Flamigni’s gran pistacchio panettone is a spectacularly indulgent panettone for pistachio lovers. Lashings of pistachio cream run through the centre, white chocolate and crushed pistachios cover the top – and there’s not a sultana or piece of candied fruit in sight.
Flamigni panettones take three days to make. This may sound like a long time, but they make every hour count. The dough is slow-leavened for an exceptional texture when baked. Each panettone is shaped and scored by hand. Flamigni don’t compromise on ingredients either, sourcing only the best quality ingredients no matter where in the world they have to go for them.
The Italian love affair with pistachios has been going on a very long time. So it’s only natural that they would combine them with their traditional Christmas bread. A large slice of gran pistacchio panettone with a strong cup of coffee, or even a glass of bubbly, will leave everyone around you feeling full of Christmas spirit. If you can bear to share, that is!
Flamigni started in 1930 as a pastry and coffee shop in Forli, in the Emilia-Romagna region of Italy. Three brothers, Armando, Lieto and Aurelio Flamigni saw great success with their traditional Italian pastries. In the 1970s, the son-in-law of one of the Flamigni brothers encouraged the company to try their hand at other Italian specialities. Armed with their expertise in cakes and pastries, Flamigni developed their range of nougat, panettones and other confectionery.
Flamigni try to use traditional recipes, equipment and techniques wherever possible. They use one of the first marron glace recipes ever recorded, they make their nougat in traditional copper pots, and their biscuits are made using traditional methods that have been handed down through generations. In this way they hope to preserve Italy's confectionery-making heritage for future generations to enjoy.
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