Classic Traditional Panettone - Angelo Inglima Pastry Shop
The MAXI version of the most famous of the Inglima Artisan Panettone, given that it is the first Sicilian panettone created by master pastry chefs Angelo and Giovanni Inglima
The main feature of this panettone is the pleasure of sharing a naturally leavened dough. A leavening that undergoes a very slow and sweet process, first the dough is left to rise for 36 hours with mother yeast, and then candied fruit and raisins are added.
What makes it unique are its flavors reminiscent of Sicily, combining the classic traditional panettone with the Sicilian aromas and flavors found inside such as honey, oranges, eggs, or butter.
It is covered with whole sweet and bitter almonds, which are worked by hand in the pastry shop, curing them, shelling them and, when needed, peeling them with immense care.
The same care that is used for all the ingredients, especially for the sourdough, which is constantly monitored and cared for on a daily basis.
INGREDIENTS: Water, type 0 and type 1 soft wheat flours ground in Italy (EU origin), butter, sugar, category A egg yolk, salt, mother yeast, Italian orange peel, raisins, malt, millefiori honey Canicattì, vanilla pods from Madagascar, semi-candied citron, semi-candied orange cubes (glucose syrup, sucrose), orange and lemon flavouring, sunflower lecithin.
Coverage: Raw almonds, sugar, icing sugar, rice flour, cornmeal, cornstarch, egg whites.
May contain other nuts. CONTAINS NO PRESERVATIVES
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