The Scarpato Limone di Sicilia Panettone has sunshine inside, with a classic soft, fluffy, fragrant dough shot through with a fresh Sicilian lemon zing and ribs of a mouthwatering and refined lemon cream.
To make its masterpieces, Pasticceria Scarpato uses specially designed, high-protein wheat flour, ideal for long proofing times; fresh, pasteurized eggs; butter from pure cow’s milk; and Madagascar vanilla. A natural yeast, handed down from the original 1888 recipe, is refreshed every day of the year by their chefs to nourish the microorganisms that help the all-important dough to rise over three days and produce a Panettone which is tasty and aromatic, as well as highly digestible and storable. Enjoy the calm, patience and care taken in every step of the process that created your Scarpato Limone di Sicilia Panettone.
