Panettone, despite being now produced all year round, it is still a Christmas affair, Italians love panettone and it there is no Christmas without a panettone and this beautifully boxed artisan traditional panettone is made using mother yeast slowly risen for 48 hours resulting in a light, soft, moist and delicate cake with a beautiful aroma and filled with candied fruit and sultanas, a classic flavour taken to another level due to the quality of the ingredients, 100% natural. To enjoy our artisan panettone at its best, make sure to leave it a few hours at room temperature at about 22 degrees before serving it.
If you want to learn about the difference between Artisan and Industrial Panettone read the post on our blog
Angelantonio, the pastry chef, the pasticciere, makes only a few hundred panettone each year,
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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.