Pastiera

The Trinidad Artisan Panettone is one of the most famous creations of the High Pastry by Gerri Labbate. 

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 hens raised on the land in Italy.

Like any panettone that you want to call "artisan" is characterized by a complex process long and daily, unfailing use of sourdough preserved for a century and daily bathed in water according to the Piedmont method.

The process involves 48 hours of leavening at controlled time and temperature, which greatly increase the softness and delicacy of the palate.

As soon as the panettone is taken out of the oven, it 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 the package is opened, the scents, clear and pleasant, stun for intensity. 

At the sight the panettone seems to have blossomed from the typical cross-shaped superficial cuts, it has a chocolate glazed crust made according to a sober and measured style. 

When cut, even if stuffed, there will be no sagging of structure, the slice is of elastic dough with a perfect alveolation, soft and deep yellow in 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 bite. 

The precious and cured BOX make it even more the perfect Christmas gift.

Ingredients

Base: Wheat flour type 00, Butter, egg yolk, Sugar, Salt 

Filling: Hazelnut cream

Coating: Pralined hazelnuts and milk chocolate

Directions

Store in a cool, dry place. 

The expiration date is indicated on the package.