Panettone

Producer: Gentile Origin: City of Gragnano, Italy

Pastry chef Anna Belmattino of Forno Gentile bakes traditional recipes with the highest quality ingredients and without preservatives. Panettone is a rich, sweet Italian leavened bread typically eaten around Christmas-time. Anna says, “The preparation of my Panettone is developed in essential steps: a first dough that rises for twelve hours, a second dough that involves passing into baking cups and a further eight hours of leavening. For good luck, every year, I always start the production of panettone in the same way, organizing every detail of the work. Fundamental to my product is the goodness of the mother yeast, which I treat and nourish every single day of the year… the recipe is important, but the mother yeast is more.” The starter is a whopping 150 years old!

• Gentile Panettone Sell Sheet

Recommended Uses

This is a seasonal product. Preorder for Christmas and Easter enjoyment!