Panettone is the most popular traditional festive cake of Italy - a light, moist aromatic leavened dough, sprinkled with juicy raisins. Riccardo and Massimiliano, two genius brothers from Tuscany, will delight you with their version of the traditional recipe. They make a small panettone, or panettoncino and soak it in Vin Santo, Tuscany's famous dessert wine, which plumps up the raisins and makes a gorgeously moist and alcoholic cake.
The dough is naturally leavened with their own 80 year old mother yeast and the little handmade artisan panettoni take 36 hours to make. All the bakery's flour is from organic grain and they use organic milk, butter and eggs, a pedigree Tuscan Chiant
Classic: Wheat flour, raisins, DOC Vin Santo (12%) (alcohol 15%), sugar, free range egg, butter, acacia honey, milk, salt, maize starch, natural vanilla Chocolate: Chocolate (42% cocoa solids, sugar, cocoa pasta, cocoa butter, emulsifier, soya lectin, natural vanilla), Wheat flour, raisins, DOC Vin Santo (12%) (alcohol 15%), sugar, free range egg, butter, acacia honey, milk, salt, maize starch, natural vanilla
It contains: Eggs, Milk, Gluten, Sulphites
Store in a cool, dry place.
Minimum 60 days
|Typical values||per 100g|
|of which is saturates||6.2g|
|of which is sugar||25.0g|
Seggiano is the name of the small hilltop village on Monte Amiata in southern Tuscany, where Peri Eagleton and David Harrison have farmed organic olives since 1985.