A beautiful, hand wrapped artisan Moscato Panettone from Turin, Piedmont, made using mother yeast and slowly risen for 48 hours, a light, soft and moist with moscato wine and moscato soaked raisins covered with a hazelnuts icing made with high quality of the ingredients, 100% natural.
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, so 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.
Learn about the difference between Artisan and Industrial Panettone
Tradition and quality, these are the words that best sum up the history of Boella & Sorrisi, the result of a marriage between two of the oldest Piedmont chocolatiers. Boella goes back to 1885 whilst Sorrisi was established in the late 1950s.
The philosophy of Boella & Sorrisi is simple, the use of the best raw materials, from the best cocoa to the IGP Piedmont hazelnuts, tested recipes, artisan production method and slow production times, good chocolate doesn’t happen overnight.
Boella & Sorrisi is chocolate in all its forms and shapes, from giandujotti, the typical Turin chocolate, to the chocolate spread. Their chocolate are of the highest quality and gluten free and their care and attention has been recognised by the Turin Chamber of Commerce that has granted them of the title of “Masters of taste” in more than one occasion.
Boella & Sorrisi is also innovation combined with tradition, with their ruby chocolate range, chocolate born from Ruby cocoa beans which contain components capable of naturally determining their color and taste.