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In the small town of Castelbuono, Sicily, the Fiasconaro brothers have perfected the art of patience. While industrial bakeries rush their production, a true Sicilian Panettone cannot be hurried. This 1-kilogram Traditional Panettone represents the pinnacle of Italian holiday baking, relying on a slow, deliberate process that creates a texture impossible to replicate with shortcuts.
Frank and Sal's Note:
This is widely considered one of the best commercial Panettoni coming out of Italy right now. The difference is the "Madre" (mother yeast). Fiasconaro keeps their yeast alive and active year-round, resulting in a crumb that is incredibly soft and fragrant. We suggest warming a slice for just 10 seconds before serving to release the aroma of the candied fruit.
The secret lies in the 36-hour natural leavening process. By allowing the dough to rise slowly over nearly two days, the cake achieves a lightness and digestibility that defines high-quality Italian pastry. Enriched with raisins and candied orange peel, it captures the essence of a Mediterranean Christmas.
Because of the high-quality ingredients and the natural leavening process, this Panettone stays fresh for months if kept in its original bag and box. It does not need to be refrigerated. Simply reseal the bag tightly after cutting.
Yes, the Traditional version is the classic recipe. It contains raisins and candied orange peel flavored with Marsala and Zibibbo wines. It is the standard by which all other varieties are measured.
We ship this 1kg cake in a sturdy box to protect the beautiful Fiasconaro packaging. Shipping is always Free at Frank and Sal.
Collections: All of our Italian Products., Best Sellers!, Italian Holiday Cookies & Cakes (Panettone, Pandoro) | Frank and Sal
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