Our classic recipes need no introduction: they include all the flavours that are part of tradition.
The Milano, in its high and low variants, the traditional Piedmontese Glazed, the Almond, the Without Candied and the more recent with Chocolate Drops and Moscato represent just a few of these sweet delicacies.
Prepared on the basis of the ancient recipe of Milanese master pastry chefs, it is made with mother yeast, flour from strong, elastic grains, sugar and egg yolks from Italian free-range farms, and French centrifugal butter. To enrich the recipe, fragrant candied Navel oranges from Sibari and precious diamond citrons from Calabria, top-quality Turkish or Australian sultanas are added to the dough. Completing the flavour is the natural vanilla aroma, made from berries from the Mananara reserve in Madagascar. The result is an extraordinarily soft panettone, rich in irregular holes and highly digestible.
Prepared according to Angelo Motta’s centuries-old traditional recipe, Flamigni’s Tall Panettone is made with mother yeast, flour from strong, elastic grains, sugar and egg yolks from Italian free-range farms, and French centrifuge butter. To enrich the recipe, fragrant candied Navel oranges from Sibari and precious diamond citrons from Calabria, top-quality Turkish or Australian sultanas are added to the dough. Completing the flavour is the natural vanilla aroma, made from berries from the Mananara reserve in Madagascar.
The Sugar Iced Panettone is prepared by our master pastry chefs on the basis of the centuries-old Piedmontese recipe that calls for a delicious glaze composed of round gentle hazelnuts from the Langhe, peeled Armelline almonds, egg white and granulated sugar. All excellent ingredients that combine to create a taste classic that continues to be appreciated.
The almond version of the Sugar Iced Panettone involves covering the panettone with a fragrant, crumbly glaze composed of round gentle hazelnuts from the Langhe, peeled Armelline almonds, egg whites from Italian free-range farms, sugar and rice starch. All enriched with a generous handful of exquisite whole Italian almonds.
With its dough rich in sweet, sun-dried sultanas, Flamigni’s Panettone without Candied Fruit has been designed by master pastry chefs to satisfy the taste of all those who do not appreciate candied fruit. It is covered with a delicious icing composed of kind round Langhe hazelnuts, peeled Armelline almonds, fresh Italian egg whites, and granulated sugar.
Prepared on the basis of a careful reinterpretation of the classic Piedmontese recipe, the Panettone with chocolate drops is enriched and completed in its mouth-watering flavour by soft drops of 70% dark chocolate. The delicious icing that covers it is composed of round gentle hazelnuts from the Langhe, peeled Armelline almonds, top quality egg white and sugar.
Based on the ancient Milanese recipe for the traditional low panettone, Flamigni’s Panettone Margherita is a reinterpretation without the addition of sultanas and candied fruit, perfect to satisfy those who do not like dried fruit in leavened products.
Based on the ancient Piedmontese recipe that calls for a rich hazelnut and almond glaze, the Panettone al Moscato is embellished with soft ‘gourmet raisins‘, precious sultanas that, left to infuse for over twelve hours in a sweet solution of Muscat grapes, absorb the aroma and release it into the dough, delicately perfuming the Panettone and making it even softer and more delicious.
The Panettone Veneziana is characterised by a soft and fragrant dough rich in orange candied fruit and covered with a crispy icing decorated with sugar grains.
