Panettone with Pellecchiella Apricot del Vesuvio Candita
This fruit, born in the Vesuvian area, is known for for being very sweet, but more delicate and perishable, and therefore difficult to handle, which is why there are few available on the market. We use it candied, to create a Panettone that exalts the perfumes and the flavour of this extraordinary fruit.
Ingredients: type ‘0’ soft wheat flour, butter, sugar, albicocca semicandita varietà ‘Pellecchiella’ 14% (albicocca Italiana varietà ‘Pellecchiella’ 65%, glucose-fructose syrup, sugar, concentrated lemon juice, preservative: potassium sorbate), cat. A egg yolk, sourdough from natural yeast 7% (wheat), cat. A eggs, inverted sugar syrup, emulsifiers: mono- and diglycerides of fatty acids, salt, malted wheat flour, milk proteins, natural flavours, preservative: sorbic acid.
May contain soya.
Nutritional value per 100 g.
of which saturated
of which sugars
|1577 kJ / 376 kcal|