Panettone with Fig from Calabria. The yellow dough, made with fresh butter, milk and cream and natural Bourbon vanilla from madagascar (Slow Food presidium), is enriched with soft chunks of fig from Calabria and sultanas. The selected ingredients and the 72 hours of patient craftsmanship, starting from sourdough, make Panettone Fico an original and refined Made in Italy excellence.
There is no doubt: Italy’s artisanal Panettone is the star of the Christmas table. With its typical spongy, dome-like shape, our Panettone features the best ingredients, classic and gourmet alike. At Loison, they prepare sweet breads according to the country’s pastry-making tradition, starting with their own sourdough to yield a carefully crafted, high-quality product from premium ingredients.
The dough of Loison's craft Panettone is baked into a soft spongy product that is highly digestible, thanks in part to the 72 hours of patient work that grandpa Tranquillo taught us. This artisanal method ensures that we will preserve the flavors and respect the sensory characteristics of our leavened products, with no use of added preservatives. The art of pastry-making consists precisely in this: creating confections, while preserving the quality and fragrances of the basic ingredients that only mother nature can create and that only craftsmanship can maintain unaltered. The starter dough is the result of a spontaneous fermentation technique featuring wheat flour, water, milk and fruit. It is from this slightly sour-smelling and tasting natural yeast that they begin making Panettone the artisan way. The dough mixing is followed by rising a number of times, after a portion of the starter dough has been fed with water and flour only. The secret lies in the experience of the baker. While the dough is mixed, then allowed to rest and rise, we progressively add our basic natural ingredients: flour, water, eggs, sugar and butter, followed by the aromatic ones. All done by hand.