- Stock: Finished
- Reward Points: 29
- Product Code: 1354
- Weight: 1.00kg
Available Options
Description
Artisan Dark Pear and Ginger Panettone Il Forno di Pioppi, was born within the artisan production laboratory in Mantignana (PG). Years of study and research into the raw material and balancing of ingredients give life to this line of high quality leavened products. This Panettone boasts a leavening of 36 hours at a controlled temperature with several kneading steps and an artisanal process with manual kneading, in full respect of tradition, followed by baking and patient resting upside down so as not to ruin the structure. Inside, the alveolatura encloses delicate squares of semi-candied pears, ginger paste and 70% Ecquador single-origin chocolate, which accompany and enrich the aromatic scents of Belgian butter and Bourbon vanilla. An exquisite cocoa glaze with white chocolate curls covers the top. A complex aromatic bouquet and a perfect balance of tastes and textures for this extraordinary panettone in harmony with Italian tradition
Product Info Sheet | |
Manufacturing | Produced in Umbria, Italy |
Conservation | Store in a cool, dry place away from heat sources. Once opened, it should be consumed within one week by storing it inside the tightly sealed bag. It is packaged fresh, without preservatives. The expiry date is indicated on the package |
Packaging | Cardboard Panettone Box |
Pairing Advice | |
Pairing | Ideal to be enjoyed throughout the Christmas period. For a good breakfast, Christmas Day with friends and family and looking forward to the New Year |
Product Ingredients | |
Ingredients | Wheat Flour, Egg Yolk of Fresh, Land-Farmed, Chocolate, Semi-Candied Pears, Fructose, Sugar, Belgian Dairy Butter, Mother Yeast, Whole Milk Powder, Salt, Orange, Lemon, Bergamot, Ginger, Bourbon Vanilla Madagascar. Frosting: Coconut Oil, Cocoa, Cocoa Butter, Lactose, Flavouring |
Average Nutritional Values for 100g | |
Energy | 390Kcal |
Fats - Fatty Acids | 16,7g |
Carbohydrates - Sugars | 56,2g |
Proteins | 6,4g |
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