Rustichella D'Abruzzo Fig & Chocolate Panettone

$48.99 / 750 g Loafprice is $48.99 by 750 g Loaf

by Rustichella d'Abruzzo
Italy

Shaped like a crown and wrapped like a present, this panettone is a royal treat. The sweet bread is a mainstay of the Italian Christmas dinner, appearing on pretty much every table across the country. Rustichella d’Abruzzo’s version is springy and chewy; light and fluffy; dense with fillings while maintaining a delicate texture. Studded with candied fig and dark chocolate, it’s a perfect dessert with a glass of moscato. Or serve with a smear of Arethusa Dairy Salted Butter for an exciting breakfast.

"This classic Italian holiday favorite is good with English clotted cream or a cup of coffee, but you haven't lived until you've made the leftovers into ultra-decadent French toast."

Murray's Cheesemonger, Bleecker Street – New York, NY

Wheat Flour, Eggs, 12.5% Dried Figs, Butter, Natural Yeast (Wheat Flour, Water), 10% Chocolate Drops ( Sugar, Cocoa Paste, Cocoa Butter, Emulsifier: Soy Lecithin, Natural Vanilla Flavor: 48% Minimum Cocoa) , Sugar, Glucose Syrup, Emulsifier: Mono And Diglycerides Of Fatty Acids Of Vegetable Origin, Whole Milk, Egg Yolk, Cocoa Butter, Salt, Skimmed Milk Powder, Natural Flavorings, Natural Vanilla Extract. May Contain Traces Of Almonds, Hazelnuts, And Pistachios.

Allergens: Eggs, Milk, Wheat

Legend has it, in the 15th century, the Duke of Milano, Ludovico il Moro, threw a magnificent Christmas Eve feast for all of his royal court, where panettone was born.
Somewhere between challah and babka in texture, this panettone is delicious served with fresh berries and Murray’s Mascarpone.
This also makes a wonderfully decadent French toast, especially drizzled with Crown Maple Syrup.

Founded in 1989, Rustichella d’Abruzzo is an Italian, family-owned company that specializes in rustic pastas.
The company is rooted in a pasta-making tradition—the grandfather of current owners Gianluigi and Maria Stefania Peduzzi started his own pasta factory in the 1920s.
The Peduzzi family uses only the best semolina from local durum wheat as the base for their pastas.
Once mixed with mountain water, the pasta is pressed through a traditional bronze die, giving it a distinct, hearty texture.
The pasta dries slowly, at low temperatures, to develop a rich, toasty flavor that sets it apart from the typical noodle and has earned widespread praise.
In fact, when their spelt pasta was featured in a New York Times article in 1991, the company’s San Francisco distributor sold out of the pasta within hours of the story’s publication.

Family Owned