CHRISTMAS SHOP

Panettone Tradizionale & a bottle of Prosecco

£27.95

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Product Code: X45185

The star of Christmas in Italy and Carluccio’s. It just wouldn’t be Christmas without it.

Made in Piemonte, the dough is proved multiple times, iced with hazelnut glaze, baked, then hung upside down to cool to ensure it’s signature dome shape. Prosecco is the perfect match.

Ingredients

Wheat flour, sultanas, sugar, butter (milk), egg yolk, candied orange and citrus peel (orange and citrus peel, glucose-fructose syrup, sucrose, acidifier: citric acid), natural yeast (contains wheat), invert sugar syrup, emulsifiers:mono and diglycerides of fatty acids of vegetable origin, wheat malt, salt, sunflower lecithin, natural orange flavour, vanilla extract from Madagascar beans. Icing: sugar, egg white, hazelnuts, apricot kernels, rice flour.
ALLERGY ADVICE: For allergens, see ingredients in bold. May contain traces of peanuts, soya and other nuts. SUITABLE FOR VEGETARIANS.

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Piemonte

Piedmonte is the second largest region of Italy located to the north west of the country. It's largest city and the original capital to Italy is Turin, the bustling business and culture hub of northern Italy. Turin is covered in a mixture of 16th and 18th century renaissance, baroque and neo classical architecture. Fans of Juventus FC, one of Italy’s best football teams, will swarm the nearby architecture. Moving away from the cities, Piedmonte 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 for vegetation to flourish. It is best known for its growing of grapes and production of wine including the famous Barolo. Other than wine, the region is known to produce a vast amount of Italian risotto rice on the flatter plains because of the drain off from the river Po.

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Piemonte

Panettone al Limoncello 950g

£19.95

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…

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