Panettone Artigianale Trinidad is one of the most famous creations of Gerri Labbate's Haute Patisserie.
Enjoyable slice filled with dark chocolate cream and Cuban rum.
A mix of intense flavors that makes it the perfect dessert for Christmas lunches and dinners.
Born from an ancient recipe and with the selection of ingredients and raw materials of high quality standard.
Blend of Italian stone-ground wheat flours, eggs from chickens reared on the land in Italy.
Like any panettone that you want to call "artisan", it is characterized by a complex, long and daily process. The use of mother yeast, preserved for a century and daily soaked in water according to the Piedmontese method, is essential.
The process involves 48 hours of leavening at a controlled time and temperature, which greatly increases the softness and delicacy on the palate.
As soon as it comes out of the oven, the panettone is left to cool upside down for twelve hours so that the structure of the rich dough is stabilized and then it is carefully and skilfully filled with dark chocolate cream and Cuban rum.
When you open the package the scents, clear and pleasant, stun for intensity.
To the eye the panettone seems to have blossomed from the typical cross-shaped surface cuts, it has a chocolate glazed crust made according to a sober and measured style.
When cut, even if filled, there will be no yielding of structure, the slice is elastic with a perfect alveolation, soft and of an intense yellow color that responds without fraying to violent tearing.
The filling makes it enjoyable but at the same time not heavy on the palate until the last unstoppable mouthful.
The precious and cured BOX make it even more the perfect Christmas gift.
Base: Wheat flour type 00, Butter, egg yolk, Sugar, Salt
Filling: Pistachio cream
Covering: White chocolate with pistachios
Store in a cool, dry place.
The expiration date is indicated on the package.