The Albertengo Panettoni: made of another pasta.

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The good things that distinguish the Albertengo Panettone from any panettone, have always been the best raw materials. The company always takes care of choosing the best suppliers, trying to create a strong bond over time that stimulates a mutual and continuous search for quality.

The dough respects this philosophy: it has always been made with a special yeast that needs to be renewed every day, even in periods when it is not produced.

Once the raw materials have been mixed together to form the dough, it takes a good forty-eight hours to make it soft and delicious, and to transform the ingredients into the original Panettone Albertengo. Then it's time for the oven: small loaves line up and wait patiently to enter the oven: it's time to become goodness.

The result? A unique and unforgettable dessert in its simplicity, which combines the tradition of the family of bakers with the constant search for gastronomic excellence. The Albertengo Panettone is a guarantee of quality: a goodness to give to those we truly love, a gift that is impossible to give up.