Panettone With Balsamic Vinegar Of Modena
$85.00

Quantity

This holiday season Olivieri 1882 storied acetaia Carandini combine two of Italy’s most hallowed staples – panettone and Balsamic Vinegar of Modena – to create Panettone all’Aceto Balsamico Di Modena IGP (Balsamic Vinegar of Modena).


This riff on the classic recipe pairs pastry chef Nicola Olivieri’s award-winning Panettone with Carandini’s signature Emilio Balsamic Vinegar of Modena, resulting in a rich yellow cake laced with sweet balsamic cream and balsamic-vinegar infused raisins. A four-day production, two of which are dedicated to its natural fermentation, brings about a lavishly soft Panettone. 

Carandini, one of Modena’s oldest families, has been producing hand-crafted balsamic vinegars using traditional family methods since 1641. Their hero expression, the Emilio Balsamic Vinegar of Modena, is a premium, high-density vinegar that contains 60% grape must and strikes a delicate balance between sweet and sour. Exuding a mahogany color and rich perfume, the versatile product lends a subtle acidity and fragrant sweetness to Olivieri’s staple Panettone recipe. 

Weight: 1000

Details

  • 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 6 months of shelf-life. Once opened, the product keeps a week. Please always close the plastic sack.

  • Ingredients add

    Ingredients: soft wheat* flour type 00, raisins, filling with Balsamic Vinegar of Modena PGI (12,27%) (Glaze with Balsamic Vinegar of Modena PGI (concentrated grape juice, Balsamic Vinegar of Modena IGP 20% (wine vinegar, concentrated grape must, coloring: caramel E150, thickener: modified starch) contains sulfites*), ethyl alcohol), butter*, egg* yolk, sugar, natural sourdough yeast (soft wheat* flour type 00, water), water, Balsamic Vinegar of Modena IGP (2,6%) (wine vinegar, cooked grape must, coloring: caramel E150) contains sulfites*), milk*, acacia honey, emulsifier: mono- and diglycerides of fatty acids, salt, Madagascar Bourbon vanilla. Store in a cool and dry place at 20-22°C (68-72°F). *Contains allergens - May contain traces of nuts, soy and sesame. Store in a cool and dry place at 20-22°C (68-72°F). *Contains allergens - May contain traces of nuts, soy and sesame.

  • Nutritional value add

    12 Servings per container - Serving size (83g) - Calories per serving 300. Total Fat 14g Saturated Fat 7.88g Trans Fat 0.2g Cholesterol 130mg Sodium 170mg Total Carbohydrate 38g Dietary Fiber < 1g Total Sugars 21g Includes 17g Added Sugars Protein 5g  *The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

  • Service add

    30 minutes before serving, gently warm it close to a heat source to best enjoy the soft texture and enhance the balance of aromas and flavors. 10/12 servings per container.

Handmade Panettone

Panettone is our favourite seasonal cake. It’s a product that we make with enthusiasm and we’re confident about offering the best quality panettone cakes on the market. It’s a soft and tasty cake that remembers us the most beautiful family moments. Our panettone has a rich taste, but it’s highly digestible, thanks to the usage both of first quality raw materials and of long rising techniques. It’s completely free from preservatives, semi-finished products, flavourings and vegetable fats. 100% prepared by hand with passion since 1882, in keeping with tradition.

PRODUCTION

We’ve been working by hand for over 130 years, following every process with patience and working the dough with passion, in order to create the real panettone. Each panettone is worked by hand, from the refresh of the mother yeast to the round-shaping and cross-cutting of the dough, in order to ensure the highest quality. It takes four days (more than 72 hours of natural fermentation) of processing to realize “Panettone Olivieri 1882”.
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Handmade Panettone

Panettone is our favourite seasonal cake. It’s a product that we make with enthusiasm and we’re confident about offering the best quality panettone cakes on the market. It’s a soft and tasty cake that remembers us the most beautiful family moments. Our panettone has a rich taste, but it’s highly digestible, thanks to the usage both of first quality raw materials and of long rising techniques. It’s completely free from preservatives, semi-finished products, flavourings and vegetable fats. 100% prepared by hand with passion since 1882, in keeping with tradition.

PRODUCTION

We’ve been working by hand for over 130 years, following every process with patience and working the dough with passion, in order to create the real panettone. Each panettone is worked by hand, from the refresh of the mother yeast to the round-shaping and cross-cutting of the dough, in order to ensure the highest quality. It takes four days (more than 72 hours of natural fermentation) of processing to realize “Panettone Olivieri 1882”.
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RAW MATERIALS

We are fond of raw materials and their related processing techniques. We’ve been fermentation masters since 1882.Olivieri’s leavened cakes have the same organoleptic characteristics (extremely soft texture, refined but strong flavour, high digestibility), which ensure their quality attributes. The aforementioned softness and digestibility are due to the knowing management of all the processing steps. The soft texture is mainly due to the exclusive use of mother yeast, which is daily refreshed and hand worked by our pastry cooks. We only use first-rate raw materials: Australian 5 crowns sultanas, candied oranges (we mince and put them by hand into the dough, in order to lend it a unique and natural citrusy aroma), Tahiti Bourbon vanilla beans, Italian wheat flours, raw cane sugar, Belgian centrifuged butter and Italian acacia honey. Our Panettone cake contains up to 4 times more eggs than other available Panettone cakes. This is the reason why its flavour, texture and colour are beyond compare.

RAW MATERIALS

We are fond of raw materials and their related processing techniques. We’ve been fermentation masters since 1882.Olivieri’s leavened cakes have the same organoleptic characteristics (extremely soft texture, refined but strong flavour, high digestibility), which ensure their quality attributes. The aforementioned softness and digestibility are due to the knowing management of all the processing steps. The soft texture is mainly due to the exclusive use of mother yeast, which is daily refreshed and hand worked by our pastry cooks. We only use first-rate raw materials: Australian 5 crowns sultanas, candied oranges (we mince and put them by hand into the dough, in order to lend it a unique and natural citrusy aroma), Tahiti Bourbon vanilla beans, Italian wheat flours, raw cane sugar, Belgian centrifuged butter and Italian acacia honey. Our Panettone cake contains up to 4 times more eggs than other available Panettone cakes. This is the reason why its flavour, texture and colour are beyond compare.
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AWARDS & RECOGNITIONS

We’re proud that our Panettone has been considered one of the top 10 handmade panettone cakes of Italy by Gambero Rosso and Dissapore. It was also the runner-up in “Best handmade panettone cakes of Veneto”, according to Panetthon. According to Gambero Rosso, our “Chocolate Panettone” is the third best handmade chocolate panettone of Italy.

DISCOVER MORE

AWARDS & RECOGNITIONS

We’re proud that our Panettone has been considered one of the top 10 handmade panettone cakes of Italy by Gambero Rosso and Dissapore. It was also the runner-up in “Best handmade panettone cakes of Veneto”, according to Panetthon. According to Gambero Rosso, our “Chocolate Panettone” is the third best handmade chocolate panettone of Italy.

DISCOVER MORE
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