Made with dried fruit and candied peel, and iced with a hazelnut glaze, 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 sultanas and candied peel are 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.
Best thing about Panettone is you can enjoy it at all points of the day, in the morning toasted with butter and fig jam, eaten plain alongside a cappuccino mid afternoon or after a evening meal with a glass of Vin Santo. Delizioso!
Last ones till the end of the year, best before end of July. Get them before they’re gone!
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