Panettone Classico in Latta

Pintaudi was born from the passion of Giuseppe Pintaudi, who found his love for pastry-making at a very young age in his native Sicily. Over the years, this passion led to the creation of his own Opificio del biscotto (biscuit workshop): this is how the Panettone Classico in Latta came to be

Panettone Classico in Latta

It all began in the 1980s in a small town in Sicily. Here, step by step, he learned the trade in a pastry shop and discovered his passion. From there, a long journey followed, rich in study and product knowledge to uncover the secrets of the ingredients, research and practice, lots of practice. In 2004 he moved to Trieste. Here, every day with passion he makes simple products special for everyday pleasures like shortbread biscuits! Together with mastery, the quality of the ingredients is the foundation for creating a product of excellence. All products are handmade weekly with Type 1 flour and without added sugars. Attention here is always focused on quality and the selection of the finest raw materials. Every stage of production, starting from the selection of ingredients, is carefully controlled. The dough, the baking, right through to the packaging. Everything in favour of quality. An extremely soft and enveloping panettone. It literally melts in your mouth. The crumb is open and irregular, a sign of slow, natural leavening, while the dough is light, elastic and fragrant. They are the result of dedication and passion for pastry-making combined with research and selection of the finest ingredients with the ultimate goal of pursuing quality No hydrogenated fats, no colourings, no preservatives. Selected ingredients of natural origin. Giuseppe Pintaudi has managed to achieve an important goal: bringing to the tables of many Italians his finest interpretation of baked goods to enjoy every day! Discover the authentic flavours of Christmas with Foodaloo