United States
L'Emiliano, Artisan Panettone with semi-candied black cherries and dark chocolate.
Luca Montersino's Panettone is a Christmas dessert that represents the excellence of artisanal pastry. Prepared with care and passion, it is a unique product.
Quality Ingredients
The secret of Luca Montersino's Panettone lies in the choice of high-quality ingredients. From the carefully managed sourdough starter every day, to the dark chocolate and semi-candied black cherries, each element contributes to a soft, tasty, aromatic and nuanced dough.
Artisan Technique
The preparation of a great panettone requires great technique, the result of study and testing to always achieve perfection. Luca Montersino puts his experience and passion into every step of the process, guaranteeing an excellent result.
Natural Leavening
To obtain a superior quality panettone, Luca Montersino reserves at least three leavings of many hours. This slow and patient process allows for maximum development of the flavors and a light and fluffy dough.
Time and Patience
For an optimal result, Luca Montersino's Panettone requires time and patience. After preparation, the cake is left to rest for three days, allowing the aromas to develop and reach their maximum expression.
A Unique Tasting Experience
Enjoy Luca Montersino's Panettone at a temperature of 25/26 degrees to maximize its properties. Each bite will transport you on a journey of flavors and aromas, giving you a unique and unforgettable taste experience.
L'Emiliano, Artisan Panettone with semi-candied black cherries and dark chocolate.
Luca Montersino's Panettone is a Christmas dessert that represents the excellence of artisanal pastry. Prepared with care and passion, it is a unique product.
Quality Ingredients
The secret of Luca Montersino's Panettone lies in the choice of high-quality ingredients. From the carefully managed sourdough starter every day, to the dark chocolate and semi-candied black cherries, each element contributes to a soft, tasty, aromatic and nuanced dough.
Artisan Technique
The preparation of a great panettone requires great technique, the result of study and testing to always achieve perfection. Luca Montersino puts his experience and passion into every step of the process, guaranteeing an excellent result.
Natural Leavening
To obtain a superior quality panettone, Luca Montersino reserves at least three leavings of many hours. This slow and patient process allows for maximum development of the flavors and a light and fluffy dough.
Time and Patience
For an optimal result, Luca Montersino's Panettone requires time and patience. After preparation, the cake is left to rest for three days, allowing the aromas to develop and reach their maximum expression.
A Unique Tasting Experience
Enjoy Luca Montersino's Panettone at a temperature of 25/26 degrees to maximize its properties. Each bite will transport you on a journey of flavors and aromas, giving you a unique and unforgettable taste experience.