Here the most traditional of recipes, in its Venetian version, becomes the best expression of an art devoted to continuous research and innovation.
It takes more than two days of processing and a progressive leavening of the dough for about 36 hours to arrive at the final masterpiece of Francesco Sposito’s panettone, the result of a careful selection of raw materials: Molino Dallagiovanna flours, Normandy butter, Madagascar vanilla and then acacia honey to harmonise and balance notes of candied citrus fruits and zibibbo sultanas.
These are some of the ingredients you will find in a dough that seems an oxymoron: soft and dense in unison. If, in fact, the leavened product, from the mere sight of it, appears to be a soft, golden cloud, its texture, on the other hand, with its distinct cinnamon scent, becomes stringy and elastic.
The palate becomes creamy, thanks to the fine candied fruit that enriches a flaky uniformity where the butter dominates without excelling. Complex and balanced taste.
Francesco Sposito’s Panettone, housed in a refined and elegant package designed in collaboration with internationally renowned artist Vanni Cuoghi, is a challenge to the classic panettone, a return to the taste of simplicity, because to achieve excellence in taste, craftsmanship never compromises.
Type ‘0’ flour, sugar, Normandy butter, ‘Taverna Estia’ natural sourdough, egg yolk, salt, vanilla, natural flavourings, acacia honey, cocoa butter, citron and orange candied fruit, barley malt, zibibbo sultanas. Glaze: egg white, almonds.
The panettone varies in weight from 850/1000 g
NB: All Francesco Sposito’s Panettoni are entirely handcrafted and are packaged fresh. To bring out the best flavour, it is recommended to let the leaven rest for 5 minutes in a preheated oven.
Store in a cool, dry place. Product without preservatives,
The expiry date is indicated on the packaging.
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