Their panettone sweetbread is produced using only live sourdough starter and the best ingredients: Normandy malga butter, fruit candied by hand, quality Italian flours and select eggs (4 times more than the minimum required by official guidelines). The result is a rich dough, made incredibly soft thanks to a singular recipe that calls for long, natural fermentation (four days). As a result, Panettone Classico Olivieri 1882 is also extremely digestible and light.
