Panettone Gran Galup con cioccolato bianco al caramello collezione-1953 is made up of a

is made up of a very soft dough characterized by alveolar signifiers

obtained by natural fermentation from sourdough and is the result of 72 hours of patient artisanal processing

butter and mountain cream

It is delicate like the cream and buffalo milk selected from the best areas of Cilento and Vallo Diano

The yellow dough is eniriched with butter and Vanilla Mananara from Madagascar* with salted Carammel cream

Panettone Gran Galup con cioccolato bianco al caramello collezione-1953 is made up of aThe sweet flavour of the white chocolate and the creamy flavour of the caramel melt together to give birth to an intense and gluttonous pleasure. An enveloping harmony in an even more fluffy dough, naturally leavened. On top, the frosting with Italian hazelnut Tonda Gentile Trilobata enriched with whole almonds and sugar grains.