They are three and they are good to eat and beautiful to give as a gift. 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.
«One kilo of panettone, handmade, with sourdough starter, zero colorants, additives, preservatives, to be consumed within sixty days – Peppe Cannistrà highlights – panettoni, 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». To order the Banchi panettoni, tel. +39 0932 655000, email@example.com
A practical mind