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 Biasettoachieves 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 .