Few ingredients and a lot of time for the Panettone d’Autore Vicentini.
It takes a lot of time and passion to make our panettone soft and fragrant. The traditional dough is made with only mother yeast and a few other high quality ingredients: flour, butter and fresh eggs to which we add a citrus note of essential oils, carefully calibrated to enhance the aroma and fragrance of the dough. Then a slow leavening of over 40 hours gives a marked slightly irregular alveolation.
Multi-awarded as Panettone d'Autore by the Richemont Club Italia, and recently silver medal as the Best Classic Panettone in the World FIPGC 2021.
It is a joy knowing that the passion and commitment we daily put in our work is recognized by an important institution of the sector through a careful examination of the perfume, the cut, the cooking, the taste, the softness and the honeycomb of the dough.
At the base there is research work, experimentation to calibrate the doses, identify the desired content and refine the ingredients.
A good panettone is indeed the result of a lot of patience, it takes over 40 hours to make it. Only fresh products, handcrafted every day, with top quality ingredients, this is our secret for turning out authentic Panettoni d’Autore.
Classic, with sultanas, with apricots, with chestnuts and walnuts, with extra dark chocolate, with pears and mascarpone, wholemeal with cinnamon coated with milk chocolate. These are just some of the panettone we bake: we have one for each tastes, all handcrafted following the long processing times.
Seasons are our colors and we follow their rhythms to guarantee fresh products.
Our panettone artisanal production focuses on Christmas time to always guarantee a fresh and genuine product, as it just baked.