The Panettoncino Milano Classico Locanda Italia, in the mini tasting format, is prepared according to the ancient recipe elaborated by Milanese artisan master pastry chefs. As in all Panettoni signed by Flamigni, its soul is the mother yeast. The particular strain capable of giving the doughs a unique and inimitable aromas and softness has been refreshed and regenerated on a daily basis since the 1930s. Produced without any addition of other yeasts, each Panettone is therefore extraordinarily soft, full of irregular holes and highly digestible. It is made up of strong and at the same time very elastic grain flour, sugar and egg yolks from Italian farms on the ground. Then there is the high quality French centrifuge butter. It is precisely for this reason that Panettone Milano is at its best when tasted warm. In order to enrich the classic recipe, fragrant candied Navel oranges from Sibari, precious diamond cedars from Calabria, produced without the use of sulfur dioxide, and Turkish or Australian raisins of the highest quality are added to the mixture. The exclusive taste of Panettone Milano is completed by the natural aroma of vanilla, obtained from berries from the Mananara reserve in Madagascar (Slow Food® presidium).
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