A GRAND PERUVIAN TRADITION: For those who didn’t know this, Paneton Dessert Bread (also known as Panettone) was first made in Milan, Italy around Christmas time. First enjoyed around the 1500’s, this mouth-watering Traditional Fruit Cake was brought to Peru by the Genovese, and Peruvians were instantly hooked with the spongy texture of Paneton. To keep the tradition alive, nowadays the end of the year means Panettone season is beginning.
HOW TO ENJOY PANETON: Paneton has a soft yet firm texture, and it’s slightly sweet taste makes this Peruvian Dessert Bread the perfect ending of any filling lunch or dinner. Serve it after a juicy Thanksgiving turkey, a nice glazed ham in Christmas or a steamy stew on New Year’s Eve. Traditionally, Paneton D’onofrio is best served along with a bubbly glass of champagne, but you can also serve it to guests with coffee or tea.
WHAT MAKES PANETON D’ONOFRIO THE BEST: You can easily find thousands of desserts all over the world, but none of them as elegant and exquisite as Paneton Fruit Cake. Made with only the best baking ingredients and following the original recipe, this Traditional Dessert Bread sponges up impressively and never loses its buttery and grainy texture.
INGREDIENTS: The fluffiness of this Paneton D’onofrio Traditional Fruit Cake can only be achieved with the highest quality flour, which is only highlighted by a delicious assortment of dried and candied fruit like raisins, oranges and papaya.
If you’re looking for something special to end a hearty dinner on the most important holidays of the year, Paneton D’onofrio will be the best choice in your table. Serve the classic Gourmet Peruvian Panettone Dessert Bread on holidays like Christmas and New Year’s Eve. Your guests will be thrilled and ready to eat the whole pack!
