Pellechiella | Panettone by Salvatore Gabbiano
The winner of the 2019 Panettone World Championship is not from Milan. It comes from Campania, an affirmation confirmed by two expert juries: one technical and one critical. The winner for the critics is Salvatore Gabbiano, the legend of the Neapolitan panettone school. Pasticceria Gabbiano, located in the heart of Pompeii, offers all the traditional Neapolitan pastries and more. Salvatore Gabbiano also produces high-quality panettone cakes, made with butter, natural yeast and lots of dedication. From the foot of Mount Vesuvius, his panettone cakes have conquered the whole of Italy. With Salvatore, the Neapolitan confectionery tradition meets great mastery in leavening. From this union come creative and unique panettoni like the legendary Pellechiella.
The undisputed stars of this exceptional panettone are the Pellecchiella apricots that grow east of Vesuvius. Soft, sweet and extremely melt-in-your-mouth, Pellecchiella apricots give truly unprecedented nuances of flavor, all to be tried.
Pellechiella | Panettone by Salvatore Gabbiano
The winner of the 2019 Panettone World Championship is not from Milan. It comes from Campania, an affirmation confirmed by two expert juries: one technical and one critical. The winner for the critics is Salvatore Gabbiano, the legend of the Neapolitan panettone school. Pasticceria Gabbiano, located in the heart of Pompeii, offers all the traditional Neapolitan pastries and more. Salvatore Gabbiano also produces high-quality panettone cakes, made with butter, natural yeast and lots of dedication. From the foot of Mount Vesuvius, his panettone cakes have conquered the whole of Italy. With Salvatore, the Neapolitan confectionery tradition meets great mastery in leavening. From this union come creative and unique panettoni like the legendary Pellechiella.
The undisputed stars of this exceptional panettone are the Pellecchiella apricots that grow east of Vesuvius. Soft, sweet and extremely melt-in-your-mouth, Pellecchiella apricots give truly unprecedented nuances of flavor, all to be tried.