Now a classic, this beautifully boxed artisan pear and chocolate panettone, reinterpreted by Angelantonio using mother yeast and local ingredients and slowly risen for 48 hours, resulting in a light, soft, moist cake, with a beautiful aroma and filled with candied pear and dark chocolate, where the sweetness of the pear balances the bitterness of the chocolate.
To enjoy our artisan pistachio panettone at its best, make sure to leave it a few hours at room temperature, about 20 degrees, before serving it.
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.