The Panettone di Milano … all year round!
The Panettone Ottocento gets baked in the laboratory after over 48 hours between processing and leavening and, according to the variety, enriched with first choice ingredients. The secret is kept within the hands of the pastry chefs of Pasticceria Ottocento that, with passion, dedicate themselves to the production of panettone and develop delicious new variations.
