- Nutritional Facts
Panettone is one of the oldest and best known Italian Christmas cakes.
Its fluffy, honeyed texture, scented with butter, vanilla and candied citrus fruits makes it the king of Christmas tables.
Throughout the meal, one waits for nothing more than to unwrap the panettone, smell its heady fragrance and savour its soft, sweet texture.
Bottega Balocco’s Panettone (Balocco’s high-end line), preserves the ancient traditional recipe and is made with fresh mother yeast.
The flavour “Ricetta Tradizionale” – Traditional, becomes exclusive thanks to Agrimontana’s candied citrus fruits from Calabria and Sicily, such as Washington Navel orange peel and Diamante citron, enhanced by a light candying process that enhances their natural essences and scents, while maintaining the taste and softness of freshly picked fruit.
Soft and pulpy sultanas complete the recipe of this product.
The leavening of Bottega Balocco’s Panettone is natural and lasts several hours to ensure perfect puffiness.
Very characteristic is the upside-down post-baking drying process that guarantees the high and puffy shape.
For your Christmas lunch, surprise your guests: a slice of Bottega Balocco panettone accompanied by a good glass of passito wine and the party is assured!
A bit of history
This Christmas cake is a true Italian heritage of knowledge and goodness.
It is said that the name derives from an ancient episode in the 15th century, when, in Milan, the cook in the service of Ludovico il Moro was commissioned to prepare a sumptuous Christmas lunch to which many nobles were invited. Unfortunately, the cake was accidentally left in the oven and burnt to a crisp.
Seeing the cook’s despair, Toni, a small scullery boy, suggested bringing to the table a cake he had prepared with what was left in the larder.
The duke and the nobles licked their lips and this cake was renamed ‘il pan de Toni‘, hence Panettone.
From that moment on, its success has not stopped.
Today it is protected by a specification. Since panettone originated in Milan, it was the Milanese confectioners who drew up a specification to protect ingredients and working process in 2003.
These were incorporated into a ministerial decree formalising the rules for the production of real panettone.