In 1972 in Zanè, in the province of Vicenza, begins the history of pastry Filippi with the production of the first cakes baked sourdough. The company Filippi was born as a small firm family and even today continues to be such, with his children Andrea and Lorenzo.
To obtain a panettone according to tradition the pastry Filippi uses quality ingredients. No added flavor if not natural ones, fresh milk daily from the dairy handed over the country as well as eggs. For the candied using scorzone Sicilian lemon, scorzone oranges Washington Calabria, peaches, sour cherries from Istria and Serbia, apricots round of Costigliole Saluzzo, apricots armogiane. All fruits are not treated with sulfites or preservatives of any kind. Honey chosen by Pasticceria Filippi is the acacia honey Euganean Hills, the floral scent end, slightly fruity and very light color. The oil is Sicilian, extra virgin resulting from the pressing of olives of different varieties (moresca, biancolilla, Nocellara, Cerasuola and Tonda Iblea) grown near the Mediterranean, a 150-250 meters s.l.m.
This Christmas, a choice of products Pasticceria Filippi.
Panettone Classico: inside soft and typical of a large bubbles irregular distinctive sourdough, no artificial flavoring. Honey, Australian raisins and fresh citrus cubes of candied orange Washington.
Pandoro chocolate: the traditional "Pan de oro", Pandoro, called precisely in this way for its natural yellow-golden. Rich in fresh butter and natural vanilla scent Bourbon.
Chocolate Panettone Arriba of Ecuador: dedicated to fans of great quality chocolate, genetically type Forastero, obtained from cocoa precious, corresponding to less than 10% of the world harvest, average taste bitter and slightly nutty aroma and citrus.
Panettone browns: there are raisins, or candied orange peel, only so many pieces, hand cut, of candied chestnuts. A cake flavor particularly velvety and naturally flavored with vanilla Bourbon untreated.
Pasticceria Filippi
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