A beautifully, hand wrapped artisan beer and chocolate Panettone from a small town in Campania, made using mother yeast with the addition of artisan beer in the dough making and slowly risen for 48 hours, resulting in a light, soft, moist panettone, with a beautiful aroma filled with dark chocolate, a unique combination for a unique flavour, a delight for the palate, 100% natural. To enjoy our artisan panettone at its best, make sure to leave it a few hours at room temperature if kept in a cooler room.
Pasticceria Castello is also a craft brewery and the beer used in this panettone are they own ale.
Panettone is not just for Christmas but it has become an all year round cake, in fact, master bakers say that the best time to eat the panettone is during the summer, because the outside temperature is warm and the cake stays soft.
Learn about the difference between Artisan and Industrial Panettone
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.