PANETTONE AL TORCOLATO: WE DISCOVER OUR SECRET!

Also this year we are preparing for Christmas with our Torcolato Panettone. A unique recipe, designed to enhance the aromas of wine. The secret is in the raisins that are immersed in the Torcolato for a long time! The long leavening, the careful cooking, the slow cooling rest after leaving the oven but above all the addition of the Torcolato, are passages that allow the Panettone to be light and soft.

Torcolato is a sweet wine produced with Vespaiola, a native variety of Breganze, whose bunches are twisted with twines (hence the name: twisted, twisted) to be hung on the attic beams for at least four months. When dried, the grapes are pressed with a press to give a must of very low yield, thick and sweet. After fermentation the wine still has a sugar residue of about 150 g / l. This is followed by a year of aging in small oak barrels and a stop in the bottle.

For the preparation of the Christmas cake, this year we chose the 2012 vintage, a lucky vintage. During processing the raisins are immersed in a special bath with Torcolato base (50 ml per kilogram of panettone): this is what makes it so good. "The raisins - reveals Fausto Maculan - is the Trojan horse that brings the Torcolato to the consumer, avoiding its evaporation in the oven and thus becoming the witness of the operation. In addition to this the use of aromas is measured and delicate so as not to overcome those of the wine that we strongly recommend in combination with the panettone. "
Source: maculan.net

Prodotto in esclusiva da: Pasticceria Filippi - Zané (VI) - Italy

Informazioni nutrizionali per 100g Energia 1650 kJ – 395 kcal / Grassi 21,9 g di cui acidi grassi saturi 12,6 g / Carboidrati 43,0 g di cui zuccheri 22,8 g / Proteine 5,4 g / Sale 0,3 g. EN Nutritional information for 100g Energy 1650 kJ – 395 kcal / Fat 21,9 g of which saturates 12,6 g / Carbohydrate 43,0 g of which sugar 22,8 g / Protein 5,4 g / Salt 0,3 g.

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