We are extremely lucky to have been able to get a limited supply of the most beautifully light, yet intensely flavoursome Panettone that we have ever tasted.
Hand-crafted by master pastry chef Francesco Musso from San Rocco Bernezzo, a small town at the foot of the Alps in Cuneo, Italy. These panettone are made with eggs from a farm less than a kilometre from the pastry shop, the flour is sourced from an old family-run Piedmontese cattle mill and the zesty candied orange is brought up from Calabria. The light airy texture is owed to the hand mixed dough which is left to rest and rise for 24 hours before entering the oven, this results in a beautiful compact and intensely colourful panettone the likes of which we are sure you have never tasted before. The recipe has been handed down for years within the Musso family and is kept under lock and key.