Di Iorio Panettone Classico (1Kg)


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Product Description

In order to realize Di Iorio's panettone, the natural yeast made out of fermentation of flour and water is used. The extraordinary bacteria of the sourdough, joined by an expert procedure give the panettone an elastic and pore-rich past which, once baked in the oven, becomes soft and highly digestible. Not forcing the leavening means actually waiting for three days, the way they do it in Milan, to achieve the maximum organoleptic properties of the product. This specific panettone has no raisins AND no candied fruits.