Traditional Panettone by Pasticceria Biasetto

Multiple winner of Best Italian Pastry Chef Award, chef Luigi Biasetto achieves a Panettone which tops the world's best panettone lists year after year. Biasetto's key to success is a rigorous sourcing of stellar ingredients, (even if it means getting across the Italian borders to find them), and an unsurpassed knowledge of the chemistry of baking. This panettone for purists showcases: Stone milled flour by Molino Quaglia Natural mother yeast, lovingly "nurtured" by Mr. Biasetto for 16 years Fresh eggs from local corn-fed hens Italian DOP Acacia honey from the Italian Alps Untreated orange peel from Sicily Organic raisins Pure high altitude butter Organic Vanilla Bourbon from Madagascar Cloud-like soft, elastic and velvety, Panettone by Pasticceria Biasetto egg-laden bright yellow dough immediately jumps to the eye; a first bite reveals a perfectly balanced freshness, a clean flavor with delicate notes of honey and vanilla, enlivened by pulpy raisins and candied orange . Panettone Biasetto is a must for lovers of the quintessentially Italian Holiday Cake and of all things exceptional.Panettone Biasetto is always baked fresh and just in time for the Holiday Season!

Traditional Panettone by Pasticceria Biasetto from Padova

Made with natural mother yeast, stone milled flour, mountain butter

Only baked seasonally by award winning pastry chef Luigi Biasetto

Cloud like soft, velvety texture, bright yellow dough

beautifully wrapped in white paper - 750 gr - 1.65 Lb