhance its flavor. Storage: keep in a cool place. Being a natural product without preservatives, it is recommended to consume it within 20 days. Production: the making of the traditional artisanal panettone involves several doughs with flour, eggs, and sugar for even fermentation and better digestibility. The first dough rests for more than 12 hours to allow the sourdough to act. The next day, sugar, butter, and typical ingredients such as raisins and candied citron and orange are added. Finally, the panettone is baked in the oven with careful attention to temperature to avoid it becoming too dry. Gabriele from Superpan does not use preservatives; the shelf life of this artisanal panettone is about one month.
