Panettone with Granny Smith IGP Apple

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 con Mela Granny Smith IGP came to be

Panettone con Mela Granny Smith IGP

It all began in the 1980s in a small town in Sicily. Here, little by little, he learned the trade in a pastry shop and discovered his passion. From there, a long path was taken, rich in study, product knowledge to uncover the secrets of ingredients, research and practice, lots of practice. Since 2004 he has been based in Trieste. Here, every day with passion, he makes simple products special for everyday pleasures like shortcrust pastries! Alongside skill and craftsmanship, the quality of the ingredients is the foundation for creating a product of excellence. All products are handmade weekly with Type 1 Flour and no added sugars. Attention here is always focused on quality and the selection of top-notch raw materials. Every stage of processing, starting from the selection of ingredients, is carefully controlled. The dough, the baking, right through to the packaging. All in favour of quality.

• This variant of artisan panettone is offered by Pintaudi featuring the Granny Smith IGP apple from Alto Adige as the star ingredient.

• Made with live sourdough starter, and with a long fermentation of about 36 hours to ensure a soft and natural structure. Without the use of artificial flavourings, colourings or preservatives â part of the company's philosophy for artisan-quality panettoni.

Sensory profile

• Dough: soft, elastic, with an airy structure and well-developed alveolation thanks to the long fermentation.

• Aroma: the buttery and vanilla notes typical of artisan panettone are accompanied by a fresh fruity acidity, given precisely by the Granny Smith IGP apple.

• Star fruit: the cubes or pieces of Granny Smith apple (a variety known for its firm flesh, juicy and delicately tart) bring a fresh, crunchy contrast within the crumb.

• Taste-texture balance: the natural sweetness of the dough is enhanced by the acidity of the apple, creating a balance and giving vibrancy to every bite.

Giuseppe Pintaudi has achieved an important goal: bringing to the tables of many Italians his best interpretation of baked goods to enjoy every day! Discover tradition with Foodaloo. Only sourdough starter and real apples. Nothing else.