The 'art' in the artisinal approach lies in the slow proofing and baking process which takes 3 days. The success of this incredible cake ultimately comes down to the mother dough - a jealously guarded recipe refreshed every day - and which has just kept on giving for over 40 years. The careful proofing and baking gives our panettone their characteristic "alveolatura"; the irregular sized holes that create the unique lightness and softness while capturing the sweet and fragrant aroma's of our carefully selected fruits.

A dough of fresh eggs, whole milk, reed sugar and honey, naturally flavoured with whole Bourbon vanilla berries from Madagascar and leavened with small quantities of mother dough provide the basic building block. To this traditional recipe we add the colour and harmonies of carefully selected natural ingredients; Australian raisins, Calabrian oranges, almonds from Puglia, candied lemon peel, wild Italian honey.

You'll truly never taste better.