Panvasotto Abricot and Chocolate

A classic, a delicious pastry recipe. A combination that combines the sweetness of abricot with the intensity of chocolate.

Thanks to the vasocottura technique, the aromas are preserved, the product remains moist and soft and keeps better and longer than a normal panettone, this means that it can deseason and could be eaten all the year long.

Our panvasotto is good for a whole year, despite the absence of preservatives.

Ingredients: Stone ground soft wheat flour, dairy butter, pasteurized egg yolk, Saint Louis brown sugar, fresh cream, sourdough, acacia honey, Tahitian vanilla beans, orange and lemon essential oil, orange and lemon smoothies in paste, malt powder, salt, without preservatives or emulsifiers.