homemade panettone, 1 Kg - Rossi
The classic Panettone sourdough. We carefully selected from 11 different samples. And \'soft but perfectly cooked, rich and with the right aroma.
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hand-wrapped with Fabriano and double satin ribbon cards
Panettone is a sweet typical Milan, associated with the cooking traditions of Christmas and widely distributed across Italy.
Tradition has it that the cake comes from the chef at the service of Ludovico il Morowhich he was instructed to prepare a sumptuous Christmas dinner, to which many nobles of the district, but the cake had been invited, forgotten in the oven, almost carbonized.
Given the desperation of the chef, Toni, a small kitchen boy, proposed a solution: With what was left in the pantry, a bit \'of flour, butter, eggs, lime zest and a few raisins, during the morning made an experiment by cooking a new sweet. Because it was the only possible alternative, he could try to bring to the table. The cook agreed and, trembling, he stood behind a curtain to spy on the reaction of the guests.
All were thrilled and the Duke, who wanted to know the name of that delicacy, the cook revealed the secret: \"This is\' the pan del Toni\". Since then it is the \"bread of Toni\", iepanettone
Special rates from 18 pcs.
6 pcs cartons.
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Farina di frumento, uvetta 14%, acqua, burro, zucchero, tuorlo d'uovo fresco, lievito naturale da madre bianca (farina di frumento, acqua), scorzone di arancia candita 6.2% (scorzone di arancia, sciroppo di glucosio-fruttosio, zucchero, succo di limone concentrato), emulsionante: mono e digliceridi degli acidi grassi, sciroppo di zucchero invertito, albume d'uovo fresco, miele, latte in polvere, sale, burro di cacao, aroma naturale di agrumi, bacche di vaniglia del Madagascar.
Può contenere frutta in guscio, soia.
via Vigone, 51 - 10068 Villafranca P.te (TO)
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This case is a leavened pastry stuffed with basil water cream, fresh flavor and rich in scents.
The basil water with which we make the basil custard, is a water produced by steam extraction from fresh leaves: this particular process allows you to maintain the original aromatic, delicate and elegant basil. A new milestone for Rossi 1947 in the research on the infinite potential of the most important aromatic plant of our lands.
Sweet excellent both as a dessert (for lunches and dinners) and as a delicious breakfast.