Panettone à la Chartreuse, Morlacchi (1kg)

Viticulture

Panettone-making begins with the preparation of what is known as the "mother", the natural yeast obtained from a mixture of water and fermented flour, which is left to rest. Once this process is complete, the dough itself begins by adding the flour, eggs, sugar, water and butter. After 15 hours of rising, the second dough is made. It is at this stage that the natural flavourings of honey, orange, lemon, vanilla and candied fruit with sultanas are added. The dough is portioned according to the desired weight and placed in paper moulds, where it is left to rise for around 8 hours and then baked in the oven. After baking, the panettone is left to cool overnight, upside down.

Oenology

Valeurs nutritionnelles moyennes pour 100g : énergie 335,35 ; 1 397,99 KJ ; protéines : 4,82 g ; glucides 50,91 g dont sucres 26,91 g, lipides 11,33 g, acides gras saturés 6,00 g, mono-insaturés 0,04 g, fibres alimentaires 1,80 g, sodium 0,53 mg

Suggestions for accompaniment

Store in a cool, dry place. Do not expose to direct sunlight. Avoid sudden changes in temperature.