Panettone

Our mother yeast strain was born in the 1930s and still remains the only leavening agent. Today, as then, this irreplaceable ingredient imparts unique flavours, long freshness and high digestibility to every panettone.

The flours, characterised by an excellent strength/elasticity ratio, have a high protein content, ideal for long natural leavening.

It is produced by separating cream from milk by centrifugation, like all high-quality butters, and is characterised by a higher melting point of around 33°. This is why Flamigni's leavened products are at their best when eaten warm.

The vanilla is made from berries from the Mananara reserve in Madagascar (Slow Food® Presidium).

Of the eggs, laid in Italian farms, only the yolks are used. The candied fruit comes from Calabria: the orange peels from thick-skinned Navel oranges grown in Sibari; the citrons from Diamante. Both never see sulphur dioxide and are candied by osmosis (twelve days in the tank).

The sultanas come from Turkey or Australia, because panettone was born as a festive cake, therefore with the richest ingredients, even if it means having them flown in from the other side of the world. Non-traditional versions of this leavened cake make use of round, gentle hazelnuts from the Langhe for the glazed panettone, extra dark chocolate and many other varieties of top-quality candied and semi-candied fruit.

The pastry cream used for the filling is made from fresh eggs from Italian farms, while Flamigni uses only the highest quality pure chocolate for the panettone topping.