THE REAL PANETTONE PIEMONTESE

Where does the value of our Panettone Piemontese? By the exclusive use of Yeast Mother and a phase of Natural Proving that lasts about 48 hours.


The Company

In 1965 a small workshop for pastry making was born in Turin where the ability and enthusiasm for young master pastry-cooks created a continuously expanding production of panettoni (Christmas fruit cakes) Colombe (Easter fruit cakes), Biscuits and amaretti (almond cakes)