Imported from Saronno, Italy
Made only once a year for the holidays, the traditional recipe for Milanese panettone is produced following strict specifications in a 35-hour-long process using only carefully selected, top-quality ingredients. The raising agent is natural sourdough yeast, making it extra soft and fragrant. The result is a cake with a distinctive tall form and a rich yet delicate flavor. The 10 kilo is the largest size available - perfect for parties or big families.
In addition to panettone, Chistro di Saronno makes other types of cakes as well, including panforte and pandoro, as well as the “Easter dove cake” called colomba.
Panettone
The specialty Christmas cake of Milan with an ancient and noble tradition. A type of sweet bread loaf made during a long process that involves the curing of the dough. The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics. It contains candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked. Many other variations are available such as plain or with chocolate. It is served in slices, vertically cut, accompanied with sweet hot beverages or a sweet wine.
Panforte
An old Christmas sweet from the city of Siena in the Tuscany region. The rich cake is made with dried fruit, candied fruit and honey and flavored with pepper, cinnamon and cloves.
Pandoro
The specialty Christmas cake of Verona, pandoro leavens naturally, making the dough particularly soft and light.
Colomba (Easter Dove Cake)
Italian for “dove,” colomba is part of the culinary Easter tradition of all of Italy. The cake is produced according to the traditional recipe through a slow and natural leavening. All ingredients, from flour to milk, eggs to butter, candied fruit to yeast, are of natural origin strictly fresh and genuine, free of preservatives and colorant.
