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From the ancient recipe of the Milanese panettone, this is the most famous Christmas cake: 36 hours of leavening, honey, sweet Australian raisins and candied citrus from fresh peel!
This Panettone comes with the pleasure and elegance of past hand-wrappings. It's wrapped in an elegant Fraccaro package, decorated with a satin ribbon.
Soft wheat flour type '0', Australian raisins 13%, butter, sugar, egg yolk cat. A natural yeast from sourdough 6% (wheat), candied citron peel 3.5% (cedar, glucose syrup, sugar), fresh candied orange peel 3.5% (fresh orange peel, sucrose, glucose syrup, acidity regulator: citric acid), honey, eggs cat. A, emulsifiers: mono and triglycerides of fatty acids, salt, malted wheat flour, milk proteins, natural citrus and vanilla aromas from berries, preservative: sorbic acid.
May contain soy
Whenever you feel like having a piece!
At Christmas Eve and Christmas Day is definitely a must after dinner.
Fraccaro Spumadoro was set up in 1932 when Elena and Giovanni Fraccaro opened their first bakery in the ancient walls of Castelfranco. Since then, the name Fraccaro Spumadoro has been constantly linked to the traditional art of confectionery.
The bakery became appreciated for the goodness of its bread and its sweet specialties, so much so that shortly after World War II, they opened a second bakery in Borgo Pieve, another historic street in the city, which specialized in focaccia, panettone and plum cake.
The base ingredient of this success lies in the skilfully and accurate processing of the bread and cake mixtures and the recipes used. This passion has been kept alive to this day: the Fraccaro products are still made using artisan methods in this small family business, with the same aromas and atmosphere of eight years ago.