Pumpkin and Dark Chocolate Panettone - Olivieri 1882 x Dario Pegoretti
$75.00

Quantity

LIMITED EDITION

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RECEIVE IT NOW (express shipping usually takes 2 days)

or BOOK IT FOR CHRISTMAS (shippments starting from the 11th of December)

 

Our pumpkin panettone won the in-house competition at the Dario Pegoretti officine.

The result is this limited edition in which craftsmanship, design and art are moulded together, resulting in a product of the highest quality.

Our Panettone with pears and chocolate is made only with natural sourdough and the dough passes through a 48-hour double fermentation. We fill it with handmade candied pumpkin and dark chocolate drops. You can find little black dots of Madagascar Bourbon vanilla inside. The texture is extremely soft and the flavor is elegant but strong. It’s a rich but highly digestible panettone, thanks to the usage both of first quality raw materials and of long rising techniques. It’s completely free from preservatives, semi-finished products, flavorings and vegetable fats. 100% prepared by hand with passion since 1882, in keeping with tradition.

 

Weight: 750gr

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 40 days of shelf-life. Once opened, the product keeps a week. Please always close the plastic sack.

  • Ingredients add

    Ingredients: soft wheat* flour type 00, butter*, egg* yolk, candied pumpkin (12%) (pumpkin 40%, sugar, glucose syrup, water, vanilla), sugar, natural sourdough yeast (soft wheat* flour type 00, water), 55% dark chocolate (8%) (cocoa beans, sugar, cocoa butter, emulsifier: sunflower lecithin), water, milk*, acacia honey, salt, Madagascar Bourbon vanilla. * Allergenic ingredients

  • Nutritional value add

    10 Servings per container - Serving size (75g) Calories per serving 280  Total Fat 14g 18% Saturated Fat 8.25g 41% Trans Fat 0.32g Cholesterol 135mg 45% Sodium 150mg 7% Amount/serving % Daily Value* Total Carbohydrate 34g 12% Dietary Fiber 1g 4% Total Sugars 18g Includes 14g Added Sugars 28% Protein 5g 10%   *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

    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.

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 140 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 48 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 140 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 48 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), Madagascar Bourbon vanilla beans, Italian wheat flours, raw cane sugar, bretan 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), Madagascar Bourbon vanilla beans, Italian wheat flours, raw cane sugar, bretan 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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