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Traditional Panettone

Traditional Panettone

$63.00 USD
$63.00 USD
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Flavor

This is where everything started, with the first leavened cake created by Infermentum. It leaves the oven only after 3 days of work and natural leavening. Its extra-soft dough harbors oranges candied only with sugar and water, raisins and the unmistakable fragrance of Madagascar Bourbon vanilla. 

Weight: 1Kg (2.2lb)

Allergens
Contains: gluten, lactose, eggs. Produced in an environment that handles nuts and milk derivatives.

Conservation
Store in a cool dry environment far from sources of heat.

Ingredients (Traditional Panettone)
‘00’ soft wheat flour, butter, candied orange peel (orange peel, glucose-fructose syrup, sugar), raisins, category A pasteurized egg yolk, sugar, natural mother yeast (‘00’ soft wheat flour, water),  acacia honey, candied lemon paste (lemon peel, glucose-fructose syrup, sugar), candied orange paste (orange peel, glucose-fructose syrup, sugar), powdered milk, salt, Madagascar bourbon vanilla beans.

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Description Image GEOGRAPHIC AND CULTURAL ORIGIN

This panettone is born in Verona, in the heart of Northern Italy, a land shaped by rich baking traditions and a strong culture of artisanal bread and pastry making. Here, leavened desserts are not just seasonal treats, but part of a living culinary heritage passed through generations.

Panettone itself is one of Italy’s most iconic festive foods, traditionally enjoyed during Christmas but rooted in everyday craftsmanship. In this territory, long fermentation, natural yeast, and respect for ingredients define what a true panettone should be: light, aromatic, and naturally digestible.

TECHNIQUE AND ARTISANAL CRAFTSMANSHIP

Each panettone is made using natural sourdough (lievito madre) that has been carefully refreshed and maintained for years. The dough undergoes a slow, three-day process of fermentation, resting, and baking — a method that develops structure, flavor, and natural softness without shortcuts.

Only selected ingredients are used: fresh candied fruit made simply with water and sugar, Madagascar bourbon vanilla, premium flours, and carefully chosen chocolate and fruit for the variations. The dough is handled, portioned, and finished by hand, allowing constant sensory control over texture, aroma, and consistency. Machinery is used only where necessary; craftsmanship remains central.

ORGANOLEPTIC AND NUTRITIONAL CHARACTERISTICS

The result is a panettone with an exceptionally soft, airy crumb and a clean, natural aroma. The long fermentation improves digestibility and enhances flavor complexity without heaviness or excessive sweetness.

The Classic version offers delicate notes of citrus, vanilla, and butter, balanced by soft raisins and fresh candied orange.
The Three Chocolates variation delivers richness and depth through dark, milk, and white chocolate.
The Dark Chocolate & Apricot version balances cocoa intensity with natural fruit sweetness.
The Figs, Apples & Walnuts brings a rustic profile, with soft fruit and gentle crunch.

CULINARY USE

Perfect served on its own, slightly warmed, or paired with espresso, sweet wines, or dessert wines. Ideal for festive tables, gifting, or as a refined everyday indulgence throughout the winter season.
Producers Image PRODUCERS

Infermentum was founded by four friends in Verona who transformed their passion for naturally leavened baking into a true artisanal workshop. What began as experimentation with sourdough became a shared commitment to quality, patience, and authenticity.

Today the bakery is led by Elisa, Francesco, and Luca, who guide a close-knit team that works by hand, with care and attention to every detail. Their philosophy is simple: no compromises, no shortcuts, and an obsessive focus on excellence. Each panettone is the result of human skill, experience, and respect for time.

TERRITORY

Verona lies at the crossroads between Alpine and Mediterranean climates, a region historically known for grain cultivation, bread, and leavened desserts. Its food culture is grounded in seasonal rhythms, craftsmanship, and a balance between richness and restraint.
Sustainability Image Production is intentionally kept artisanal and human-scaled. Ingredients are selected for quality, freshness, and natural preservation, avoiding unnecessary additives or industrial shortcuts. Long fermentation reduces waste, improves shelf life naturally, and enhances digestibility.

The workshop operates with respect for people and time: limited automation, careful use of resources, and a strong focus on team wellbeing. By staying small and precise, this model preserves both product integrity and environmental balance — proving that true craftsmanship is also a sustainable choice.

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