Panettone is a work of culinary engineering, with infinite variables that determine the quality: humidity in the air, temperature, smells in the laboratory and yeast management. Panettone, the artisanal one, does not have a precise recipe, as regards to times and making, but requires a long and delicate care during the whole process.

Classic Panettone, with candied citrus and raisins of both traditional formats – tall, Milan type and low, galup type, and with the glaze, now entered the recent history of Christmas cakes.

In the wide range of Panorama products we can find panettone rich in aromas, with high perception of butter, vanilla and candied with the soft and buttery dough and classic panettone; an enriched bread, with the addition of butter, fruit and vanilla, that preserves the memory of bread, a style that is coming back not only among bakers, but also among high rank chefs, pushing towards a better depth of aromas and the emotion of a perfectly managed yeast.

Easter version of the Italian panettone is the Colomba di Pasqua, or Colomba Easter Dove Bread.
It’s different in shape, but similar in substance.

Do you want more information about Italian Panettone?
Click here for a personalized offer.