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Panettone Biasetto is made with the best possible ingredients that Chef Luigi sources himself wherever his search for the best leads him. Biasetto’s Panettone utilizes optimal flour combined with natural mother yeast, which has been nurtured for more than 90 years. The alpine pasture butter is made with grass fed milk from Asiago, the mountainous area around Padova. The yolks come from organic eggs that are super fresh. The organic honey is 100% acacia honey from Toscana. Chef Luigi uses incredibly soft raisins and fragrant real candied fruits (orange, citron, lemon, and cherries), a stellar difference with the small pieces of colored and tasteless squash you would find in your industrial panettone.
How to serve it? For an extraordinary tasting experience, Luigi recommends to leave the Panettone in a warm room (or near a heat source) for a few hours, before serving. Luigi suggests to consume your panettone two or three times a day, after your meals. 

Panettone is a dome shaped Italian holiday bread. Legend has it that some 500 years ago a Milanese baker (named Toni) accidentally created this wonderful holiday bread. Hence, Pan de Toni, and then Panettone. Our Panettone is hand made by award winning pastry chef, Luigi Biasetto in Padova, in the Veneto region. Chef Luigi achieves a Panettone which tops the world’s best Panettone lists year after year. Contrary to “industrial” Panettone in the stores that are made several months before, Luigi Biasetto baked this Panettone to order.

This Panettone is 1kg, which is the right size for this product. It's the perfect size because of the bread's natural ability to maintain its consistency at this weight.
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