Artisan Panettone

The artisanal panettones are born from the Sicilian confectionery art and from the skilled hands of the best pastry chefs on the island.

The accuracy of the processing, on which the goodness of these products is based, is present right from the first stages of production, during which the ingredients worked for hours reach the ideal oxygenation of the first leavened product. The subsequent scrupulous and complex production phases require further kneading, two long cycles of natural leavening, hand kneading and pirlatura; this is followed by controlled-temperature cooking of the core and a final resting cycle in which the Panettone is turned upside down to maintain its softness.

The filling is done by hand, with creams obtained from typical and selected local ingredients.