Artisan Classic Panettone Cake

F08V001

Artisan Classic Panettone Cake stuffed with sultanas and candied fruit of the highest quality. This panettone is produced by Padua prison inmates at Giotto social co-operative, a fine pastry making lab behind the jail walls. Packed with natural cotton fabric and elegant matching ribbons. Weight 1 kg. A great gift idea!

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Pacco Dispensa: Pasta Bio Senatore Cappelli 5kg

Pacco Dispensa: Pasta Bio Senatore Cappelli 5kg

Pacco Dispensa composto da 10 confezioni da 500gr di differenti formati di pasta Bio Senatore Cappelli. Tutti i formati di pasta sono realizzati con farina Bio di grano duro della varietà Senatore Cappelli macinata a pietra. La pasta è prodotta in Puglia ed è essiccata lentamente a bassissima temperatura. Attenzione: la foto è puramente indicativa.

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31,90 ‚ā¨

Invia ad un amico

Pacco Dispensa: Pasta Bio Senatore Cappelli 5kg

Pacco Dispensa: Pasta Bio Senatore Cappelli 5kg

Pacco Dispensa composto da 10 confezioni da 500gr di differenti formati di pasta Bio Senatore Cappelli. Tutti i formati di pasta sono realizzati con farina Bio di grano duro della varietà Senatore Cappelli macinata a pietra. La pasta è prodotta in Puglia ed è essiccata lentamente a bassissima temperatura. Attenzione: la foto è puramente indicativa.

Destinatario :

* Campi richiesti

  o  Annulla



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ARTISAN CLASSIC PANETTONE CAKE

A symbol of Milan and Italy's most famous Christmas cake.


The recipe for Panettone Giotto, stuffed with raisins and candied fruit, is that of an old master craftsman, later refined and perfected by Giotto's master pastry Chefs.


Careful selection of raw materials, so much dexterity and long and patient working for a full course of 72 hours, are the secret of this product by Padua prison inmates at Giotto social co-operative.


For the nose and the palate this panettone is clean and balanced with pleasant notes of citrus and an intriguing finale with butter and vanilla.

The dark yellow color and long pockets bear witness to a sensational naturally raising panettone, soft and rich.


INGREDIENTS:

wheat flour type 0, 13% butter, raisins (grapes, sunflower vegetable oil), egg yolk, sugar, candied orange, 4% fructose (big orange peels, glucose syrup, sugar), candied Cedar 3% (Cedar, glucose syrup, sugar), yeast natural (wheat), emulsifier: mono and diglycerides of fatty acids, whole milk powder, salt, yeast, aromas.


Underlined items are allergens. Contains gluten.

(Produced in a laboratory that uses sesame seeds, nuts, milk, eggs).


NUTRITION INFORMATION (values per 100 g of product):

  • calories: 364 kcal (1528 kJ)
  • fat: 13.7 g (of which saturated fatty acids: 8.28 g)
  • carbohydrates: 53.3 g (of which sugars: 19.0)
  • proteins: 6.0 g
  • salt: 0.30 g


AWARDS

To Giotto - the Padua Prison pastry lab:

2007 ‚Äď Silver Plate Prize by Italian Cuisine Academy.

2008 ‚Äď Best Pastry Lab of the Year ‚Äď Golosaria.

2009 ‚Äď Gambero Rosso‚Äôs Top Ten for Christmas and Easter Cakes.

2010 - Dino Villani Award by Italian Cuisine Academy.

2011 - Gambero Rosso’s Top Ten for Christmas and Easter Cakes.

2012 ‚Äď First Prize by the public at Taste, Florence.

2012 ‚Äď Gambero Rosso Golden Book.

2013 - Best Pastry Lab of the Year ‚Äď Golosaria.

2015 - Gambero Rosso’s Top Ten for Christmas and Easter Cakes.

2018 - Excellence Award for Artisan Classic Panettone Cake by "The WineHunter Award" .

2018 - Excellence Award for Pralines Of Chocolate by "The WineHunter Award" .


Statistically in Italy and the world, 80% of inmates coming out of prison goes straight back to crime.

Recidivism of prisoners of the cooperative Giotto is under 2%.

This is the prize that Giotto Bakery cares most about.


Available in an elegant gift box of 1 kg.



FIND OUT MORE

PANETTONE CAKE

Panettone is a typical cake associated with the gastronomic tradition of Christmas.

Over time it has spread throughout Italy, frequently revisited according to local confectionery traditions.


On Christmas day in the 15th century, the bakers of Milan, according to the statutes of their Guild, used to bake the "pan de scior" or "pan de ton", a luxury bread.

This bread, a forerunner of panettone, was made of pure wheat and stuffed with butter, honey and raisins.

Tradition has it that the "pan de ton" was intended both for aristocrats and poor people.


Another legend tells that at a large banquet held for the Duke Ludovico il Moro, on Christmas night, the chef had burned the dessert.

A scullery boy named Toni approached the chef and explained that he had made his bread using leftovers, such as eggs and citron peels, for his family and friends.

He offered his bread cake to the chef to use for the party.

The dessert was a huge success and hence, it was named after the scullery boy, Toni later becoming "Panettone".

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