Panettone Gianduja has a double leavening than 48 hours, it is only done with live yeast mother. There is the classic panettone tradition but the cake for the most demanding, who love to experiment. It has a mixture consisting of a Langhe Hazelnut paste IGP and Cocoa , then enriched with pearls Dark Chocolate 55% . The structure is soft, the taste is elegant yet decided, is not extremely sweet as the chocolate is dark chocolate and cocoa powder. It is a very rich but highly digestible panettone through long rising and use of raw materials of excellent workmanship. It has no preservatives, semi-finished products, flavorings, vegetable fat. It is 100% Artisan and then made entirely by hand, with passion, since 1882. It is ranked among the best homemade panettone of Italian chocolate for Gambero Rosso.

Weight: 750gr


  • Preservation add

    Store in a cool, dry place (max 73,4°F). Do not expose to the sun. Avoid sudden changes in temperature. Don't refrigerate it. About 40 days of shelf-life. Once opened, the product keeps a week. Please always close the plastic sack.

  • Ingredients add

    Soft Wheat flour*, Valrhona dark chocolate 55% (cocoa beans, cocoa butter, sugar, soy lecithin *, vanilla), Butter*, Eggs *, cane sugar, water natural mother dough * (wheat flour *, water), IGP hazelnuts paste *, candied orange paste (orange, sugar, water), Cocoa, honey, salt, Tahitian bourbon vanilla beans. *Allergenic ingredients

  • Nutritional value add

    Average values ​​for 100g Energy 1745 kJ / 417 kcal Fats 23.8 g of which saturated 13.4 g Carbohydrates 41.1 g of which sugars: 18.6 g Fiber 0.8 g Protein 7.9 g Sale 0.490 g

  • Service add

    Preheat the oven at 150°C, turn it off and put the Panettone inside for 1 minute to best enjoy the soft texture and enhance the balance of aromas and flavors. 10/12 servings per container.

  • Reviews add