We present our artisanal panettone signed by pastry chef Fabio Fiorelli, a leavened cake born from a rigorous process and a supply chain that prioritizes in-house ingredients and carefully selected local producers, an authentic expression of the territory.
At the heart of this panettone is a live sourdough starter, refreshed three consecutive times to ensure strength, stability, and a slow, natural leavening.
The preparation begins in the evening with the first dough, made using high-strength flour, butter from La Fiorida Dairy, produced from Bruna Alpina milk, Selva eggs from free-range hens raised in woodland areas, sugar, and time. The dough rests for 12 hours, developing structure, aromas, and a balanced aromatic base.
The following day, the second dough takes shape, enriched with candied orange paste, honey, powdered hay, candied chestnuts, and 70% dark chocolate drops. After shaping, the panettoni undergo a further 8 hours of leavening in their paper molds.
Baking lasts approximately 45 minutes and is followed by 12 hours of inverted cooling, a fundamental step to stabilize the structure and achieve a regular, well-defined crumb.
The true strength and distinctive element of La Fiorida’s panettone lies in the butter produced in-house at our dairy from Bruna Alpina milk, which gives the cake exceptional softness, aromatic depth, and a clean, elegant finish on the palate.
The locally sourced Selva eggs, selected for their quality and ethical farming methods, complete the dough by contributing color, structure, and sensory richness. The carefully chosen flour, designed to ensure a resilient gluten network and even leavening, completes a process controlled in every phase.
Our panettone tells the story of who we are: a cake born from our land, from a transparent supply chain, and from a technical approach that places quality, precision, and Valtellina identity at its core.
