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The Cipriani Panettone is simple, yet tasty – it’s made using few yet top-quality ingredients carefully selected, applying a precise and careful production method. The dough is doubled leavened according to the tradition of the Panettone from Milan, and then baked in a traditional “tunnel” oven at controlled temperature. Everybody falls for the Cipriani Panettone and the extraordinary balance of top-quality ingredients, great texture and simplicity.
Categories
Leavened Cakes
Label name
PanettoneType (Storage Temperature)
stable (room temp)Packaging / Sales format
1 Kg hand wrapped/metal tin, 2 Kg hand wrapped, 4 Kg Box
CIPRIANI INDUSTRIA SRL
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Main categories
BAKERY PRODUCTS AND SPECIAL OCCASIONS FROZEN PRODUCTS OILS, VINEGARS AND DRESSINGS PASTA, RICE, ETHNIC PRODUCTS, CEREALS AND FLOURS PLANT, FRUIT AND VEGETABLE PRESERVES SAUCES SWEET AND SAVOURY SNACKS WATER AND SOFT DRINKS WINE, BEER AND ALCOHOLIC BEVERAGES
The obsessive attention to detail and uncompromising quality has led to the establishment of Cipriani Food. A constant stimulus, which over the years has allowed the company to add a number of specialities to its range of traditional egg pasta, such as - Durum wheat pasta, sauces, condiments, the violet artichoke from the island of Torcello, desserts such as Fugassa and Panettone, meringues, biscuits, ice creams, tonic waters and the iconic Bellini created by combining prosecco and white peach puree as invented by Giuseppe Cipriani at Harry's Bar in Venice in 1948.
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