1. Home
  3. Borsari Traditional Italian Panettone Classico 72 Hours – 2.2 lb
By Borsari

Borsari Traditional Italian Panettone Classico 72 Hours – 2.2 lb

$31.00
$31.00
Shipping calculated at checkout.
★ Earn 155 reward points with this purchase

 

PANETTONE CAKE WITH SULTANAS AND CANDIED FRUITS

72 Hours LINE 

Borsari Traditional Italian Panettone Classico – 72 Hours

Discover the tradition of Italian Christmas baking with Borsari Traditional Panettone Classico, a naturally leavened Italian Christmas cake made through a carefully managed 72-hour production process.

Produced in Italy by Borsari, a pastry company established in Veneto in 1902, this classic panettone combines soft, aromatic dough with selected sultana raisins and candied orange, citron, and lemon peels.

The result is a traditional Italian holiday dessert that celebrates the ingredients and craftsmanship of authentic panettone.

Why You'll Love It

  • 72-Hour Production Process: Carefully prepared over 72 hours, including the refreshing of natural yeast to develop softness and flavor.

  • Naturally Leavened Dough: Made with natural yeast refreshed with flour and water.

  • Selected Sultana Raisins: Features Turkish-origin raisins selected for their color and size.

  • Candied Citrus Peels: Includes Italian candied orange and lemon peels, along with candied citron.

  • Traditional Italian Recipe: A classic combination of raisins, candied fruit, butter, and naturally leavened dough.

  • Made in Italy: Produced by Borsari, a pastry company with roots in Veneto dating back to 1902.

72 Hours of Italian Baking Tradition

The distinctive character of Borsari Panettone comes from its 72-hour production process.

An essential stage involves refreshing the natural yeast with flour and water, maintaining its activity and contributing to the panettone's characteristic softness and aroma.

This careful preparation reflects Borsari's approach to traditional Italian pastry making.

Selected Raisins & Candied Citrus

Borsari selects Turkish-origin sultana raisins, traditionally sun-dried and chosen according to their color and size.

Italian candied orange and lemon peels contribute citrus aroma, while candied citron adds another dimension to the traditional recipe.

Together, these ingredients create the familiar flavor of classic Italian Christmas panettone.

A Traditional Italian Christmas Dessert

Panettone Classico is traditionally enjoyed during Christmas and New Year's celebrations.

Its soft dough and combination of raisins and candied citrus make it suitable for holiday gatherings, festive breakfasts, and dessert tables.

Serve sliced at room temperature with espresso, cappuccino, or tea.

For a more elaborate dessert, pair with whipped cream, mascarpone cream, fresh berries, or a glass of sweet dessert wine.

An Italian Holiday Gift

Borsari Panettone Classico is presented in a distinctive decorative package from the 72 Hours collection.

A thoughtful choice for:

  • Christmas and holiday gifts

  • Italian gourmet gift baskets

  • Holiday family gatherings

  • Corporate Christmas gifting

  • Christmas dessert tables

  • Traditional Italian food lovers

Product Information

Brand: Borsari
Product: Traditional Panettone Classico
Collection: 72 Hours
Product Code: 1003459
Country of Origin: Italy
Net Weight: 2.2 lb (1,000 g)
Leavening: Natural Yeast
Production Process: 72 Hours
Flavor: Classic Raisin & Candied Citrus
Storage: Store in a cool, dry place.

Ingredients

Wheat flour, eggs, candied orange-citron and lemon peels (orange-citron-lemon peels, glucose-fructose syrup, sugar, acidity regulator: citric acid), sultanas, butter, sugar, natural yeast (wheat flour, water), rehydrated whole milk powder, egg yolk, emulsifiers: mono- and diglycerides of fatty acids, natural flavors, salt, cocoa butter.

Contains: Wheat, milk, eggs.
May Contain: Tree nuts, mustard, soy.

Enjoy Borsari Traditional Panettone Classico, a naturally leavened Italian Christmas specialty made with selected raisins, candied citrus, and a distinctive 72-hour production process.

Images are for illustrative purposes only. 

 

PANETTONE CAKE WITH SULTANAS AND CANDIED FRUITS

72 Hours LINE 

Borsari Traditional Italian Panettone Classico – 72 Hours

Discover the tradition of Italian Christmas baking with Borsari Traditional Panettone Classico, a naturally leavened Italian Christmas cake made through a carefully managed 72-hour production process.

Produced in Italy by Borsari, a pastry company established in Veneto in 1902, this classic panettone combines soft, aromatic dough with selected sultana raisins and candied orange, citron, and lemon peels.

The result is a traditional Italian holiday dessert that celebrates the ingredients and craftsmanship of authentic panettone.

Why You'll Love It

  • 72-Hour Production Process: Carefully prepared over 72 hours, including the refreshing of natural yeast to develop softness and flavor.

  • Naturally Leavened Dough: Made with natural yeast refreshed with flour and water.

  • Selected Sultana Raisins: Features Turkish-origin raisins selected for their color and size.

  • Candied Citrus Peels: Includes Italian candied orange and lemon peels, along with candied citron.

