Panettone Frutta e FioriAgrumato

With 5 citrus fruits: citron, orange, lemons, chinotto from Savona and late mandarin from Ciaculli

code 9102 - 1000 g - 2 lb 3 1/4 oz (35.25 oz)code 9103 - 500 g - 1 lb 1 3/5 oz (17.64 oz)

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PANETTONE AGRUMATO

The distinctive element in our Panettone Agrumato is the candied peel sourced from five different types of citrus fruits originating from four Italian regions: Sicily, Calabria, Campania and Liguria. Each fruit brings its own special characteristics to the table: the chinotto is favored by those who prefer a touch of tartness; the citron has thick skin, rich in aromatic essential oils; the mandarin delivers the sweetest taste; the lemon gives out the most intense fragrance; while the orange offers slightly tangy, yet fruity, notes. Next to the quality of the fruits, we also find quantity: 20% of candied citrus peel is poured into the mix, in line with the specification for this type of baked product. The chunks are distributed evenly throughout the dough, to ensure there is the perfect amount of deliciousness in every slice.

Lemons

Juicy lemons from Sorrento, Amalfi and Femminiello IGP Syracuse are just as authentic as the land that produces them.

Oranges from Sicily

The peel of oranges from Sicily is processed into candied bits. The essential oils on the peel retain the intense aroma of freshly picked fruit.

Late-season mandarins from Ciaculli

A spontaneous mutation of the Avana mandarin produced this variety which ripens later in the season. Cultivated in the villages of Ciaculli and Croceverde Giardina, Sicily, from January to March, the late-season Ciaculli mandarin is juicy, contains very few seeds and has a high sugar content.

Chinotto from Savona

The bitter citrus fruit known as chinotto is grown in the Savona area of Liguria and is known for its very intense fragrance. Chinotto can be only eaten when candied or in syrup. This bitter orange is processed into sweet syrups, then soaked in liquor or candied.

Citrons from Calabria

The peel of citrons from Diamante, Calabria, is processed into candied bits. The essential oils on the peel retain the intense aroma of freshly picked fruit.

Mananara vanilla from Madagascar

Vanilla is one of the most prized spices. The first to use it were the Aztecs. We source ours directly from growers in Madagascar, as they offer one of the best vanilla crops in the world. The fragrant black pods we are more familiar with are obtained after a lengthy production process.