Artisan Panettone – Vicè
Vince’ is the carob panettone, rich in Sicilian aromas. The carob flour combines with the wheat flour creating a combination of unmistakable flavours. Inside it is enriched with “Carrubato di Sicilia”, an excellent carob chocolate.
The outside is covered in white chocolate and Sicilian carob flakes.
40,00 €
Recommendations for use
To enjoy panettone at its best, we recommend storing it in a cool, dry place, away from heat sources. Before serving, leave the panettone at room temperature for at least an hour, so that it releases all its aroma and softness. For a special touch, it is possible to warm it slightly in the oven for a few minutes: by doing so, you will enhance the aromas and fragrance of the dough.
Accompany the panettone with spreads, hot chocolate, or with a sweet or sparkling wine to a complete taste experience. Excellent both for breakfast, as a dessert or for a tasty break. Enjoy your meal!
Features
This artisanal panettone with cocoa and Sicilian carobs is the result of slow and careful processing, which follows tradition to offer a truly special product. The long 40-hour leavening with mother yeast and the exclusive use of high-quality fresh ingredients give the dough an extraordinary softness and an enveloping fragrance. The combination of intense cocoa and Sicilian carobs adds a delicate and naturally sweet note, combining flavors that tell the richness and authenticity of the Sicilian land.
Each slice is designed to provide a unique tasting experience, where the craftsmanship and attention to detail are perceived in every taste. Perfect for those looking for a Christmas dessert that combines tradition and innovation, highlighting genuine ingredients and an unmistakable aromatic profile.
Artisan Panettone - Vicè
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Ingredients
Allergens
| Average Values | per 100 g | |
|---|---|---|
| Energy Value | kcal | 530 |
| Kj | 2208 | |
| Fat | g | 34,32 |
| of which saturated | g | 17.52 |
| Carbohydrates | g | 40.86 |
| of which sugars | g | td>34,54 |
| Protein | g | 9.07 |
| Sale | g | 0.002 |
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