Gianduja Chocolate Panettone


Size | 1.1 lbs

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This gianduja panettone from the sixth-generation bakers at Olivieri is a true stunner. With a rich chocolate crumb and gobs of creamy gianduja, the chocolate-hazelnut confection beloved in northern Italy, it’s a decadent, iconoclastic version of the traditional Christmas bread. Olivieri’s panettone is made with four times more eggs than others on the market, so it’s ultra-rich and luxurious, with a moist, tender crumb that’s never too sweet. It has a slow-rising sourdough base, made with no preservatives or artificial products. If you’re not a fan of the dried fruit in a classic panettone, this is the one for you!

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 1882, Luigi Olivieri began baking in the town of Arzignano in the northeastern Veneto region, at the very base of the Alps. Since then, his family has carried on that proud tradition, and today, Olivieri is one of the top artisan bakeries in Italy. Their signature panettone and pandoro are made by hand with top-quality ingredients, using natural processes and time-honored techniques for the best flavor. Olivieri’s products have won multiple awards, including Best Artisan Panettone in Italy.

This panettone is rich and tender, with a satisfying cocoa-based crumb that’s never dry or crumbly. Studded with big pieces of creamy chocolate-hazelnut gianduja, this panettone is delicious enjoyed simply by the slice. What a way to start Christmas morning! If stored in an airtight container, panettone will last several weeks once opened.

Warm it up before serving! The large amount of cocoa and gianduja chocolate tends, during the time, to take the humidity from the dough. Preheat the oven to 200°F and turn it off. Place the panettone gianduja inside the oven for about 10 minutes. Remove the panettone and cut it into slices - it will taste as if it was just baked.
Soft wheat* flour type 00, gianduia chocolate (19,5%) (sugar, hazelnut* paste, cocoa butter, whole milk* powder, cocoa paste, skimmed milk* powder, emulsifier: soy* lecithin, natural vanilla extract), butter*, egg* yolk, sugar, natural sourdough yeast (soft wheat* flour type 00, water), water, hazelnut* paste, milk*, acacia honey, salt, Madagascar Bourbon vanilla. *Allergenic ingredients
Size: 1.1 lbs