«You can already pre-order our panettoni – says Peppe Cannistrà – that will be sent or delivered based on the date of the order, from the 10th November. Three different flavours, three delicious recipes thought together with Ciccio Sultano, in an elegant packaging. I am keen on reminding that it is a kilo of panettone, handmade, with sourdough starter, zero colorants, additives, preservatives, to be consumed within sixty days. A panettone, of which the first dough rises for twenty-four hours and the second for further twelve.
«In total, there are thirty-six hours of leavening, to have then the panettone dried upside down for further twelve hours».
Traditional panettone: passolina (a Sicilian variety of sultano raisins), pizzuta almond of Avola, candied orange bio of Morandini, 29 euros;
Basileus Yblon: Venezuelan Forastero chocolate 72%, pear, cardamom, Moak coffee, 30 euros; Siquilia: pistachio Raffadali, apple, candied lemon bio of Morandin, meant, 32 euros. To pre-order I Banchi panettoni, tel. +39 0932 655000 , firstname.lastname@example.org
A practical mind