Panettone with marron glacé

The sun penetrates just enough between the thick oak leaves, while the scent of grass and wet earth insinuates itself between the nostrils, carried by the pleasant and fresh breeze of a splendid morning in mid-September.  

The essential ingredients

MARRON GLACÈ Did you know that the processing from chestnut to Marron Glacè lasts several days and is a very delicate process? In our Panettone you can even find them whole. FRESH EGGS The basic and perhaps most important ingredient of panettone because it affects the flavor, color, leavening and therefore the lightness of the dough. In short, you need excellent fresh eggs to make an excellent Panettone. Conditio sine qua non.