Panettone Gianduja, yeast cake with Gianduja chocolate, Olivieri 1882
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selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
Dark chocolate and cream made from Piedmont hazelnuts IGP make this panettone a juicy delight. Bourbon vanilla from Madagascar gives the taste a beautiful harmony. The panettone is soft, airy and the dough has been ripened for a long time. This also makes it very tasty. It takes four days to make.
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