Traditional panettone without candied fruit made with sourdough, sultanas and raisins and topped with a halzenut crust and sugar.
Handwrapped and tied with a ribbon.
Bonifanti are experts at making panettone with over 80 years of baking expertise. It takes three days of special attention to create a Bonifanti panettone. Everything starts from natural yeast which is kneaded into dough and left to rest overnight. In the morning, natural ingredients are added before the dough is divided into portions and left to rest for a second leavening. When baking is finished, the panettone is turned upside down to maintain its shape and left overnight to cool at room temperature, allowing the flavours and aromas to blend perfectly.