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Panettone is a typical pastry of Milan area, now widespread throughout Italy, used not only at Christmas.
After craftsmanship at the mixture is given a shape of a "ball" that must rest for some time before cooking.
After baking the panettone rests upside down to preserve and fix its soft texture and fragrance.
It pairs with the Apulian sweet wines with protected geographical indication such as Sweet Aleatico, Primivio Sweet, Sweet Moscato and Passito Minutolo or Apulian sweet wines with protected designation of origin such as the natural sweet Primitivo di Manduria, Moscato di Trani, the Aleatico Puglia, Primitivo of Gioia del Colle sweet.
Soft Wheat Flour type 00, water, sugar, candied fruit, raisins, yeast, eggs, butter, spices.