Our panettone has a 72-hour processing in which the most important phase is the cooling of the yeast which, in this way, is always kept alive. By working it with flour and water we make sure that it remains reactive, giving softness and taste to the product. The filling is a 10% limoncello cream while the dough is enriched with candied lemon peel, present both in pieces to increase its fragrance, and in the dough to complete a strong lemon note. The wrapping is the classic one and recalls the colors of lemon, all surmounted by an elegant mesh tuft.

Muzzi Panettone with pears and chocolate chips. Muzzi have been using sourdough for all our preparations for over 80 years. Like a child, this ingredient needs special care in order to manage its humidity, acidity and basicity. Only with the continuous presence and attention of our operators can a yeast be prepared for the flour of the dough. The mother yeast is changing and alive and determines a large part of the softness of the cake, giving it the best taste notes.

Nutri Free gluten free and lactose free classic pandoro 600g

Gluten Free, Lactose Free

Pandoro is the prince of Christmas desserts, with its light, honeycombed dough thanks to 48 hours of leavening and the use of the highest quality raw materials. Over the years Pasticceria Perbellini has carried out continuous research to improve the dough