Loison’s exquisite panettone has been given a sophisticated makeover – introducing the Loison panettone with rose. A delicately fragranced Damask rose cream made with fresh ricotta runs through this soft and fluffy panettone, accented with Madagascan vanilla and bursting with juicy sultanas. Enjoy after dinner with a glass of dessert wine, or even serve slices with an afternoon tea.
Loison have been baking panettones for over 75 years, started by Tranquillo Loison in 1938. Today his grandson Dario cares for the business. For Loison’s ‘top line’ panettones and pandoros, all the ingredients are carefully selected by Dario: the freshest eggs, butter and cream from Italy’s mountain farms, and fine Italian flours and sugar. The naturally leavened cakes and breads are made with the traditional sourdough process. Each yeasted cake takes 72 hours from beginning to end, which gives rise to their exquisite texture and rich flavour.
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