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Fiasconaro

Fiasconaro Panettone Black Sublime Sicilian chocolate and strawberries, 1kg

Regular price €44.90 EUR
Regular price Sale price €44.90 EUR
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Sweet homemade baked with "grains chocolate Sicilian"Both inside and on the cover with mashed wild strawberry and cream chocolate Sicilian spreads, packaged by hand.

The Belgian Institute iTQi awardsthe Panettone Christmas FiasconaroBlack Sublime con the highest of accolades, 3 Stars, and for the second consecutive year the art of confectionery excellence of Sicilian pastry chef Nicola Fiasconaro with panettone Black Sublime.

The stylish package also includes
  • a jar of Sicilian cream chocolate cream 180g
  • a spatula in order to spread on the soft slices of panettone the delicious cream chocolate Modica.
To achieve this unrepeatable Christmas Panettone Fiasconaro Black Sublimeuses thecrema Sicilian chocolatewhich can be spread on the slices sweet thanks to the present spatula inside the package, but also thanks to the natural leavening of the dough, which enhances the fragrance and the use of only natural products of first choice, such as honey, milk , cream. 

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

Panettone Christmas Fiasconaro Black SublimeHe has already conquered the palates more esigenti..cosa aspects to be next?

Leavening according Fiasconaro

Fiasconaro had a gift 15 years ago a sourdough 65 years a Lombard pastry. 

Every night at 20 we celebrate the ritual of regeneration of the water strain. A solemn moment!

The rest do times leavening, 36 hours, Nothing vacuum technology, 24 hours for natural dehumidification.

unmistakable sign of recognition of the baked goods is precisely Fiasconaro the sourdough, A slow fermentation process that lasts 36 hours. 

There sourdough It has its origin in the "mother", a fermented dough core to which are added, progressively, water and flour. 

It 'a process which, as always, is renewed remaining equal to itself and with the same rhythm, and that, to occur, requires skill, attention and, especially, the non-use of chemical additives and preservatives, while ensuring the product a "life" surprisingly long. 

The yeast dough using this totally natural process provides qualitative characteristics, in terms of lightness and fragrance, and not only the oilfield. 

A modern and ever-expanding, which soon earned a prominent place in the industry, establishing itself in the national and international market.