The handcrafted Zitella Apple Panettone of Agnone is one of the most famous creations of the High Pastry by Gerri Labbate.
An intense and unique flavor and taste that makes it the perfect dessert for lunches and dinners.
The sweet apple zitella of Agnone is also an excellent alternative for breakfast or snack.
It is made all year round with a blend of Italian stone-ground wheat flours and eggs from free-range hens in Italy.
This cake from Molise is based on an ancient recipe.
The master pastry chef uses a selection of ingredients and raw materials of high quality standard.
Like any panettone that you want to call "artisan" is characterized by a complex process long and daily.
Inevitable is the use of sourdough which is daily soaked in water according to the Piedmontese method.
The production of panettone involves 48 hours of leavening at a controlled time and temperature.
The type of processing greatly increases the softness and delicacy of the sweet apple zitella Agnone.
Just taken out of the oven the artisan panettone apple zitella of Agnone is made to cool upside down for twelve hours so that the structure of 'dough
When you open the package, the scents, clear and pleasant of the artisan Agnone zitella apple Panettone, amaze for intensity.
When cut, the slice is elastic with a perfect honeycomb structure, soft and deep yellow in color.
The precious and accurate BOX make it a perfect gift.
Base: Wheat flour type 00, Butter, Egg yolk, Sugar, Salt.
Stuffing: Candied apple by hand
Store in a cool, dry place.
The expiration date is indicated on the package.
The tree, the apple zitella, is typical of the hills of Molise, characterized by dry and sunny environments, fresh and fertile soil.
It is very productive with a tendency to alternate if it is not pruned properly.
The fruit has a medium-large size, the skin is yellow ocher, with pinkish or mottled brown in the part exposed to the sun.
The flesh is white, hard, crunchy, not very juicy, the scent is intense pleasant and sweet taste and slightly acid.
It is harvested at the end of September-beginning of October and keeps for a long time.