This Panettone is produced with a leavening cycle on average twice as long as the typical producer in Veneto. This produces a softness, aroma and taste that cannot be achieved with lower leavening cycles.
The Panettone production method is the use of only egg yolk, instead of whole eggs, which enriches the product and makes it softer and more delicate. In fact, the use of only egg yolk means the Panettone must be cooled upside down with a special mechanism because otherwise the product being so soft would collapse.
The raw materials used undergo a strict quality control certification. The candied pumpkin bits, pumpkin cream, and spices are selected from the best Italian and/or foreign suppliers.