Best before: 30/03/2019
A dough of fresh eggs, whole milk, reed sugar and honey, naturally flavoured with whole Bourbon vanilla berries from Madagascar and leavened with small quantities of Filippi’s mother dough, jealously guarded and kept alive with regular daily refreshments for 40 years. To this traditional recipe they added a lot of sour cherries, having an irregular form because they are subject to still-fresh pitting and then candied for several weeks in open-air tanks.
A tasty panettone, marked by a delicate bouquet and sweet, but at the same time pleasantly acidulous.
What are the Filippi panettones made of? >>>
