Pear & Chocolate Panettone - 500g

This classic Italian sweet bread paired with a unique flavour combination, is made with mother yeast that takes at least 30 hours to rise, and is packed with a generous helping of extra dark chocolate drops and candied pear. 

In 1932, in his family bakery at the centre of Villafranca, in Piemonte, Vincenzo Bonifanti created his own personal twist on the classic Italian Christmas cake, enhancing the recipe with prized Piemontese hazelnuts and the strict use of only natural yeast, creating an outstanding cake that is in a class of its own.