Panettone al Gianduia has a double leavening of more than 48 hours, it is made only with live sourdough.

It is not the classic traditional panettone but it is the panettone for the most demanding, who love to experiment. It has a dough enriched with a delicious gianduja chocolate.

The structure is soft, the taste is elegant but decisive, it is not extremely sweet as the chocolate is dark and the cocoa is bitter.

It is a very rich but extremely digestible panettone thanks to the long leavening and the use of high quality raw materials.

It has no preservatives, semi-finished products, flavourings, vegetable fats.

It is 100% artisanal and therefore made entirely by hand, with passion, since 1882.

It is ranked third among the best handmade chocolate panettone in Italy by Gambero Rosso.

INGREDIENTS

Ingredients: type 00 wheat flour*, gianduja (19.5%) (sugar, hazelnut paste*, cocoa butter, whole milk powder*, cocoa mass, skimmed milk powder*, emulsifier: soy lecithin* , natural vanilla extract), butter*, egg yolk*, sugar, mother yeast (wheat flour* type 00, water), water, hazelnut paste*, milk*, acacia honey, salt, Bourbon vanilla of Madagascar. * Allergen ingredients

NUTRITIONAL VALUES

Average per 100g of product Energy 1715 kJ / 410 kcal Fats 23.1 g of which saturated: 12.6 g Carbohydrates 41.1 g of which sugars: 18.3 g Protein 8.1 g Salt 0.501 g 10 portions of 75g

Produced by Olivieri 1882 - Via Alberti, 5 - Arzignano - Vicenza