Between tradition and innovation, this leavened pastry is reinvented in mignon format, with the same formula of taste and refinement: soft dough given by the long and slow rising process, enriched with raisins and candied fruit. A sweet little treat.

Fine hazelnuts and dark chocolate meet with the lightness of naturally leavened dough: this is how that the prêt-à-porter panettone is born. Small in size, big in taste.

Strawberries, currants, blackberries, blueberries and fine white chocolate. A delicious combination of the astringent notes of berries and the sweet ones of chocolate, in a “petit” format: ideal for those who like to experiment.

Dedicated to the most curious who love the taste of finest dark, milk and white chocolates, this panettone in miniature is perfect for those who seek a silky and mouthwatering leavened.

The contrast of flavours characteristic of salted caramel enhances the intensity of dark chocolate. Absolute protagonist of this creation is the dough: the long and slow rising gives an intense taste experience.

The traditional pandoro dough is declined in a format mignon: small, good, irresistible thanks to the soft notes of vanilla, of the enveloping creaminess of butter and the sweetness of sugar.

The goodness of the long and slow-rising dough is made even more mouthwatering by the combination of gianduia and drops of chocolate. Perfect for indulging in a treat for the palette, in a mini format.

The small pandoro is enhanced by the intense flavour and enveloping coffee, and by the refined presence of the white chocolate. A triumph of sweetness, good all year round.