Born from the meeting of two excellences; the skilful art of the yeast maker Matteo Dolcemascolo and the care, the research of the best raw materials and their use in the dishes of chef Ciro Scamardella’s starred cuisine. Panettone with PGI Clementine of Calabria is made with a natural yeast and careful processing that lasts three days.

Each stage of production is handmade. From the refreshment of the sourdough to the traditional techniques of dividing, dough roundings, cross cutting and cooking. In the dough, the guarantee of excellent raw materials: centrifuged butter, natural Madagascar vanilla in pods, stoneground flour and certified free-range eggs.

The Clementines of Calabria, which this year have reached maturity a few days earlier than in previous years, give the unmistakable aroma of this panettone with its lively sweetness and the marked acidity of the fruit.