Galup Italian Panettone with Glazed Marron Glacés, 1 Kg / 2.2 Lb

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Artisanal Biasetto Traditional Artisanal Panettone is everything you could want in a “fresh from Italy” holiday loaf.If you want the most chocolatey loaf, Settepani Chocolate Panettone has you covered. FAQs Are there regional differences in panettone? And for the adults with a sweet tooth? Galup’s panettone with Moscato wine is a boozy treat. A unique twist on the classic cake, the rich and fluffy dough is studded with raisins soaked in Moscato wine. Place the dough on a lightly floured work surface and work this one by hand . Done a cross on the top of the dough , then let it rise in a warm place for 6 hours.

In another bowl, whisk the egg yolks and sugar until you get a homogeneous mixture. Add a spoon of this mixture to the first dough and mix gently then add lemon zest. Panettone] should be kept in a cool and dry place at about 18/22 degrees Celsius (64/68 degrees Fahrenheit)," says Olivieri. "Never put it in the freezer or in the fridge. In terms of freshness, with the right type of natural fermentation, a panettone can last for up to six months. In terms of serving, I recommend heating up the oven to about 100 degrees Celsius (215 degrees Fahrenheit). Switch off the oven, and then place the panettone inside for a minute. This way it’s warm and fragrant."

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Ingredients: Wheat flour - Sultanas 20% - Butter - Sugar - Egg yolk of class A from free range hens - Natural yeast ( Wheat flour - Water) - Moscato wine 4% (contains sulfites ) - Emulsifiers: mono and diglycerides of fatty acids - Whole milk - Invert sugar syrup - Salt - Honey - Glucose-fructose syrup - Barley malt extract - Natural flavour - Natural flavour of Bourbon vanilla. FROSTING INGREDIENTS 12% : Sugar - White egg of class A from free range hens - Hazelnut Tonda Gentile Trilobata 9% - Rice flour - Rice starch - Sugar icing (Sugar - Wheat starch) - Sunflower oil - natural flavors. Topped with pearl sugar 5% and whole almonds 3%. May contain other nuts, mustard and soy. Galup

In Italy, you might end your meal with a glass of lemon-infused limoncello, an intoxicating liqueur with a bright, citrus taste. Bring together your two after-dinner favourites – dessert and a digestivo – with this rich pandoro cake filled with limoncello cream. Half an hour before the complete end of the rise , soak the raisins and fruit in rum diluted with a little water then drain. Siobhan Wallace has been a commerce editor with Dotdash Meredith since 2021. She has written two cookbooks, and once sampled a dozen panettoni side-by-side to determine which was the best. Making a well-risen, delicate loaf of any flavorful bread takes a lot of skill, and this is no different with panettone. The best versions are made with a sourdough starter, which itself needs constant care, and then it can take up to three days before the loaf can be baked in an oven. This is on par with the best French croissants or artisanal chocolates.In 1922, Galup was created by Pietro and Regina Ferrua as a small pastry shop in Pinerolo, a town nestled in the northwestern region of Piemonte. Galup in Piedmontese dialect means greedy and delicious. Day by day, their pastries became the most beloved in town, thanks to their secret: use only the highest quality ingredients, from a well-maintained mother yeast to IGP hazelnuts from Piemonte to fresh cage-free eggs. Today, the family-run company continues to create their traditional beloved treats following the same recipes. Disclaimer Imagine all the goodness of a traditional panettone, but with luscious chocolate drops and smooth orange cream: that’s the way Tommaso Muzzi rethought this classic recipe. Unlike many panettone makers, Nicola Olivieri and his team of bakers make panettone throughout the year. Olivieri 1882 has been making panettone since, well, 1882, with Nicola being the sixth generation to run the bakery. All of the bakery's loaves are produced with natural fermentation, and in the classic version, Nicola quadruples the amount of egg yolks usually in used a standard panettone recipe. We taste-tested a regular and a chocolate-chip loaf, and they both had a pillowy lightness with excellent distribution of the mix-ins. We especially loved the plumpness of the dried fruit in the classic version. Still conflicted? Stop by Eataly Toronto this holiday season to shop these classic holiday desserts safely in-store, or shop our full selection online to bring a taste of Italy home.