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Albicocca e Dulcey | Panettone di Denis Dianin - Filicori Zecchini Italia
Albicocca e Dulcey | Panettone di Denis Dianin - Filicori Zecchini Italia

Apricot and Dulcey Panettone

The collection of Great Yeasts signed by Maestro Denis Dianin is the result of continuous study and experimentation to offer a soft, fluffy product with overwhelming aromas.

High-quality ingredients

  • Raw materials selected with care and precision
  • Mother yeast cared for daily to ensure the perfect balance between strength and sweetness
  • Free of preservatives, dyes or artificial flavors

Irresistible aromas and flavors

Denis Dianin's Great Yeasts undergo slow processing to ensure a soft and fluffy cake that releases all the scents of the ingredients it is made of.

Tips for enjoying it at its best

Keep them for a few hours near a heat source, inside the bag, before eating them. This way you can savor all the facets of its taste.

The shelf life of the artisanal product is about 45 days.

Apricot and Dulcey | Panettone by Denis Dianin

319,56 kr
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Apricot and Dulcey Panettone

The collection of Great Yeasts signed by Maestro Denis Dianin is the result of continuous study and experimentation to offer a soft, fluffy product with overwhelming aromas.

High-quality ingredients

  • Raw materials selected with care and precision
  • Mother yeast cared for daily to ensure the perfect balance between strength and sweetness
  • Free of preservatives, dyes or artificial flavors

Irresistible aromas and flavors

Denis Dianin's Great Yeasts undergo slow processing to ensure a soft and fluffy cake that releases all the scents of the ingredients it is made of.

Tips for enjoying it at its best

Keep them for a few hours near a heat source, inside the bag, before eating them. This way you can savor all the facets of its taste.

The shelf life of the artisanal product is about 45 days.

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Internationally famous Pastry Chef, Denis Dianin was born and grew up in the province of Padua. After a studying and working in the field of industrial automation and robotics, he understands that his true passion is pastry, so he goes back to studying: the chemistry for the use of yeast, the essential raw materials for the world of pastry, starting from the comparison with the mills of its area to know the structure of flour.
In 1999, he started his first business, a new format that combines take-away pizzeria, pastry, ice cream and chocolate; in 2005 the d&g Patisserie was born. In 2008 he invented the innovative Panettone in vasocottura that yields many awards and in 2018 Invero was born, a brand dedicated to glass products: not only leavened, but also fruit juices, extracts and other potted products.
The awards don't take long to arrive, his success brings together colleagues, customers and press industry. He became Maestro AMPI (Italian Pastry Chef Academy) in 2014, of which he is now a member of the board, and in 2020 he joined the Academy of Sourdough Masters and Italian Panettone. Denis Dianin is also a pastry teacher in prestigious Italian and foreign schools, including CAST Alimenti and Università del Gusto.