From Veneto, soft and buttery cake filled with a prosecco cream
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.
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…
Wheat flour, Prosecco filling 22% (glucose-fructose syrup, sucrose, water, Prosecco di Valdobbiadene d.o.c.g. 10%, wheat dextrose, powdered whole milk, sweetened egg yolk (egg yolk, sugar), ethyl alcohol, gelling agent: pectin, preservative: potassium sorbate, flavouring), butter (milk), sugar, egg yolk, natural yeast, Prosecco di Valdobbiadene d.o.c.g. 2%, honey, emulsifier: mono and dy-glycerides of fatty acids, salt, wheat malt, milk protein, natural citrus fruits flavours, natural vanilla flavour. ALLERGY ADVICE: For allergen see ingredients in bold. May also contain traces of nuts and sesame.
Veneto is a north-west region of the Italy that branches from the Dolomite Alps in the north down to the beautifully blue waters of the Adriatic Sea in the south. Along the southern coast is its capital Venice. The city throughout time has been regarded extremely highly in literature, art, film and theatre. Venice’s beautifully unique water ways connected by over four hundred bridges creates a perfect setting for anyone wanting to tell an atmospheric story. Its Baroque and Gothic styled architecture along with the world-famous glass workers add to the aesthetic of the city. Just north of Venice lies Treviso, a small city that is home to the most famous cuisine to come from Veneto, the creamy and soft Tiramisu. This layered coffee-soaked biscuit and mascarpone dessert is among the most proud and renowned food to come from Italy. Prosecco which is the constant rival to Champagne also originated in Treviso. The bubbling wine is like champagne however the difference being Prosecco is fermented in steel barrels not wood. Enjoy it with a splash of Aperol or Campari for the summery ‘Spritz’.