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

Penna Bakery - Traditional Panettone

$64.90
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Size
  • SHIPPING AVAILABLE FROM OCT. 31ST

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 organic 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 pastured 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.

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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 Verona 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.

🇮🇹 Imported from Italy
🧑‍🍳 Artisan producers
📦 Curated selection
⭐ Premium quality ingredients

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.

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