Tre Marie Panettone Milanese (1Kg)

Product Information

natural yeast [ Mother yeast (wheat flour, water), yeast], fructose syrup, invert sugar syrup, emulsifier: mono- and diglycerides of fatty acids; Salt, natural flavors. A dessert known in Italy, as well as abroad: the Maina Panettone brand, in fact, is present in over 40 countries and is the industry leader in Great Britain, the United States, and Canada. In terms of freshness, with the right type of natural fermentation, a panettone can last for up to six months. Gus Sclafani Fine Italian Imports Panettone Cake is a fresh arrival for the 2016 season, just baked and arrived from Italy.

Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests.A box of From Roy Panettone is an incredible treat that started with wild-fed mother yeast in San Francisco. This version from Italian bakery Tre Marie is made with 100 percent French butter from the Charentes-Poitou region, so it’s rich. The northern Italian Christmastime treat is made from a sweet brioche-like bread studded with dried fruit or chocolate chunks. There is much expectation to understand if in 2019 the market trend will be as positive as last year: over 500 million euros of Italian Christmas sweets (mainly pandoro and panettone) exported from Italy to many countries around the globe and +10% compared to the previous year.

While panettone is round and squat and filled with candied fruit, traditional pandoro is a tall, plain, soft butter cake topped with powdered sugar. The traditional recipe includes ingredients like butter, raisins, candied citrus, and orange peels, which give it a unique and delicious taste. Each pumpkin panettone comes in a luxury metal tin, making it a delightful treat for both the eyes and the taste buds. Others claim that the name panettone derives from “ el pan de Toni” in honor of a cook who, to delight, some Milanese nobles who gathered for Christmas dinner, invented this traditional dessert using the ingredients of his pantry.Artisanal pastry chefs combine quality ingredients into a simple dough, allow it to rise for three days, shape it into a dove, add toppings, and bake the cake.