Rustichella D’Abruzzo Orange and Chocolate Panettone

$49.95

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Pillowy-soft and studded with candied orange peel, Rustichella D’Abruzzo’s version of the Italian sweet is tender, slightly chewy and subtly flavored with citrusy orange and flecks of rich chocolate. Traditionally served after the Christmas meal, often lightly toasted and buttered, a slice of panettone also makes a nice breakfast or snack slathered with marmalade or apricot jam. If you happen to have leftovers (unlikely), it makes a terrific bread pudding. Matthew Card, our creative director of recipe and products, has even played on the Sicilian tradition of serving gelato tucked into brioche by making ice cream sandwiches with slices of toasted panettone.

Wheat flour, eggs, candied orange peel 11% (orange peel, glucose-fructose syrup, acidulant: citric acid), chocolate chips 11% (sugar, cocoa paste, cocoa butter, emulsifier: soy lecithin, natural vanilla flavor, cocoa 48% minimum), butter, natural yeast (wheat flour, water), sugar, orange paste 3.5% (orange peel, glucose-fructose syrup, sugar), emulsifiers: mono and diglycerides of fatty acids of vegetable origin, egg yolk, whole milk, glucose syrup, cocoa butter, salt, skimmed milk powder, natural flavorings.
Allergens: Gluten, dairy, egg, yeast. May contain traces of almonds, hazelnuts, and pistachios.

Net Weight: 26.5 oz.
Place of Origin: Italy

Eat from the container or slightly warmed with custard, creme anglaise or just a sprinkling of powdered sugar. Toast leftovers and serve with butter and/or jam. Use to make french toast or use as a base for an over the top, rich, indulgent bread pudding.

Rustichella D’Abruzzo Orange and Chocolate Panettone

$49.95

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An Italian treat with a rich history.

The roots of panettone go back to the Roman empire when honey was added to leavened cakes, but it popped up formally as Panettone in Milan. As the story goes, the Duke of Milan was having a feast in the 15th century and the cook accidentally burned the dessert. In a panic, the cook took the kitchen boy’s suggestion to serve the Duke the sweet leavened cake he had made for himself. The Duke loved it and the cook called it “L’è ‘l pan de Toni” after Toni, the kitchen boy. Now we know it as Panettone!