Sal De Riso Panettone Cilentano handmade product with sourdough. Prepared with buffalo butter and stuffed with white dried figs soaked in rum, walnuts, candied orange and wild fennel.
Wheat flour 00, fresh butter and buffalo butter, freshly pasteurized egg yolks(, sugar, water, natural yeast (gluten), Italian acacia honey, sea salt, milk powder, barley malt, vanilla beans from Bourbon Island and Tahiti.
Stuffing: Dried white figs soaked in rum, walnuts, orange candied cubes, wild fennel.
Glaze: Sugar, Italian almonds, walnuts, egg white, toasted hazelnut, sponge cake powder, sunflower oil, bitter almonds, cornmeal, potato starch, cornstarch.
Shelf life: 4 months from the date of packing, preferably consumed by the date indicated on the label.
Keep in a cold and dry place.
For allergens, see ingredients in bold.
About the producer:
Salvatore De Riso was born in 1966, after studying as a cook and working in the kitchens of the best hotels in the Amalfi Coast, in 1988 discovered his big passion for pastry. Born professionally in a small workshop in Minori, he had no professional oven and planetary suitable for discrete production, to achieve his cakes he used the simple electric whisk of his mother and the oven of the baker in Minori. In the year 2000, he opened the Pasticceria De Riso on the seafront of Minori and in 2001 a second, larger artisan workshop in nearby Tramonti. Within a few years, his pastry shop became one of the best known and most important in Italy. Minori is now a popular destination for those who appreciate fine pastries. They travel to this seaside town especially to buy Salvatore’s products, evocative of the scents, tastes and traditions of the Amalfi Coast. In 2016 he has opened his new pastry shop “Sal De Riso Costa d’Amalfi”, the only one directly managed by himself: it is a food multistore composed bay different departments of pastry, ice cream, coffee bar, pizza&bistrot and American bar. His success is due to the passion he brings to his craft, and above all, to the quality of the ingredients, he insists on using, acquired from only the finest producers and refiners. Salvatore has studied with some of the greatest pastry chefs in Italy. In 1994 was the first pastry chef from the south of Italy to be admitted to the prestigious Accademia Maestri Pasticceri Italiani. In 2008 Salvatore celebrated his first 20 years of professional life with the release of his first book, Dolci del Sole, published by Rizzoli. In 2014 he wrote his fourth book “The King of the Cakes” published by Rai Eri. Today all his publications sell thousands of copies.