Panettone artigianale

The three versions

The raisin panettone is the classic, fragrant and soft. The chocolate one pleases everyone, children included. Fig and chocolate is the most our own: fig in the dough, together with chocolate.

How to serve it

Open it a few hours beforehand and keep it somewhere warm, or warm it for a few minutes near the oven: heat wakes up the butter and the aromas. Cut it in wedges from the top, not in slices. It goes well with sparkling or sweet wine, and in Christmas hampers alongside almond sweets.

Keeping it

Closed in its bag, in a cool dry place, until the date on the pack. Once opened and closed again well, it stays soft for a few days.