• Chiara Tribulato

Panettone | The secrets behind its fluffiness!

Panettone is well known for its fluffiness. This caracteristic requires a long and patient process. In fact, it is made with a long process that involves curing the dough, which is acidic, similar to sourdough. The proofing process alone takes several days, exactly 36 hours, giving the cake its distinctive fluffy characteristics. Moreover, during this long process Panettone is hung upside down.

It contains candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked.

In our Italian gourmet box Sweet comes First we selected the best traditional Sicilian Panettone by Fiasconaro. This traditional version is made with fresh candied orange and raisins, flavored with Marsala and Zibibbo, hand-wrapped. Ingredients are selected and come from Sicily. They whet the palate with an unexpected mix of tastes and fragrances. A slow and progressive dough rising process , that takes 36 hours, ensures quality and fragrance to our bakery products, fully respecting the traditions of "Madonie" cakes.

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