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Panettone Gianduia has a double leavening than 72 hours, it is only done with live yeast mother. There is the classic panettone tradition but the cake for the most demanding, who love to experiment. It has a mixture consisting of a  Langhe Hazelnut paste IGP and Cocoa , then enriched with pearls Dark Chocolate 55% . The structure is soft, the taste is elegant yet decided, is not extremely sweet as the chocolate is dark chocolate and cocoa powder. It is a very rich but highly digestible panettone through long rising and use of raw materials of excellent workmanship. It has no preservatives, semi-finished products, flavorings, vegetable fat. It is 100% Artisan and then made entirely by hand, with passion, since 1882. Third is ranked among the href="https://www.gamberorosso.it/notizie/i-migliori-20-panettoni-al-cioccolato-del-2018/" rel="noopener" best homemade panettone to of Italian chocolate for Gambero Rosso.

This product is suitable for Milan Express shipping.

Weight: 750gr


  • Preservation add

    Keep in a cold and dry place. Do not expose to the sun. Avoid sudden changes in temperature.

  • Ingredients add

    Soft wheat* flour, 52% Valrhona dark chocolate (19%) (cocoa paste, sugar, low-fat cocoa powder, soy* lecithin, natural vanilla extract), butter*, eggs*, cane sugar, natural mother dough (soft wheat* flour, water), water, Piedmont hazelnut* paste (2,3%), cocoa powder, acacia honey, salt, Tahitian Bourbon vanilla. * Allergenic ingredients

  • Nutritional value add

    Average values ​​for 100g Energy 1715 kJ / 410 kcal Fats 23,1 g of which saturated 12,6 g Carbohydrates 41,1 g of which sugars: 18,3 g Protein 8,1 g Sale 0,501 g

  • Service add

    It is advisable to best enjoy the soft texture of the cake and enhance the balance of aromas and flavors, heat it in the oven at 150 ° for 2 minutes.