Small gluten-free and lactose-free panettone, filled with Pellecchiella apricots from Vesuvius. A festive dessert for coeliac customers.
The filling comes from the Pellecchiella apricot, a Vesuvius variety, of which only the first grade is kept. It is processed by hand to preserve its flavour and aroma.
The dough is leavened gluten-free and lactose-free by a master pastry chef from Campania who specialises in large leavened cakes.
Serve it in slices at room temperature. The apricot pairs with a sweet wine or a tea.
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Small gluten-free and lactose-free panettone, filled with Pellecchiella apricots from Vesuvius. A festive dessert for coeliac customers.
