Fiasconaro Dolce&Gabbana Chocolate Panettone in Tin – 17.64 oz

When Dolce&Gabbana’s creative flair meets the pastry artistry of Fiasconaro, the result is a unique recipe: the quintessential Milanese panettone reworked with the flavors of Sicily. The ingredients are the respect for tradition, the courage to experiment, the pursuit of perfection and beauty, but - above all - the passion for artisanal production, completely made in Italy, to bring together the highest expressions of fashion and pastry making.

Soft wheat flour, butter, sugar, fresh free-range eggs (12%), extra-dark chocolate (8.6%) (cocoa mass, sugar, cocoa butter, vanilla extract), fine milk chocolate (8.6%) (sugar, cocoa mass, cocoa beans, milk powder, cocoa butter, vanilla extract), yolk from fresh free-range eggs (5.4%), natural yeast (soft wheat flour), Sicilian honey, orange paste (orange peel, sugar, glucose-fructose syrup, lemon juice), inverted sugar syrup, hazelnut paste, emulsifiers: mono- and diglycerides of fatty acids, cocoa butter, skim milk powder, salt, vanilla.

Allergens: Contains wheat, milk, eggs and hazelnut.

May contain soy, almonds, walnuts, pistachios, lupins and mustard.

Always refer to the product packaging for the most current ingredient and allergen information.

Whenever you feel like having a piece!
At Christmas Eve and Christmas Day is definitely a must after dinner.

The Fiasconaro family is a story that begins in the 1950s in Castelbuono, a small town in the Madonie Park in Sicily, and remains in Castelbuono. It's there that the brothers Fausto, Martino and Nicola have chosen to keep the headquarters - the mind and heart - of this exciting adventure of the Sicilian High Pastry.
Their story starts in 1953 with Mario Fiasconaro, who over time from a small ice cream parlor in the main square of the town built a thriving business in the field of pastry and catering.
The three brothers Fausto, Martino and Nicola, little more than children, were helping out in their free time, and they began to learn the business. In the nineties, with the generational change transformed the Fiasconaro brand into a reality known outside the borders of the island.
The turning point comes from an intuition of Nicola, a talented master pastry chef, who chooses to interpret the most traditional dessert of Northern Italy, Panettone, in a Mediterranean key: a great success that changes the destiny of the company, which has not stopped growing since then.
Today, the Fiasconaro brothers are at the head of the company that bears their name: Fausto is the showroom manager, Martino is the head of the administration, Nicola is the award-winning first pastry chef and has received the title of Honorary Citizen from the Municipal Administration of Avola for the role played in recent years as ambassador of Sicilian sweet excellences in the world.
And precisely in the light of his commitment in the social and economic fabric, the President of the Republic Sergio Mattarella has appointed him among the twenty-five Cavalieri del Lavoro (merit for labor) for 2020. An unexpected appointment, but above all an honor, which takes on a profound meaning: not a simple recognition, but an honor that encompasses an entire story. The story of a family. Of a father, Mario Fiasconaro, and three brothers: Nicola, Fausto and Martino Fiasconaro.