  • Traditional Italian Recipe: A classic combination of raisins, candied fruit, butter, and naturally leavened dough.

  • Made in Italy: Produced by Borsari, a pastry company with roots in Veneto dating back to 1902.

72 Hours of Italian Baking Tradition

The distinctive character of Borsari Panettone comes from its 72-hour production process.

An essential stage involves refreshing the natural yeast with flour and water, maintaining its activity and contributing to the panettone's characteristic softness and aroma.

This careful preparation reflects Borsari's approach to traditional Italian pastry making.

Selected Raisins & Candied Citrus

Borsari selects Turkish-origin sultana raisins, traditionally sun-dried and chosen according to their color and size.

Italian candied orange and lemon peels contribute citrus aroma, while candied citron adds another dimension to the traditional recipe.

Together, these ingredients create the familiar flavor of classic Italian Christmas panettone.

A Traditional Italian Christmas Dessert

Panettone Classico is traditionally enjoyed during Christmas and New Year's celebrations.

Its soft dough and combination of raisins and candied citrus make it suitable for holiday gatherings, festive breakfasts, and dessert tables.

Serve sliced at room temperature with espresso, cappuccino, or tea.

For a more elaborate dessert, pair with whipped cream, mascarpone cream, fresh berries, or a glass of sweet dessert wine.

An Italian Holiday Gift

Borsari Panettone Classico is presented in a distinctive decorative package from the 72 Hours collection.

A thoughtful choice for:

  • Christmas and holiday gifts

  • Italian gourmet gift baskets

  • Holiday family gatherings

  • Corporate Christmas gifting

  • Christmas dessert tables

  • Traditional Italian food lovers

Product Information

Brand: Borsari
Product: Traditional Panettone Classico
Collection: 72 Hours
Product Code: 1003459
Country of Origin: Italy
Net Weight: 2.2 lb (1,000 g)
Leavening: Natural Yeast
Production Process: 72 Hours
Flavor: Classic Raisin & Candied Citrus
Storage: Store in a cool, dry place.

Ingredients

Wheat flour, eggs, candied orange-citron and lemon peels (orange-citron-lemon peels, glucose-fructose syrup, sugar, acidity regulator: citric acid), sultanas, butter, sugar, natural yeast (wheat flour, water), rehydrated whole milk powder, egg yolk, emulsifiers: mono- and diglycerides of fatty acids, natural flavors, salt, cocoa butter.

Contains: Wheat, milk, eggs.
May Contain: Tree nuts, mustard, soy.

Enjoy Borsari Traditional Panettone Classico, a naturally leavened Italian Christmas specialty made with selected raisins, candied citrus, and a distinctive 72-hour production process.

Images are for illustrative purposes only. 

72 Hours Line

72 leavening hours only natural yeast.

... The length of our production process, necessary for the creation of sweet emotions:
from the skillful selection of raw materials, to the packaging in fine wraps.
Combining the best ingredients and using good mixers, managing the coo-king and rendering presentation more spectacular. This is how our capable and expert operators manage the processing cycle of our extraordinary baked products manually.

It starts naturally from the raw materials and the sourdough, which is certainly the most important ingredient. The particular care that the sou-rdough needs requires alternating the flour and water mixing phases with further leavening phases, all of which must be performed while controlling both the temperature and the base-acid behavior resulting from fermentation.
Next come the actual mixing phases, 4 different ones all alternating with rest phases, performed in kneading machines with dipping arms. Kneading is one of the most delicate and important phases, it requires time and patience and above all the expert eye of a pastry chef. Properly done it produces an extraordinary gluten-rich dough that will bear up well under the leavening process and yield equally and correctly distributed air pockets.
The heat of the tunnel ovens operating according to balanced cooking schematics always yields the best result, yet it is the experienced and watchful eye of the baker who ensures perfection, especially for the large formats baked in the special rotary ovens.
Followed by proper cooling, which, in our case is performed by special machines that turn the baked goods upside down for at least 4 hours.

The stuffing, covering, granulation, and glazing phases take place either before or after baking, and require a great deal of attention be paid to render the product features perfectly.

About Borsari 1902

1902 in very dynamic context, Tiziano Golfetti's pastry shop was born and he decided to dedicate his business to an iconic place in Verona, a place whose origins date back to the second half of the first century BC, when Porta Iovia was built.

The monument in question introduces the decumanus maximus, a continuation of the Via Postumia which connected the Tyrrhenian Sea to the Adriatic Sea from Genoa to Aquileia. In 1902, however, the site was known with a medieval name that leaves no room for imagination given that it was a stall manned by the bursarii, those who collected customs duties at the entrance to the city. In 1902, therefore, there was talk of Porta Borsari.

And it is precisely by taking inspiration from this characteristic point of the city that Golfetti decides the name of his pastry shop. A name that has arrived today carrying its load of tasty persuasiveness, an effluvia of leavened desserts that ranges from the very Veronese pandoro and continues with panettone and colombe.
Traditional Panettone 72 Hours 2.2 LB - Tita Italian
$31.00
$31.00

Order and get 155 reward points

Earn points by signing up for our rewards program