Agrumia Traditional Panettone

Baghi’s Bread and butter.....
No secret ingredient, no new technology, just quality ingredients and a lot of passion for things done well.
The mere preparation of the "mother dough" "lievito Madre" takes more than 10 hours of work in cycles of 3 hours.
The leavening process takes place in several stages, with intermediate processing, and requires up to 50-60 total hours.
We can never leave them alone…...                                                            


Panettone is the star of Christmas. Made with Stone Ground flour, natural yeast "sourdough", free range fresh eggs, with candied oranges and raisins.
The leavening process takes from 50 to 60 hours.

Allergy Advice

For allergens, see ingredients in bold.

Recommended use

Dessert cake. It's delicious if toasted for breakfast


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