- CLASSIC MILANESE FORM - This traditional Italian panettone has a low, rounded profile and a golden crust with the characteristic eight-point score
- SULTANAS AND CANDIED CITRUS - Soft raisins, candied orange peel and citron bring fruity sweetness and bright citrus flavor to the golden crumb
- 72-HOUR LEAVENING - A mother yeast starter and three-day rise create the distinctive soft, airy texture of Tre Marie's panettone
- ONE WHOLE 750 G CAKE - Includes one panettone in a paper baking mold, protected by a Tre Marie-branded bag inside a cardboard box.
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The recipe
The art of doing things well: "If we didn't believe in the Goodness of Milan, we wouldn't still be making our products here, in the middle of a city whose greatest strength lies in having such a variety of things and people blending together in a unique mix, like the ingredients of our cakes." Leavened dough, butter, fresh eggs, sugar and candied fruit. The secret is all here. Or almost. To the artisanal touch of the old times Tre Marie brings an insistence on ingredients of incomparable quality, such as prized cubes of Sicilian orange rind.
The ingredients are carefully added in a slow process, starting with hours and hours of leavening and sealed with a rich and crunchy glaze of egg white, sugar and almond or hazelnut flour, garnished with whole almonds and nib sugar. The long and gradual cooling gives this leavened cake unparalleled fragrance and keeps its fluffy structure intact. Our Bakery is all this - complex know-how applied hour after hour and constant control of the whole process, for a cake that is born of slowness, a quality loved by a tradition-loving Milan that not many know.
Because it's only with slowness that certain details come to life, flower and grow, like leavened dough. To do things well, it takes the time it takes. Which also goes for enjoying them.