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panettone summer bread italian ferragosto tradition
panettone summer bread italian ferragosto tradition
panettone summer bread italian ferragosto tradition
panettone summer bread italian ferragosto tradition
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Biasetto Summer Panettone is the softest panettone we have ever experienced. It's a rich explosion of aromas and textures, thanks to a cocktail of 13 spices that hold the freshness of the slightly spicy note of candied ginger, the Mediterranean flavors of zibibbo muscat grape and orange, and the spicy aroma of star anise. One of the key ingredients of Biasetto Summer Panettone is turmeric. Why turmeric? Well, as Chef Luigi tells us, "it gives the Panettone the color of summer, it glows like the sun." 
These Summer Panettoni are SO fresh, they were just baked to order in Padova by Luigi Biasetto and his team. The Biasetto Summer Panettone is totally different from Biasetto's Christmas Panettone. For starters, this panettone is SMALL (1 lb). Panettone Biasetto is made with the best possible ingredients that master pastry chef Luigi Biasetto sources himself wherever his search for the best leads him.

Chef Biasetto utilizes optimal local flour combined with natural mother yeast, which has been nurtured for 90+ years and several generations of bakers. The butter is made on the mountain range of Asiago, nearby Padova. The yolks come from organic eggs that are super fresh. The organic honey is made in Toscana. There are 3 different types of Vanilla: from Tahiti, Madagascar, and Papuasia. Chef Luigi uses incredibly soft raisins macerated in Marsala wine and fragrant real candied fruits, a stellar difference with the small pieces of colored and tasteless squash you would find in your industrial panettone.

Nota bene: these panettoni are available in limited quantities for a limited time.

Biasetto Summer Panettone Reviews

"Best Panettone Estivo"
Dissapore
"How to pick a sublime Panettone. It’s hard to know if you’re in the presence of a great panettone until you cut into it."
The New York Times
"The Summer Panettone from one of Italy’s most famous pastry chefs is made with Marsala macerated raisins, Calabrian oranges, candied ginger and vanilla"
Dissapore
"I have never tasted anything so delicious. We almost devoured the whole thing in one sitting. I am hooked. I'm going to put myself on the wait list for next Christmas."
Carol
"Biasetto famously recommends that his panettone be served just above room temperature: that extra bit of warmth opens up the flavors and aromas, deepening the woodiness of the vanilla and softening any lingering sharpness from the candied citrus.”
The New Yorker
"Hands down the best panettone we have ever eaten. It is fragrant, moist, rich, and buttery, and is absolutely delicious eaten plain. The candied fruits are fresh and flavorful.
MG
"This Panettone is like heaven. I've never tasted bread this delicious. The moist texture is wonderful but it is the subtle citrus flavor infused in the bread that makes it special."
David L.
"I've tried many Panettone over the years, but this one is superior in quality. It was fresh and soft, with just the right amount of sweetness and dried fruit."
Pamela C.
"Unless you have tasted this Panettone, you don't know what Traditional Panettone really is."
Marine
"We tried to buy another one after tasting it, but it was sold out. Forewarned for next year."
MG

Any questions?
We got you.

How are you supposed to eat panettone?
For the best panettone experience, warm it slightly before serving. Eat it as a dessert, breakfast, or snack—Biasetto recommends enjoying it two or three times a day. It pairs beautifully with icecream, coffee, sweet wine, or fresh fruit.
How do Italians pronounce panettone?
Italians pronounce panettone as pah-net-TOH-neh. This dome-shaped bread from Milan is traditionally eaten during the holidays, though Chef Luigi Biasetto’s seasonal variations make panettone delicious year-round.
How is panettone different from cake?
Panettone is a naturally leavened bread, not a cake. Unlike cake, it rises from a slow-fermented sourdough starter, resulting in a cloud-like texture. Biasetto’s summer version glows with turmeric and exotic spices for a vibrant twist.
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