Description
It involves a method of 3 leavening stages and 3 doughs
Panettone classico con uvetta e scorze candite
Lazzarone is the version that adds apricots and the delicate taste of Amaretto Lazzaroni to the soft dough
CLASSIC FINE PASTRY PANETTONE FROM THE PASTRY SHOP Punto Rosso Panettone is made according to fine pastry standards using only 90-year-old live sourdough yeast
che come dessert dopo il pasto accompagnato ad una crema
Panettone fichi e uvetta no sense Packaging:LATTE VINTAGE It involves a method ofPanettone with raisins end candied fruits, in a No Sense metal tin
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