We know the place. We know the producer. We know just the thing.
Coated with white chocolate and filled with a zesty limoncello filling.
The panettone-making process beings every September (the exact date depends on the weather). Once the dough is made, it’s left to prove overnight before the limoncello filling is added. The mixture is then divided into the traditional paper cases and left for many hours to prove in a very warm room. The cakes are then baked in the oven, where they spend only a short time before being whipped out, turned upside down and left to cool. Being cooled upside down is what gives them their characteristic shape. They then head off to be hand-packed and sent on their journey to us.
We think panettone is lovely on Christmas morning with a glass of prosecco. Or toasted with butter and fig jam. Or eaten plain alongside a cappuccino. The list goes on…
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.
Limoncello filling 23% (sugar, glucose syrup, water, egg yolk, limoncello flavouring, limoncello liqueur 6% (water, alcohol, sugar, Sorrento IGP lemon rind. 32%vol), skim milk powder, whole milk powder, flavourings, stabilizer: pectin, preservative: potassium sorbate, salt), wheat flour, candied lemon peel 10% (lemon peel, glucose-fructose syrup, sucrose, concentrated lemon juice), butter (milk), sugar, egg yolk, natural yeast (contains wheat), emulsifiers: mono and diglycerides of fatty acids, sunflower lecithin, invert sugar syrup, lemon paste ( glucose-fructose syrup, lemon peel, sucrose, natural flavourings, acidifier: citric acid), salt, wheat malt , natural flavourings, Madagascar vanilla extract. Icing ingredients: white chocolate (sugar, cocoa butter, whole milk powder, emulsifier: soya lecithin, natural vanilla flavouring. Cocoa min. 20%, milk solids min. 14%), sugar.
Allergen advice: For allergens see ingredients in bold. May also contain traces of nuts and peanuts.