Panettone

These days most panettone are mass produced using artificial yeast, giving a denser texture and less aroma, and chemicals to keep them moist. Our panettone are all made using the traditional methods described below, using only the finest flour and candied fruits giving them natural moisture retention. The panettone are kneaded and then, using natural yeasts, allowed to rise for three days before the fruit is added. Traditional panettone have oblong bubbles and a domed top which is achieved by turning them upside down during cooling.

	Luxury Panettone (750g)	Pasticceria Marabissi - located in Chiancano Terme, a town in the heart of Tuscany, Marabissi specialise in typical traditional Sienese products. We first met them at Anuga and were immediately taken with their stunning packaging. But it was only after we'd done a tasting that we realised what a find we'd made. Made using traditional methods and only the finest candied fruits and nuts these are excptional Panettone.
	Panettoncini (100g)	Tre Rossi - we came across these 'Great Taste Awards' winners while on a buying trip to Piemonte in the north of Italy. Although they are quite large producers, visiting their warehouse is like stepping back in time fifty years. We were particularly taken with their wonderful Panettoncini Mandorlato which both taste amazing and come in the cutest little boxes. The Panettoncino Mandorlato is a delectable small panettone with a yummy crunchy almond and sugar crust.