Panettone With Gianduia

Panettone With Gianduia

Our “Panettone with gianduia chocolate” is made only with mother yeast and the dough passes through a 48-hour double rising. It’s not the traditional panettone cake, but it’s made to satisfy the most experimental and demanding palates. The dough is made with Langhe hazelnut paste IGP and cocoa. It’s enriched with 55% dark chocolate  pearls, then covered with a sugar glaze, pine nuts, hazelnuts and chopped almonds. The consistency is soft, the flavour is elegant but strong, not so sweet in the mouth, due to presence of bitter cocoa and dark chocolate. It’s a rich but highly digestible panettone, thanks to the usage both of first quality raw materials and of long rising techniques. It’s completely free from preservatives, semi-finished products, flavourings and vegetable fats.

100% prepared by hand with passion since 1882, in keeping with tradition.

Price 37,00

Weight: 0 gr
Choose delivery type
Christmas Delivery  -  37 € Don’t miss it! Book your order now and it will be shipped on the 12th of December 2019! In this way, you can enjoy our products in all their freshness.
Standard Delivery  -  37 €

Store in a dry, cool place, away from direct sunlight. Avoid temperature leaps.

Soft Wheat Flour*
Dark Chocolate Pearls (Cocoa Beans, Sugar, Cocoa Butter)
Raw Sugar
Mother Yeast
Pine Nuts*
Bourbon Vanilla Beans
*allergenic Ingredients

Average for 100g of product

Energy 1599.84 kJ 388.91 kcal

Fats 21.56 g
of which saturated: 10.11 g
Carbohydrates 44.50 g
of which sugars: 25.43 g
Fibers 1.31 g
Proteins 6.95 g
Salt 0.40 g

Put it in the oven at 150 degrees, in order to bring out its soft consistency and to enhance its aromatic balance.