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Vicentini1966 | Praise of slowness. Christmas leavened products

CHRISTMAS, PANETTONE

Praise of slowness. Christmas leavened products

Few ingredients and a lot of time for the Panettone d’Autore Vicentini

Leavened products, produced according to tradition, are a real surprise for those used only to the industrially produced panettone from the main confectionery houses. The difference is all in the traditional dough made with sourdough and a few other quality ingredients. Flour, sugar, candied fruit, fresh eggs and first quality butter, then a slow leavening make the Vicentini Panettone soft and fragrant. Our panettone has been awarded as Panettone d’Autore by the Richemont Club Italia.

Vicentini1966 | 
                Praise of slowness. Christmas leavened products
Vicentini1966 | 
                Praise of slowness. Christmas leavened products
Vicentini1966 | 
                Praise of slowness. Christmas leavened products
Vicentini1966 | 
                Praise of slowness. Christmas leavened products
Vicentini1966 | 
                Praise of slowness. Christmas leavened products
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This recognition is given to artisans and pastry chefs who are distinguished by their attention to the choice of raw materials and the processing phases, through a careful examination of the alveolation, the color and texture of the crust, the smell and taste of the dough. Classic, with raisins, with apricots, with chestnuts and walnuts, with gianduia, with orange and chocolate, with pears and mascarpone or the whole with cinnamon covered with milk chocolate, all versions of our panettone are made with natural leavening, strictly following long processing times. 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.

Vicentini1966 | 
                Praise of slowness. Christmas leavened products
1 / 3

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.

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P.zza Alcide de Gasperi, 2
36042 - Maragnole di Breganze
ITA
+390445850243 hello@vicentini1966.it