The Scarpato Tutto L’Anno Panettone is designed to be enjoyed—as the name suggests—all year round! The sweetness of orange candied fruit and raisins meets the intensity of pineapple and black cherries in an especially light dough. This masterpiece of taste seduces the most demanding palates right from the heady scent of the dough, leavened 72 hours to reach its full potential.
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 Tutto L’Anno Panettone.
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