Panettone Tradizionale, 1kg

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Panettone Tradizionale - Light and delicate sponge made with plenty of butter dried fruit, candied citrus peel & ...

Piemonte - Read more

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Panettone Tradizionale - Light and delicate sponge made with plenty of butter dried fruit, candied citrus peel & coated in a crunchy hazelnut glaze.

The star of Christmas in Italy and at Carluccio's, and Great Taste Award Winner 2022​

Our producers, Signora Audasso and Signor Minetti, have been working with Carluccio's for over 20 years. They only produce panettone from September to December. So, we couldn’t get it all year even if we wanted to.

Patience to perfection...

It is the largest of Italian Christmas cakes, but it is difficult to make at home as it requires a very long time, much mixing and kneading The first dough is made with flour, eggs, butter and sugar and is left to prove overnight. The following morning the dried fruit and candied peel are mixed into the dough. The dough is then weighed out and poured into the pirottini, paper cases, and then left to prove for 4 hours. The panettone are then baked in the oven for about 50 minutes - 1 hour. The temperature of the oven is critical as the panettone should be dark brown on the outside and fluffy and moist on the insides.

Once out of the oven they are then left to cool for 14/16 hours. During this time, they are stored upside down to prevent them from collapsing on cooling.

One of the key elements of our Panettone is the natural yeast, “mother” yeast as it is called in Italian. The starter used in our Panettone actually a living product, nurtured with care and patience over decades. When a part of the yeast is used, the "yeast master", whose role in the bakery is to look after and multiply the yeast, adds flour and water to boost further fermentation. At the end of the production cycle in December, the yeast is cooled down, to be "awakened" the following season, bringing it back to a warmer temperature in a process can require weeks.


Nutritional information (typical value for 100g)


Piemonte (or Piedmont) is the second largest region of Italy, found in the north west of the country. Its largest city and the original capital of Italy is Turin, the bustling business and culture hub of northern Italy. Turin is filled with a mixture of 16th and 18th century renaissance, baroque and neo classical architecture. More up-to-date, it is also home to Juventus FC, one of Italy’s best football teams.

Moving away from the cities, Piedmont is known for its connection to the Alps. Almost half of the region is covered by mountains, making it one of Italy’s top skiing destinations. The geography of the region generates great agricultural farm land and it is best known for its grapes and wine production. Barolo and Barbaresco red wines are made from the Nebbiolo grape, and the sparkling Asti Spumante comes from the Moscato grape.

Besides wine, the region also produces a vast amount of Italian risotto rice. Arborio, Carnaroli and 11 other varieties of rice are grown in paddy fields, irrigated by river water.