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Panettone 3 chocolates Italian Cardonà Christmas dessert

Panettone 3 chocolates Italian Cardonà Christmas dessert

Product available
Formato
750 Gr
Quantity
33,70 € vat included 30,60 € tax free Show vat price included Show price excluding VAT
Type
Panettone
Size
750 Gr
Province
Fermo
Processing
Craftsmanship with wisdom and passion
Basic
Selected quality ingredients
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Vendor
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Info

A PANETTONE FOR THE MOST CURIOUS AND GOURMET, WHO LOVE TO EXPERIMENT. WHITE CHOCOLATE, MILK CHOCOLATE AND DARK CHOCOLATE BLEND INTO A SINGLE SURPRISING EXPLOSION OF FLAVOUR.

THE STRUCTURE IS SOFT, THE FLAVOUR IS ELEGANT BUT DECISIVE, IT IS NOT EXTREMELY SWEET AS THE DARK CHOCOLATE MIXES THE SWEETNESS OF THE OTHER TWO CHOCOLATES.

IT IS A VERY RICH BUT DIGESTIBLE PANETTONE THANKS TO THE LEVITATIONS THAT ARE PUT IN PLACE.

 

It all begins with our sourdough, the basis of every single panettone, which we have been refreshing every day with love and passion for over 40 years.

Only with the most careful attention to the leavening process, long and controlled, combined with a selection of ingredients and products of the highest quality, favoring above all local ones, we "bake" a product of excellence, with multiple fragrances and a delicious "softness".

Ingredients: Soft wheat flour type "0", pieces of dark chocolate 39.1%, butter, natural yeast consisting of sourdough, sugar, fresh eggs l A, honey, malt, salt.

Glaze: chocolate, hazelnuts, sugar, skimmed milk powder.

Flavours: natural and identical natural flavours (lemon, orange, vanilla pods)

 

NUTRITIONAL TABLE average values ​​per 100 gr

Energy value (kcal) 581 - (kj) 1883

Carbohydrates 41.8 - of which sugars 22.3

Fats 25.8 of which Saturated 3.9

Salt 0.39

Proteins 8.1

Vendor
Cardenà pastry shop

Water and flour ... yeast is a natural consequence!
A future made of careful choice of raw materials, made of dedication and willingness to prepare high quality desserts for an increasingly demanding public.

Cardenà pastry shop
Via G.Agnelli 41 / A
63900 Fermo - Girola Industrial Area
e-mail: [email protected]
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