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In Pompeii the Pasticceria de Viva still today creates panettone with mother yeast.A product that resumes the Milanese classic recipe. In this case the panettone in question has 36 hours of leavening and candied fruit handmade.Swollen and de vivo panettone is well leavened is one of the most famous from critics.
Grain flour type 00, butter, egg yolk, sugar, Australian raisins, candied orange rind, mother yeast, orange paste, Italian honey, candied cedar, barley malt, salt, vanilla berries of Madagascar
How to taste it
Keep it near a heat source for 20 minutes
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