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Milanese classic panettone


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Classic Panettone De Vivo

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.

N.B. This is a reservation. Orders will start the first week of December



Campania, Pompeii


Milanese panettone


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