• Panettone Fiasconaro Nero Sublime al cioccolato siciliano e fragoline di bosco, 1kg Fiasconaro
  • Panettone Fiasconaro Nero Sublime al cioccolato siciliano e fragoline di bosco, 1kg Fiasconaro
  • Panettone Fiasconaro Nero Sublime al cioccolato siciliano e fragoline di bosco, 1kg Fiasconaro
  • Panettone Fiasconaro Nero Sublime al cioccolato siciliano e fragoline di bosco, 1kg Fiasconaro
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Fiasconaro

Fiasconaro Nero Sublime panettone with Sicilian chocolate and wild strawberries , 1kg

€41.90 EUR
€41.90 EUR
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Food in Sicily presents Nero Sublime, an artisanal baked cake with "Sicilian chocolate grains " both inside and on top with wild strawberry puree and with Sicilian chocolate cream spread, hand-packed.

The Belgian iTQi Institute rewards the Fiasconaro Nero Sublime Christmas Panettone with the highest award, 3 Stars, and for the second year in a row the excellence of the confectionery art of Sicilian master pastry chef Nicola Fiasconaro with the Nero Sublime panettone.

The elegant package also includes.
  • a 180g jar of Sicilian chocolate cream spread
  • a spatula so you can spread the delicious Sicilian chocolate cream on the soft slices of panettone.
To make this unrepeatable Fiasconaro Nero Sublime Christmas Panettone uses Sicilian chocolate cream that can be spread on the slices of the cake thanks to the spatula inside the package, but also thanks to the natural leavening of the dough, which enhances its fragrance and the use of only the finest natural products, such as honey, milk, and cream.

A slow and gradual leavening, which naturally comes to completion over 36 hours, guarantees quality and fragrance to this baked product, in full respect of Sicilian confectionery traditions.

The Fiasconaro Nero Sublime Christmas Panettone has already conquered the most demanding palates..what are you waiting for to be next?

Leavening according to Fiasconaro

Fiasconaro was given a 65-year-old mother yeast as a gift 15 years ago from a pastry chef in Lombardy.

Every evening at 8 p.m. the ritual of regenerating the strain in water is celebrated. A solemn moment!

The rest is done by the leavening time, 36 hours, no vacuum technology, 24 hours for natural dehumidification.

The unmistakable hallmark of Fiasconaro baked goods is precisely the natural leavening, a very slow fermentation process that lasts a full 36 hours.

Natural leavening originates in the "mother," a core of fermented dough to which water and flour are progressively added.

It is a process that, from time immemorial, renews itself by keeping itself the same and with the same rhythm, and that, to occur, requires skill, attention and, above all, the non-use of chemical additives and preservatives, while guaranteeing the product a surprisingly long "life."

Dough leavened through this absolutely natural process offers quality characteristics, in terms of lightness and fragrance, that are unique and unmatched.

A modern and ever-expanding company, it has quickly gained a prominent place in the industry, establishing itself in the national and international markets.

Shipping times

We ship your order in 2 working days by express courier and insured shipping. Delivery in three working days in Italy and 5 working days abroad.

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