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

For a babà—an individual mushroom-shaped dessert with leavened dough—to retain its quality in a can is no small feat. Being soaked in a Limoncello syrup gives it a certain degree of sponginess and a lot of flavor; the very balanced aromatization of the liquid, probably with vanilla, also adds to it. The cake is just slightly too floury, though the flavor and texture are corrected by the syrup. In short, a true drunken sponge cake for the drunk.

Italian panettone with raisins 1KG

without candied fruit