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A mixture of fresh eggs, whole milk, cane sugar and honey, naturally flavoured with Bourbon vanilla berries from Madagascar and leavened with small amounts of Filippi mother yeast, jealously guarded and kept alive with regular daily refreshments for 40 years. To this traditional recipe we have added many whole black cherries, irregularly shaped because they are still freshly pitted and naturally candied for several weeks. A delicious panettone, with a delicate bouquet and sweet taste, but at the same time pleasantly acidulous.
This outstanding Italian Christmas cake comes from Filippi, the only certified B Corp pasticceria in Italy. The supple brioche cake is made from a 40-year-old yeast starter, fresh butter, free-range eggs, and other fine ingredients. Its cloud-like crumb is studded with raisins and candied orange peel.
Mother Maria and father Giuliano have beginning in 1972 in Zané, province of Vicenza, the production of naturally leavened baked goods (cakes). Together they have written the first chapter of this beautiful company, Filippi Patisserie, with genuine ingredients and family values. Today, with their sons Andrea and Lorenzo, the company goes on with the same devotion and the same enthusiasm.
Wheat flour, candied black cherries 25,5% (black cherries, glucose-fructose syrup, sugar), butter, fresh egg yolk from free-range hens, brown sugar, water, natural sourdough (wheat flour, water), Italian honey, fresh milk, emulsifiers: mono and diglycerides of fatty acids, salt, natural flavour (vanilla berries).
May contain traces of nuts, milk and soya.
Store in a cool and dry place. Avoid direct exposure to light and heat sources.