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Panettone and Pandoro are the symbols of italian Christmas, on par with Santa, the decorated tree, and the wraps and ribbons making this time of the year so festive!
HOW TO USE IT
The dough is so soft, versatile and with such a subtle sweet taste, that Pandoro feels almost incomplete when not coupled with a sauce. Italians often opt for zabaione, but your fantasy is the limit: try with a lemon curd, a vanilla custard, a chocolate ganache, or be daring and have an Irish coffee on a side!
WHY WE LOVE IT
Because this is an italian jewel in it's own right. The dough is different than the more famous cousin "Panettone", and it allows for a greater degree of experimentation, that will make you feel like you created your own dessert.
INGREDIENTS
Wheat, sugar, eggs, butter. (allergens in bold)
ORIGIN
Made in Milano, one of the Italian capitals of the Christmas' sweets tradition!
£22.95 GBP
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Made in the heart of the Unesco Heritage site of the Langhe, in Piedmont, Montaldo Wildflower Honey is sweet, with fresh notes. Usually liquid, it tends to crystallize in a...
£11.95 GBP
A typical sweet treat deriving from the Arabic settlement, made by Strazzanti right here in East London. Using only the best toasted almonds from the Val di Noto, Sicily, and sesame, this is...
The Red Beetle Travelling Food wants to bring the most genuine, locally grown, authentic Italian food products to the International markets.
We travel around Italy, establish a personal connection with our suppliers to ensure that each and every ingredient is the most loved and cared for, from the fields to your table.