Made by Fabiano Flamini bakes Seggiano Panettone in batches of 85 cakes. He says It took him five years to learn to make a consistently good panettone, without industrial ingredients such as mono-diglycerides, lecithin and glucose syrup, used in industrial cake production to moisten and preserve cake dough. Its fabulous to celebrate an occasion, especially when partnered with with one of our Dessert wines; its especially good with our Passitto. 

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