Artisan Panettone with Candied Clementines 1 kg, Wooden Box

€79,00

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Our clementines, which we candy with care, respecting the long processing times needed to preserve their juiciness and flavour, without adding preservatives or additives, are combined with a slowly leavened dough made with sourdough starter.

The result is a traditional Italian lievitato: a soft, light and delicate creation with an enveloping texture.

Founded in Genoa in 1780, Romanengo is Italy’s oldest confectionery.

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Storage Instructions

Si consiglia di conservarlo nella sua confezione originale, ben chiusa, in un luogo fresco e asciutto, lontano da fonti di calore e luce diretta.

The Special Ingredient

Ripe clementines

We select the best Italian clementines, picked at full ripeness, for their balance of sweetness, aromatic freshness and peel texture.

Full Ingredient List

Soft WHEAT flour type 00, candied clementine (clementine, sugar, glucose), BUTTER, egg yolk from free-range category A hens, water, beet sugar, natural yeast made from soft WHEAT, honey, salt, MALT.

Nutritional Information

Calories 436 kcal / 1824 kJ, Fat 20.5 g (of which saturated fatty acids 9.1 g), Carbohydrates 35 g (of which sugars 7.5 g), Protein 6.6 g, Salt 0.4 g.

THE ARTISAN PROCESS

The artisan process begins with careful selection and preparation of the fruit, gently pierced to help it absorb the syrup. A cooking step tailored to each variety follows, along with a slow immersion in syrups of increasing concentration. Over a gradual process of about fifteen days, the fruit releases some of its own water and absorbs sugar by osmosis, reaching the perfect balance of sweetness and texture under the candy-maker's expert care. At the end of candying, a thin sugar glaze wraps the fruit, giving it a delicate shine and helping preserve its fragrance and softness.

FAQ

Come avviene la canditura della frutta?

La canditura artigianale richiede circa quindici giorni di lavorazione. La frutta, accuratamente selezionata e delicatamente forata, viene immersa in sciroppi a concentrazione crescente, che favoriscono il graduale scambio tra acqua e zucchero. Al termine, una sottile ghiacciatura di zucchero dona al frutto una delicata brillantezza, preservandone il profumo e la morbidezza.

Come vengono candite le clementine?

Le clementine vengono candite rispettando i lunghi tempi di lavorazione necessari a preservarne la succosità e il gusto, secondo la tradizione artigianale Romanengo.

Che tipo di lievitazione viene utilizzata?

Il panettone è preparato con lievito madre e sottoposto a una lenta lievitazione, che contribuisce a ottenere una consistenza soffice e leggera.

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