"Pellechiella" Apricot | Panettone by Salvatore Gabbiano
The winner is not from Milan, but from Campania according to two juries of experts: a technical one and a critical one. To win for critics, the myth of the Neapolitan panettone school, Salvatore Gabbiano. In the heart of Pompeii, the Pasticceria Gabbiano offers all the sweets of the Neapolitan tradition and more.Salvatore Gabbiano also produces excellent panettone made with butter, natural yeast and lots of work. From its headquarters in the shadow of Vesuvius his panettone conquered all of Italy. Neapolitan confectionery tradition meets, thanks to Salvatore, the great technique of baking leavened products. From this union are born creative and unique panettoni such as the delicious "Pellecchiella" Apricot Panettone.
The undisputed protagonists of this exceptional panettone are the Pellecchiella apricots that grow to the east of Vesuvius. Soft, sweet and extremely loose, Pellecchiella apricots give nuances of flavours never seen before.