Cutting a slice of the Scarpato Marron Glacè Panettone is like opening a treasure chest: fine pieces of marron glacé set in a light and fluffy dough with a filling of glorious marron glacé cream. This version of the classic Italian Christmas sweet bread is a real treat for the palate.
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 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 Pasticceria Scarpato Marron Glacè Panettone.
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