PanTalento, extravirgin olive oil Panettone

Dolce Arte

PanTalento is the very first Panettone that does not include among its ingredients butter or lard, but extravirgin olive oil. The result is a tasty but also healthy Panettone. The oil used for this PanTalento comes from a unique cultivar, Nardò Celline Olives: its leavening takes over 48 hours and the risult is soft and fragrant.

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22,40 €

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Data sheet

Short production line / 0 KmSi
Origin areaLecce / Salento
GMO FreeSi
Handmade productSi
Preservatives usedNaturali

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A unique extravirgin olive oil Panettone

Our Panettone is prepared using extravirgin olive oil instead of butter or lard. That's why it's healthy and tasty at the same time!

The extravirgin olive oil used in its dough come from the South of Italy, and is made up with a unique cultivar, Cellina Olive from Nardò. It's leavening takes over 48 hours; it's leavened twice, and then cooked at a very low temperature.

The best fruity extra virgin olive oil in the world

The extravirgin olive oil coming from Cellina Olive from Nardò has been awarded several times as the best fruity extra virgin olive oil in the world.

Bygone tastes and contemporary precision for a high quality result

PanTalento is the result of an approach aimed to keep bygone tastes unchanged while being precise and accurate in using contemporary techniques.

Below, many advantages of PanTalento:

Many polyphenols great for your health (PanTalento keeps your cardiocirculatory system healthy and efficient)

Zero preservatives, much taste and quality (PanTalento expires after more than 6 months without any preservative!)

PANTALENTO comes from the very south if Italy, from a bakery shop called Dolce Arte in Cutrofiano (LE). If you're on holiday in Italy, come and visit us!

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PanTalento, extravirgin olive oil Panettone

PanTalento, extravirgin olive oil Panettone

PanTalento is the very first Panettone that does not include among its ingredients butter or lard, but extravirgin olive oil. The result is a tasty but also healthy Panettone. The oil used for this PanTalento comes from a unique cultivar, Nardò Celline Olives: its leavening takes over 48 hours and the risult is soft and fragrant.

Write a review

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