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Artisanal chocolate and pistachio panettoncino Ciokopistacchio Cocoa in the dough and pistachio in the topping and cream in the jar. Ciokopistacchio in a small leavened cake made with live sourdough starter and 72 hours of artisanal processing. The SicilyAddict Ciokopistacchio Panettoncino combines a soft cocoa base with pistachio in the topping and cream. Even for this small format, we devote 72 hours to artisanal production in Sicily with live sourdough starter. The time spent on mixing and natural leavening is part of the care dedicated to its soft texture and aroma. The recipe contains no preservatives and uses top-quality raw materials. The white pistachio-variegated topping complements the character of the cocoa. The artisanal pistachio cream in the accompanying jar contains no palm oil or hydrogenated fats. You can add it when tasting it, rediscovering the contrast between the cocoa dough and the creamy part. The cream remains separate in the jar to preserve the softness and moisture of the dough. The panettoncino has no internal filling, avoiding prolonged contact with a cream that could absorb water from the dough. You can enjoy the base on its own or complete it with as much cream as you prefer, including during a holiday tasting.
Price including VAT
Artisanal chocolate and pistachio panettoncino Ciokopistacchio Cocoa in the dough and pistachio in the topping and cream in the jar. Ciokopistacchio in a small leavened cake made with live sourdough starter and 72 hours of artisanal processing. The SicilyAddict Ciokopistacchio Panettoncino combines a soft cocoa base with pistachio in the topping and cream. Even for this small format, we devote 72 hours to artisanal production in Sicily with live sourdough starter. The time spent on mixing and natural leavening is part of the care dedicated to its soft texture and aroma. The recipe contains no preservatives and uses top-quality raw materials. The white pistachio-variegated topping complements the character of the cocoa. The artisanal pistachio cream in the accompanying jar contains no palm oil or hydrogenated fats. You can add it when tasting it, rediscovering the contrast between the cocoa dough and the creamy part. The cream remains separate in the jar to preserve the softness and moisture of the dough. The panettoncino has no internal filling, avoiding prolonged contact with a cream that could absorb water from the dough. You can enjoy the base on its own or complete it with as much cream as you prefer, including during a holiday tasting.
