Pandorato panettone

Pandorato panettone – Without raisins and candied covered with icing and icing sugar

This panettone, made with a 36-hour natural leavening process, is a masterpiece of simplicity and refinement. The dough, free of candied fruit and raisins, is rich in butter, fresh egg yolks and natural Bourbon vanilla, ingredients that give it a rounded aroma and a soft, silky texture. After baking, the panettone is dusted with icing sugar for a slightly golden effect and a subtle sweetness reminiscent of traditional pandoro. The regular honeycomb structure and lightness when cut testify to the mastery of the sourdough starter, which is cared for every day in the Castelbuono laboratories. The result is an essential and refined dessert that enhances the goodness of simple gestures and authentic flavours.

Fiasconaro

For over seventy years, the Fiasconaro family has been preserving the art of natural leavening in the village of Castelbuono, in the heart of the Madonie mountains. Their philosophy is based on simple, solid values: time, care and passion. Each panettone is made from excellent ingredients and slow processes that respect the nature of the product and the flavour of its origins. Today, the name Fiasconaro is synonymous with signature pastries, capable of transforming traditional desserts into masterpieces that speak of Sicily and authenticity.