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The Panettone
OUR ARTISAN PANETTONI
with Walnuts and White Figs
The famous Cilento Figs added to the panettone with walnuts.BUY ONLINE
Almond Topping
The first variation of artisan Panettone consists in the production of Panettone with sultanas and an almond topping.
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with White Figs
A panettone from the Cilento area made special with the unique taste of white figs.</p> BUY ONLINE
Three Chocolates
The three chocolate mix presents a special taste, not too strong and not too sweet.
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with Candidied Fruits
The use of fresh lemons from the amalfi coast, lime and clementines give the panettone an unmistakable taste.
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Pear and chocolate
The use of pears with added chocolate brings life to a 100% original Panettone.
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With Chestnuts
Artisan Panettone with a taste of Autumn. Made with chestnuts from the Cilento National Park.
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with Chocolate Chips
Artisan Panettone for chocolate lovers. Interior with chocolate drops.
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Ginger and Chocolate
Ginger 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.
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Panettone with cream
OUR PANETTONE STUFFED WITH A CREAM OF VARIOUS TASTE
with Lemons
Artisan Panettone with a refreshing flavour of lemons. The lemon cream gives the Panettone a traditional taste.
with Pistachios
Artisan Panettone made with pistachio cream, clovered with
white chocolate and grounded pistachos.
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Coffee Heart
Our artisan Panettone in the original combination using lyophilized
coffee in the cake mixture and coffee beans on the covering.
Gianduja
Another delight for chocolate lovers. Artisan Panettone
with Gianduja cream inside. Really irresistable.
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with Almond Paste and Amarena Cherries
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.
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The Panettone
HISTORY 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 Kneading
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 Preparation
The last fase after resting the mixture ist the dividing accordin to the tastes and putting the mixture into the paper forms.
The Levitation
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.
The baking
Cooking time is about an hour, afterwich the last step is to turn the panettone upside down for 12 hours.