Panettone Milanese with its modern variants has a particular taste which is enhanced only by combining certain types of wine. The wine for Panettone must be sweet fragrant and with a delicate taste that does not dominate the nuances of flavor from the ingredients Panettone dates such as a Moscato or Passito. Put Panettone in a microwave (low power for 3 minutes) or in the oven at low temperature just before serving; in this way you have a very fragrant cake. Toasted slices of this bread can be served with cappuccino for breakfast or as an afternoon snack with espresso. Serving French toast with panettone is another option.
Wheat flour, candied orange and citrus peels (orange and citrus peels, glucose-fructose syrup, sugar, acidifying: citric acid), fresh eggs, sultanas, butter, sugar, fresh egg yolk, natural yeast, milk/, emulsifiers: mono and diglycerides of fatty acids, glucose syrup, flavours, cocoa butter, salt. May contain traces of nuts.
For allergens see ingredients in bold.
Store in a cool dry place.