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The traditional Panettone we make at Angelo Inglima Pastry Shop is a true representation of Italian excellence.
Our traditional Panettone dough rises for 36 hours and is made with the most fresh locally sourced ingredients: eggs, butter, honey and oranges. The secret is our mother yeast: our master pastry chef Giovanni takes care of it every day as a part of his family, as it is the only leavening agent we use in your pastries.
To make it extra special, we enrich our dough with candied fruits and sultanas dried under Sicilian sun, and glaze it with the best bitter and sweet Sicilian almonds.
To discover the taste of traditional panettone made in Sicily