Penna Bakery - Traditional Panettone
Penna Bakery - Traditional Panettone
Penna Bakery - Traditional Panettone

Penna Bakery - Traditional Panettone

Regular price$64.90
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Made by Penna Bakery · Santa Maria di Leuca, Puglia
  • Free US shipping on orders over $249
Size
  • SHIPPING AVAILABLE FROM OCT. 31ST
  • Low stock - 6 items left
  • Inventory on the way
Re Panettone 2nd place
Milan festival
Mother yeast only
Long slow rise
Santa Maria di Leuca, Puglia
Two brothers' bakery
Size
1 kg (2.2 lb)

Awarded second place for Best Panettone at Re Panettone, Milan's dedicated festival of the Italian sweet, this is the traditional recipe treated with obsessive care. Penna Bakery two brothers baking in Santa Maria di Leuca, at the very southern tip of Puglia build it on a long natural rise with mother yeast, then fold in raisins, candied orange and the unmistakable perfume of Madagascar bourbon vanilla, scraped from whole pods.

What sets this panettone apart is as much what it leaves out. No preservatives, no pre-made bases, no artificial flavorings, no vegetable fats. Just soft wheat flour, butter, fresh pasteurized egg yolks, acacia honey and time. Everything is made by hand, in small batches, which is why the crumb is exceptionally light and the cake stays remarkably easy to digest despite its richness rich but never heavy, elegant but decisive on the palate.

Serve it plain to appreciate the vanilla and citrus, or warm a slice briefly to open up the aroma. This is the panettone for anyone who wants to taste what the Italian original is supposed to be, before industrial production redefined it.

Packaging: 1 panettone of 1 kg / 2.20 lb

Storage: store in a cool and dry place, away from heat sources. Keep out of direct sunlight and avoid temperature swings.

  • 2nd Place, Artisanal Panettone – Re Panettone 2021

Ingredients: Wheat flour, candied orange peel, butter (milk), egg yolks, sugar, sourdough starter (wheat flour), raisins, acacia honey, orange paste, salt, water, vanilla beans.

Contains: wheat, milk, eggs.

May contain tree nuts.

Nutrition Facts

about 18 servings per container
Serving size1/18 cake (56g)
Amount per servingCalories200
% Daily Value*
Total Fat 9g 12%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 155mg 52%
Sodium 115mg 5%
Total Carbohydrate 26g 9%
Dietary Fiber 0g 0%
Total Sugars 13g
Includes 13g Added Sugars26%
Protein 4g
Vitamin D 0.1mcg0%
Calcium 10mg0%
Iron 0.3mg0%
Potassium 30mg0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Store in a cool, dry place away from heat and direct light. Avoid temperature swings.

Tenuta Montiro S.r.l. (Penna Bakery)
SP74 18, 73040 Castrignano del Capo (LE), Apulia, Italy

Shipping Cost
We have two types of products for shipping. Simple Items and Special Care Items (Alcohol, Cured Meats and Large Items). 

SIMPLE ITEMS USA EUROPE* CA AUS UK

Price of parcel 

Shipping Cost USD

Shipping Cost EUR

Shipping Cost USD

Shipping Cost USD

Shipping Cost GBP

0-29,99 29,90 $ 9,90 € 24,90$  30$ 10,90 £
30-68,99 21,90 $ 9,90 € 24,90$  30$ 10,90 £
69-129,99 19,90 $ 9,90 € 21,90$  30$ 10,90 £
130-248,99  16,90 $ Free 21,90$  30$  Free
249 and up Free Free Free Free Free

*Only for shipments within Europe, “special care” products are included in the general shipment. 

SPECIAL CARE ITEMS (Alcohol, Cured Meats)* USA AUS UK 
Weight of parcel   Shipping Cost $USD  Shipping Cost $ USD Shipping Cost GBP
0 - 3 kg 24,90$ 23$ 19£
3.1 - 4 kg 35 $ 26$ 21£
4.1 - 6 kg 45 $ 42$ 35£
6.1 - 10 kg 50$ 54$ 45£
10 kg and up** Free Free Free

**For items weighing more than 40 kg, shipping costs will be calculated directly at checkout based on the destination country. 

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Meet the producer

Penna Bakery

Santa Maria di Leuca, Puglia, Italy · Since 2020

Sourdough panettone from the southern tip of Puglia

Penna Bakery was born in 2020 in Santa Maria di Leuca, at the very southern tip of Puglia, from an idea of brothers Luca and Stefano Penna. Their family had run restaurants for more than fifty years; after travels between Italy, London and America, the...

Discover Penna Bakery

72 hours of rising

Real panettone can't be rushed. The dough rises for three days across multiple stages: that's what creates the tall dome and the airy, silky crumb.

A living mother yeast

No dried yeast here. The rise comes from a white mother yeast kept alive in the bakery, fed with flour and water every single day. It's why the cake is so digestible, and why it stays soft for weeks.

Ingredients worth naming

Cage-free eggs. Real butter. Whole milk. Sicilian lemons, Bronte pistachios, single-origin chocolate. The good version of each — and you taste it from the first slice.

HOW TO SERVE

Panettone is best at room temperature, never cold. If it has been somewhere cool, let it sit out for an hour before slicing.

For the full effect, warm a slice for a few seconds: the butter softens, the aroma opens up, and the crumb goes from good to extraordinary. Serve with espresso in the morning, or with a glass of sweet wine after dinner.

Cut it in wedges from the top, like a cake. Reseal the bag and it keeps for days.

Since 2001
Bringing authentic Italy to the United States

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