FLAMIGNI, Artisan Italian Panettone Gran Pistachio Filled with Pistachio Cream, Glazed with White Chocolate and Crunchy Pistachio Grains, Special Box, 950 gr

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Dark Chocolate Ganache : Chocolate and panettone are a match made in heaven, especially when that chocolate is rich and slightly bitter. A smooth dark chocolate ganache or sauce drizzled over panettone brings out the fruity undertones of the bread, especially if you're enjoying a version with candied orange peel or raisins. The combination is pure indulgence and is especially delightful with a cup of espresso on the side. Panettone made in Sicily is today a symbol of flavors and new traditions that conquer the whole world. Precious raw materials, yeast and natural flavors, ingredients that give life to the tastiest recipes of Sicilian panettone.

Browse our selection of Italy's finest panettone from artisan producers including Fiasconaro, Loison, Muzzi and Flamigni. Plus discover our beautiful exclusive Sous Chef panettone, beautifully wrapped in bespoke paper - new for 2023! Can you eat panettone on its own? The classic recipe of panettone wants rather simple ingredients, but the choice of raw materials is purely personal.A true goodness, also the sicilian panettoni of Fratelli Bonfissuto , with natural leavening, a soft texture and a white chocolate and whole Sicilian pistachios covering. As in the Fiasconaro one, you cannot miss the jar of Sicilian pistachio cream to spread. Fruit should be evenly distributed throughout the bake, and the aromas of butter, vanilla, raisins and orange should fill the air with its festive scent.

Panettone Tiramisu. Instead of ladyfingers, use panettone slices as the foundation for your tiramisu. Layer them at the base of your dish and soak with coffee (or a mix of coffee and a liqueur like amaretto). Follow with your traditional mascarpone mixture, a sprinkle of cocoa powder, and repeat. The panettone will add its distinct fruity and sweet touch to this classic dessert, making it even more memorable. Panettone] should be kept in a cool and dry place at about 18/22 degrees Celsius (64/68 degrees Fahrenheit)," says Olivieri. "Never put it in the freezer or in the fridge. In terms of freshness, with the right type of natural fermentation, a panettone can last for up to six months. In terms of serving, I recommend heating up the oven to about 100 degrees Celsius (215 degrees Fahrenheit). Switch off the oven, and then place the panettone inside for a minute. This way it’s warm and fragrant." We suggest to begin to knead at second speed and then, when at ¾ of the kneading time, change to first speed and bring the kneading to end. In 2012, it was the master pastry chefs Antonino Accardi, Salvatore Cappello, Giovanni Pace from Palermo, Santi Palazzolo from Cinisi and Carmelo Sciampagna from Marineo who won another title for their “Sicilian Panettone” at the Italian Master Pastry Chefs Academy.

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Option 3:Serve with Wine (Dinner)– Eat panettone after dinner with a glass of Moscato as dolce. Try your slice of panettone with a glass of sparkling white wine, such as Moscato or Spumante, after dinner as your dessert, or dolce. Find Italian sparkling white wine at your nearest grocery or wine store. Pistachio cream - pistachio is a favourite Italian choice, either using the nuts or threading the dough with ribbons of pistachio cream. Whether you call it panettone or Italian Christmas cake, it's undeniably a festive staple. Our cranberry, pistachio and white chocolate panettone recipe is sure to delight!