£13.00
Olivieri 1882 Panettone Classico - tin
Description
Olivieri have been working by hand for over 130 years, following every process with patience and working the dough with passion, in order to create the real panettone.
Each panettone is worked by hand, from the refresh of the mother yeast to the round-shaping and cross-cutting of the dough, in order to ensure the highest quality. It takes four days (more than 48 hours of natural fermentation) of processing to realize “Panettone Olivieri 1882”.
Each panettone is worked by hand, from the refresh of the mother yeast to the round-shaping and cross-cutting of the dough, in order to ensure the highest quality. It takes four days (more than 48 hours of natural fermentation) of processing to realize “Panettone Olivieri 1882”.
