Natural Panettone Flavouring

With its gourmet notes of butter, sultanas, candied fruit and citrus zest, panettone is the Italian Christmas dessert par excellence. This impressive filled brioche is present on every Italian Christmas table, delighting young and old alike with its sweetness and fruity flavours. Made with sourdough, panettone has a touch of acidity that is very pleasant to the taste. Often served with a light mascarpone cream, jam or sabayon, panettone is shrouded in mystery: legend has it that the recipe was conceived around the 15th century, and has been made year after year in the laboratories of the greatest confectioners, as well as in the intimate surroundings of family kitchens.

The natural aroma of panettone will flavour your hot chocolates, coffees and other lattes, but you can also use it to enhance the flavour of your brioches, cakes and, of course, to reinforce the character of your panettones. To impress your guests, why not try making your own natural panettone flavoured yoghurt and ice cream? Although it is a sweet dish, panettone can also be used in savoury recipes. Italians often eat leftover panettone the day after Christmas, in turkey stuffing instead of bread, for example. But it is also delicious toasted, for cheese or pâté, so you can use its natural panettone flavouring to flavour your buns and other bread rolls for the same purpose.

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