Apricot Panettone

A light, fruity spin on the beloved holiday treat, artisan-crafted just for Giadzy.

Size | 1.2 lbs

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For a lighter take on the traditional panettone, our fior d’albicocca will satisfy any holiday sweet tooth. Made with the same naturally leavened, rich dough that makes panettone so beloved, it’s shaped by hand into a domed flower, laced with sweet-tart housemade apricot jam and topped with an almond-paste icing and slivered almonds. This unique sweet is the creation of our partner bakers at Perbellini, who have been crafting the perfect panettone in northern Italy for 150 years. It comes in a stunning custom-designed Giadzy gift box that is sure to make an impression.

Many cultures enjoy a rich, eggy bread around Christmastime, often studded with dried fruits and nuts. Packed with expensive ingredients, they have long been considered an accessible bit of luxury for the festive season. While its history can be traced back to the ancient Romans, panettone as we know it originated in Milan in the 15th century. Its iconic dome is now a beloved presence at Christmas festivities around the country, in flavor combinations that range from the traditional to the avant-garde.

In 1891, Giovanni Battista first perfected his recipes for the leavened bread and other baked goods that Perbellini is famous for. Today, his grandchildren are still using those time-honored techniques in their shop in the province of Verona, in the Veneto region. Every step of the baking process is managed by hand. Their panettone dough rises for 24 hours to reach its towering heights, then rests gently after baking to ensure everyone meets their exacting standards.

This panettone is light, fluffy, and streaked with luscious apricot jam. It is traditionally enjoyed by the slice with a glass of sweet dessert wine, but it makes a great breakfast alongside your morning coffee, too! If stored in an airtight container, panettone will last several weeks once opened. Warm it up before serving! Preheat your oven to 200°F, then turn it off. Place the panettone in the oven for about 10 minutes, then remove and serve - it will taste as if it was just baked. You can also warm or toast individual slices to extend the life of your panettone even further.
Size: 1.2 lbs
"0" type wheat flour, sugar, butter (milk), eggs, apricots 10%, sweet and bitter hand-chosen almonds, natural yeast, emulsifiers: mono and diglycerides of fatty acids, corn flour, salt, sucrose, fructose, gelling agent: pectin, acidifier: citric acid, flavoring, vanilla pods

May contain traces of nuts, soy, sesame seeds, peanuts and mustard seeds.

 View Nutritional Table