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The wonderful dough of this panettone is filled with a very rich pistachio filling with a strong distinctive taste.
The Hand wrapped Line exalts Veneto’s Excellences: a Painting by Giorgione, Castle of Castelfranco Veneto, Views of Venice, and the Canova’s statue “Amore e Psiche”. Expertly packaged with coloured paper and customized label.
Soft wheat flour type '0', pistachio cream 20% (glucose syrup, water, sugar, pistachios paste 15%, sunflower oil), sweetened egg yolk, skimmed powdered milk, gelling agent: pectin, emulsifier: mono and diglycerides of fatty acids, dyes: E101, E160a, E133, salt, preservative: potassium sorbate, flavorings, butter, sugar, egg yolk cat.A, glaze (sugar, coconut oil, cocoa butter, powdered milk, 0.5% pistachio nuts, emulsifier: sunflower lecithin, natural vanilla flavor), invert sugar syrup, 5% natural yeast, eggs cat.A, emulsifiers: mono and diglycerides of fatty acids, salt, malted wheat flour, milk proteins, natural flavors, preservative: sorbic acid. May contain soy.
A special ingredient: sourdough starter. Sourdough starter is a mixture of flour and water in which the micro-organisms live and reproduce, which feed on the sugars contained in the flour to produce carbon dioxide. This fermentation process makes the dough rise and gives it other superior qualities: it maintains its organoleptic qualities such as fragrance and flavour over time, makes it naturally soft and very easy to digest. This process has been forgotten by modern industry because it requires attention and takes time, in addition to the constant care of the original starter. Fraccaro on the other hand has cherished this heritage and every day renews its passion for tradition and quality
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 specialities, 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 skillful 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.