A beautifully boxed artisan Limoncello Panettone made using mother yeast and slowly risen for 48 hours, light, soft, moist, full of flavour Limoncello Panettone filled and covered with their own delicious limoncello cream, another delicious combination of local delicacy, 100% natural. 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.
Wondering what is the difference between artisan and industrial panettone? Read the post on our blog
This is another of Angelantonio's unique panettone, made in very small numbers, 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.