Ingredients: Dough: 00 soft WHEAT flour, centrifuge BUTTER (Italy), candied pear,EGG yolk (Italy), MILK chocolate nuggets, water, sugar, yeastmother, candied orange paste, candied lemon paste, tangerine pastecandied fruit, wildflower honey, salt, vanilla.Icing: sugar, EGG white (Italy), MILK chocolate nuggets, grainssugar, ALMOND flour, kernels, HAZELNUT flour, rice flour,potato starch, cocoa powder.It may contain ALMONDS, HAZELNUTS, NUTS, SESAME SEEDS, PEANUTS and SOY.

Panettone is a traditional Italian Christmas cake, which has recently been conquering the whole world. It represents the right end to the Christmas Eve dinner and Christmas lunch, but it is also the best start for all the breakfasts of the following month. Not to mention how great a snack it is for a sweet afternoon break. In short, it is perfect to be enjoyed at any time of the day!The Pear and Chocolate Panettone produced by the Laboratorio Cannavacciuolo is an original and particular variant of the classic Milanese recipe, even more delicious! It is made with high quality raw materials, such as 100% Italian wheat flour, eggs from Italian free-range hens, 100% Italian centrifuge butter, ten-year mother yeast and bourbon vanilla from Madagascar. The Cannavacciuolo panettone is left to rise for 36 hours, the kneading undergoes 5 steps and the craftsmanship is carried out with manual "pirlatura". Furthermore, the cake is left to rest for 7 hours upside down.It must be stored in a cool, dry place and consumed within 10 weeks. Once opened, however, it is recommended to consume it within a week and keep it inside the bag tightly closed.