Flamigni’s pear & dark chocolate panettone is a huge Italian Christmas bread studded with pieces of succulent candied pear and indulgent dark chocolate. A hazelnut and bitter almond-flavoured frosting adds a delicious frangipane-like crunchy topping.
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 fruits no matter where in the world they have to go for them.
The combination of pear and dark chocolate has long been a dessert classic, and is a great alternative to traditional candied citrus and raisin panettones. Serve a generous slice with a cup of tea, coffee or hot chocolate. Make it extra indulgent with a dollop of brandy cream – well, it is Christmas!
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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