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Figs, Walnuts and Vin Santo Panettone, Pasticceria Castello (1kg)

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Why we love it

A beautifully boxes artisan Panettone made using mother yeast and slowly risen for 48 hours, a light, soft, delicate and moist cake filled with walnuts, figs and wet with vin santo, a unique combination of flavours that perfectly balance each other with the vin santo adding extra moisture to the panettone. This is a truly delicious panettone for the most demanding panettone lovers, a gourmet panettone. . To enjoy our artisan panettone at its best, make sure to leave it a few hours at room temperature at about 20 degrees if kept in a cooler room.

This artisan panettone comes from a small town in Campania where Angelantonio, the pastry chef, the pasticciere, makes a few hundred panettone each year, using only the best ingredients, the quality of the panettone is all on the quality of its ingredients, read our post about artisan vs industrial Panettone

Wheat flour, fresh yolk, butter, cacoa butter, sugar, fructose, vanilla bourbon, emulsifiers: mono and diglycerides af fatty acids, dextrose, flavoring, whole figs candied, ( glucose syrup), walnuts and vinsanto, acidity regulators: citric acid.

The artisan who made it

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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