Panettone Gianduja has a double leavening than 48 hours, it is only done with live yeast mother. There is the classic panettone tradition but the cake for the most demanding, who love to experiment. It’s enriched with Gianduja Chocolate. The structure is soft, the taste is elegant yet decided, is not extremely sweet as the chocolate is dark chocolate and cocoa powder. It is a very rich but highly digestible panettone through long rising and use of raw materials of excellent workmanship. It has no preservatives, semi-finished products, flavoings, vegetable fat. It is 100% Artisan and then made entirely by hand, with passion, since 1882. It is ranked among the best homemade panettone of Italian chocolate for Gambero Rosso.

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