The Fiasconaro brand has been synonymous with quality since 1953 but achieved success in the 90s, when the three brothers, Martino, Nicola and Fausto, began to carry on the business started by their father Mario. We are in Castelbuono, in Sicily, a small village in the Madonie park that has become famous for the excellence achieved in the confectionery sector thanks to the intuition of Nicola Fiasconaro. Choosing to interpret Panettone, the most traditional dessert in Milan, in a Sicilian way, Nicola has created a wide range of panettone that envy us all over the world.
Some of the characteristics of Fiasconaro panettone are: the use of mother yeast and the slow leavening of three days, the meticulous choice of quality raw materials, the exclusively artisanal processing and the passion for the flavors of our Sicily.
One of the Fiasconaro panettone is the Mandorlato, a classic panettone with an irresistible softness, covered with a crunchy glaze with almonds and whole Avola almonds.
Ingredients: Soft wheat flour, raisins (18%), butter, almond glaze (11%) (egg white from fresh eggs from free-range hens, sugar, rice flour, almond flour (7.7%), starch modified, flavorings), sugar, fresh eggs from free-range hens, yolk from fresh eggs from free-range hens, natural yeast (contains wheat flour), granulated sugar (3%), Sicilian almonds (Amygdalus communis L. ) (2%), "Marsala PDO wine", Sicilian honey, invert sugar syrup, orange paste (orange peel, sugar, glucose-fructose syrup, lemon juice), emulsifier: mono and diglycerides of fatty acids, “Terre Siciliane Zibibbo liqueur IGP”, cocoa butter, skimmed milk powder, salt, natural flavors: vanilla beans. May contain traces of other nuts, soy and lupine.
Weight: 1 kg.
Produced and packaged by Fiasconaro - Castelbuono (PA) - Italy