Sweet bakery craft, made by Fiasconaro, master bakers in Sicily, with chocolate and PEAR William heart covered with white frosting and crisps, chocolate.

Hand-wrapped, stands out for the high quality of the raw materials used.


Italian Panettone "Oro di Manna" 1 kg + sweet manna cream 180 gr


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The Christmas Panettone Manna < Gold/strong > is a sweet craft built by renowned pastry Fiasconaro spreadable cream with manna covered with white icing and pour mannetti.

It has an elegant box, great gift idea.

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Food In Sicily Proposes the Christmas Panettone Oro di Manna designed by renowned Italian Pastry, a real Sicilian specialty .

The Manna is a product obtained from the bark of the ash, of the Madonie natural park.

The Christmas Panettone  Oro di Manna is covered with white icing and pour mannetti. < br/>
The elegant package also includes
  • a jar of cream of Manna spread from 180 g
  • a spatula to spread on crisp slices of delicious Easter Dove manna.
To create this unique Christmas Panettone, Fiasconaro use the natural windfall can spread on slices of sweet with the spatula inside the package, but also because of the natural rising of the dough, which enhances the fragrance and using only natural products of first choice, as IELE, milk, cream.

A slow and gradual rise, which comes naturally to fruition within 36 hours, ensures quality and fragrance to this baked product, respecting the traditions Sicilian confectionery < br />
The Christmas Panettone  Oro di Manna ha già conquistato i palati più esigenti..cosa aspetti ad esser il prossimo?

Rising second Fiasconaro

Fiasconaro He had a gift 15 years ago a sourdough to 65 years by a pastry chef.

Every night at 20 is celebrated the rite of stump regeneration in water. A solemn moment! < br/>
The rest is done by the timing of rising, 36 hours, no vacuum technology, 24 hours for the natural drying.

In recognition of the unmistakable Italian bakery is in fact the sourdough, a painfully slow process of fermentation which lasts 36 hours.

The sourdough originates in "mother", a core of fermented dough gradually adds water and flour. < br />
It's a process that has always renews itself remained equal to itself and with the same reTMO, and that, in order to obtain, requires skill, attention and, especially, the non-use of chemical additives and preservatives, while ensuring the product a "life" surprisingly long. < br/>
The dough through this process absolutely natural offers qualitative characteristics, in terms of lightness and fragrance, unique and not equal.

A modern and ever-expanding company, which soon earned a prominent place in the field, establishing itself in the domestic and international markets. < br />


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