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Traditional Pandoro and Panettone by Pasticceria Biasetto

Without the raisins and the candied citrus present in Panettone, a Pandoro’s quality relies solely on first-grade fresh ingredients. Our Pandoro, made by award winning pastry chef Luigi Biasetto, in Veneto, is made with an ultra carefully selected list of top-notch ingredients, sourced by Mr. Biasetto wherever his search for the best leads him:

Stone milled flour by Molino Quaglia
Natural mother yeast, lovingly “nurtured” by Mr. Biasetto for 16 years
Fresh eggs from local corn-fed hens
Italian DOP Acacia honey from the Italian Alps
Pure high altitude butter
Organic Vanilla from Tahiti

in addition for panettone:
Untreated orange peel from Sicily
Organic raisins
Organic Vanilla Bourbon from Madagascar

Biasetto's masterpiece of elegance and balance, is achieved following a traditional recipe and by applying maniacal care to all the steps of raising and baking. Rustic home-made appearance with delicate fresh butter aroma, a soft and silky consistency, a perfectly round and rich taste, make Pandoro Biasetto a clear choice for fans of this delicious Italian tradition.

Multiple winner of Best Italian Pastry Chef Award, chef Luigi Biasetto achieves a Panettone which tops the world’s best panettone lists year after year.

Cloud-like soft, elastic and velvety, Panettone by Pasticceria Biasetto egg-laden bright yellow dough immediately jumps to the eye; a first bite reveals a perfectly balanced freshness, a clean flavor with delicate notes of honey and vanilla, enlivened by pulpy raisins and candied orange .

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