Artisan Panettone with Sicilian Mango
Artisan Panettone with Sicilian Mango
Bruno’s Artisan Sicilian Mango Panettone – An explosion of Etna flavour! An unparalleled culinary experience, arising from the fertile lands at the foot of the majestic Mount Etna, where the volcanic soil gives life to one of the most extraordinary and succulent fruits in the world: the Sicilian mango.
39,00 €
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
Our artisanal philosophy translates into the selection of fresh sourdough, a fundamental ingredient that gives our panettone an authentic flavour, a soft consistency and an irresistible fragrance. The candied fruit, the heart of our panettone, are made with absolute passion and dedication, ensuring an inimitable flavour. Let yourself be enchanted by this sublime symphony of flavours, a tribute to the richness of the volcanic lands and the most prized fruit of Sicily. Bruno’s Sicilian Mango Panettone is the perfect gift to enrich the holidays with a touch of refinement and authenticity. Discover the best kept secret of Italian craftsmanship and the Sicilian territory, contained in every slice of this extraordinary panettone.
Artisan Panettone with Sicilian Mango
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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 |
