Pastry chef Giovanni, Angelo Inglima's son, has imprinted his panettone cake with an original character, starting with the use of Sicilian raw materials and being inspired by family recipes. The uniform alveolation and the soft and light consistency are the result of a slow natural leavening dough with mother yeast; only after 36 hours of patient waiting is it worked and enriched with strictly short supply chain products and very fresh eggs. When tasted, it melts in the mouth and expresses all the complexity and balance of flavours. This year, moreover, it is presented in a package celebrating the pastry shop's 60th anniversary.
