Here they are, just taken out of the over, waiting to be ordered. Three different flavours, three delicious recipes, in an elegant packaging. A kg of panettone, handmade, with sourdough starter, zero colorants, zero additives, zero preservatives, to be consumed within sixty days, 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, for, then, be dried upside down for further twelve hours. Beh…what did you expect?
Traditional panettone: passolina (a Sicilian variety of sultanas 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 Mauro Morandin, meant, 32 euros. To pre-order I Banchi panettoni, tel. +39 0932 655000, firstname.lastname@example.org
A practical mind