Our Artisan Panettone
OUR ARTISAN PANETTONI
The famous Cilento Figs added to the panettone with walnuts.BUY ONLINE
The first variation of artisan Panettone consists in the production of Panettone with sultanas and an almond topping.
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A panettone from the Cilento area made special with the unique taste of white figs.</p> BUY ONLINE
The three chocolate mix presents a special taste, not too strong and not too sweet.
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The use of fresh lemons from the amalfi coast, lime and clementines give the panettone an unmistakable taste.
BUY ONLINEThe use of pears with added chocolate brings life to a 100% original Panettone.
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Artisan Panettone with a taste of Autumn. Made with chestnuts from the Cilento National Park.
BUY ONLINEArtisan Panettone for chocolate lovers. Interior with chocolate drops.
BUY ONLINEGinger is a stimulating spice and above all an excellent remedy for inflammatory and digestive problems. With added chocolate a unique taste is created for a nutritious panettone.
BUY ONLINEOUR PANETTONE STUFFED WITH A CREAM OF VARIOUS TASTE
Artisan Panettone with a refreshing flavour of lemons. The lemon cream gives the Panettone a traditional taste.
Artisan Panettone made with pistachio cream, clovered with
white chocolate and grounded pistachos.
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Our artisan Panettone in the original combination using lyophilized
coffee in the cake mixture and coffee beans on the covering.
Another delight for chocolate lovers. Artisan Panettone
with Gianduja cream inside. Really irresistable.
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The absolute delight of our range of Panettone, made with one of our specialities, the almond paste with amarena cherries and a topping of caramelized hazelnuts.
BUY ONLINEHISTORY AND PREPARATION OF OUR 100% ARTISAN PANETTONE.
It takes three days to prepare the artisan Panettone "La Ruota" during which various fases of mixing and levitating are used. All the fases, for the realization of a 100% artisan product, need supervision and manual interventions for example the cutting of the top part, or the turning upside down (for 12 hours) once out of the oven, the use of genuine and first class products means a high quality Panettone and nutrient and digestable at the same time.
The first fase of the mixture consist in preparing the sourdough with flour, yeast and water. This will them be refreshed for several days, afterwhich the first mixture is made 12 hours before the final mixsture
The last fase after resting the mixture ist the dividing accordin to the tastes and putting the mixture into the paper forms.
As soon as the natural levitation is completed (about 6-7 hours), the baking wull proceed. The levitation is an important step to obtain a high quality geniune and digestable product.
Cooking time is about an hour, afterwich the last step is to turn the panettone upside down for 12 hours.