Our gourmet panettone offer. It is said that the panettone was born towards the end of the fifteenth century in the Milan of Ludovico il Moro and that during Christmas Eve the head chef Sforza burned the dessert prepared for the ducal banquet. Toni, who decided to sacrifice his dough of mother yeast, worked on it several times with flour, eggs, sugar, raisins and candied fruit. The result was amazing, a soft and very leavened dough, to the point that Ludovico il Moro decided to name it Pan de Toni as a tribute to his creator.
The fundamental characteristics of a true Artisan Panettone: Freshness, Quality of Raw Materials, Appearance, Consistency, Gloss, Leavening and Perfume.
The Traditional Gourmet Panettone by Fiasconaro is an artisan baked dessert with fresh candied orange and Marsala and Zibibbo flavored raisins, hand wrap. Ingredients chosen and selected exclusively from the island's production such as sugar, vanilla, citrus honey, hazelnuts, stimulate the palate with unexpected combinations of flavors and aromas. A slow and gradual rising, which naturally comes to fruition over thirty-six hours, guarantees quality and fragrance to baked products, in full respect of the madonite confectionery traditions.