Welcome to Magnifico Food!
The importance of packaging is growing because of its impact on the environment. Its external look must express what is inside, so that we can imagine what it looks and...tastes like. So, this year, Fraccaro has created a tin box featuring iconic Christmas images.
The Panettone inside the tin box is the Christmas Cake par excellence, made according to the ancient traditional Milanese recipe: 36 hours of rising, honey, sweet Australian raisins and fresh candied citrus rind!
Ingredients: type ‘0’ soft wheat flour, Australian raisins 13%, butter, sugar, cat. A egg yolk, sourdough from natural yeast 6% (wheat), scorze di citron candito 3,5% (citron, glucose syrup, sugar), scorzone d’arancio fresco candito 3,5% (scorzone d’arancio fresco, sucrose, glucose syrup, acidity regulator: citric acid), honey, cat. A eggs, emulsifiers: mono- and diglycerides of fatty acids, salt, malted wheat flour, milk proteins, natural citrus and vanilla bean flavours, preservative: sorbic acid.
May contains soya
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 skilful 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.