Muzzi Panettone Soaked in Passito di Pantelleria 1kg

Muzzi Panettone Passito Pantell

This panettone has a 72-hour processing in which the most important phase is the cooling of the yeast which, in this way, is always kept alive. By working it with flour and water we make sure that it remains reactive, giving softness and taste to the product. Raisins are of Turkish origin due to their high quality selection: the berries are harvested by hand, naturally dried in the sun and chosen for color and size. These, then, are soaked in the passito di Pantelleria from the Miceli winery in Palermo. Once the cake has cooled, it is soaked manually with a syrup (syrup of water and pasteurized sugar) flavored with Passito di Pantelleria.