This beautifully boxed artisan Panettone come from a small town in Campania, region famous for its chestnuts, the only DOP chestnuts in Italy, and this panettone wants to recognise and celebrate the unique chestnuts found in Campania. Made using mother yeast and slowly risen for 48 hours, this artisan chestnut Panettone is light, soft, moist, delicate and filled with whole chestnuts. A delight for the palate. To enjoy our chestnut panettone at its best, make sure to leave it a few hours at room temperature about 20 degrees if kept in a cooler room.
If you love panettone and want to know what it is and what makes one panettone better than another read the post on our
blog
This is another of Angelantonio's unique flavour combinations, a very limited creation, made in very small number due to the limited availability of chestnuts, this is a panettone for the most demanding palates.
Pasticceria Castello is a dream come true, is Angelantonio dream, the dream he always had, open his own “pasticceria” in his town, in Campania.
After years spent studying and working in some of the best pasticcerie all over Italy, in 2013 he finally opened his own, a dream came true. he wanted to come back where he was born and his family and friends were, He was returning where it all started. And Castello, his town, also gives the name to his pasticceria.
Six years have passed since that day, and not only his passion has never faded, it only got bigger, he kept studying and working hard to create delicious pastries and cakes using only the best, local ingredients and his artisan production includes Panettone.
Angelantonio is a true artisan, all its desserts and cakes are lovingly handmade by him and his small team in the laboratory that is also open as “pasticceria”, Italian for pastry shop. All Angelantonio’s production is very limited and this year we have managed to get some of his famous Panettone and Vegan Panettone.
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