CLASSIC LOW-BAKED PANETTONE FOLLOWING THE PIEDMONTESE RECIPE
Soft dough, naturally leavened for more than 2 days with pure Mother Yeast, enriched by scented candied orange peels, Calabria cedar and plump sultanas. Covered with a crunchy glaze, hand-made with the best Italian whole hazelnuts, it’s naturally cooled upside down for over 8 hours, as per tradition.
