Naturally leavened Colomba Serafini with drops of dark chocolate, covered with amaretto glaze and granulated sugar.
Traditional Easter dessert, naturally leavened with candied fruit, covered with amaretto glaze, Italian almonds and sugar grains.
Traditional naturally leavened Easter cake with soft candied fruit, amaretto grains and extra virgin olive oil which, instead of butter, makes this cake soft and digestible.
48-hours sourdough panettone with spring milking butter, Vood vodka jelly and Barry Callebaut 78% chocolate buds. Its particularity makes it balanced and special.
Traditional panettone with Gran Riserva Menhir Grappa and raisins, without candied fruits. Its particularity is due to the use of raisins macerated in grappa liqueur for 10 days. These raisins are, then, added to the dough made with mother yeast, spring milking butter, grappa and citruses, creating something made to be enjoyed.
The Traditional Panettone is made with high quality raw ingredients that enhance its taste: 12x12 candied cold natural peels, raisins with a tender and thin skin in addition to the juice of mixed citrus fruits; as a result, the product has an even more intense and genuine fragrance.