Scarpato Panettone lemon 1 kg

Panettone a lievitazione naturale al gusto di limone, farcito con crema al limone.
Confezione: 1 panettone da 1 kg Ingredienti: farcitura al limone 20%, (sciroppo di glucosio, zucchero, acqua, LATTE scremato in polvere, BURRO, limoncello 2,8%, addensanti: pectina e alginato di sodio, alcool, succo di limone 1,5% (succo di limone, antiossidante: SOLFITO di POTASSIO.), aroma naturale, conservante: potassio sorbato.), farina di FRUMENTO, UOVA fresche, zucchero, lievito naturale (farina di FRUMENTO, acqua), BURRO, pasta di limone e di cedro 6%, ( sciroppo di glucosio, scorze di limone e di cedro 31,5%, zucchero, acidificante: acido citrico), emulsionanti: mono- e digliceridi degli acidi grassi di origine vegetale, LATTE intero, sciroppo di glucosio, tuorlo d’UOVO fresco, aromi naturali, sale, LATTE scremato in polvere, Busta zucchero a velo 10g: zucchero, amido di FRUMENTO, aromi. Contiene: uova, latte, frumento (glutine), Può contenere MANDORLE, NOCCIOLE, PISTACCHI e SOIA. Shelf life: Il prodotto mantiene le sue caratteristiche per 7 mesi nella sua confezione originale. Conservazione: conservare in luogo fresco e asciutto al riparo da fonti di calore e luce diretta.



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Since 1888 Scarpato represents the true Veronese artisan pastry, a confectionery excellence on the Italian scene. Taste the products processed and kneaded by hand, unique for their softness, flavor and fragrance. The leavening and cooking are carried out with seriousness and passion, the result: delicious artifacts that come to life thanks to the care and respect for natural cycles. Panettone, Pandoro and Scarpato Dove. The law says that in order to be called panettone, a product must be made with sourdough. For this reason, in Scarpato we use only natural yeast from a white mother, handed down since 1888 and refreshed every day of the year by our pastry chefs, with the addition of water and flour, to always give new nourishment to the microorganisms that release the natural components and create the dough to rise.

Estimated between Tuesday 17 September and Wednesday 18 September.

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