Mother Tre Marie yeast is the heart of our products . Through a slow and meticulous process a small portion is taken every day, then mixed with the three different doughs that make up each recipe. Today, Tre Marie is celebrated for continuing to prepare their Christmas panettoni and Easter colombe according to local tradition. Artisanal pastry chefs combine quality ingredients into a simple dough, allow it to rise for three days, shape it into a dove, add toppings, and bake the cake. Located in the heart of Milano, Tre Marie has been baking traditional Italian treats for more than a century, including Panettone, Pandoro and Colomba, a rich and fluffy cake only made for Easter. Today, in time for Pasqua, they’ve shared with us their secret ingredient: a manifesto of goodness. Located in the heart of Milano, Tre Marie has been baking traditional Italian treats for more than a century, including colomba, a rich and fluffy cake only made for Easter. Today, in time for Pasqua, they’ve shared with us their secret ingredient: a manifesto of goodness.

Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day. Ingredients: Wheat Flour, Sultanas 17%, Butter, Candied Citrus Fruit 9.5% (diced Orange Peel, Glucose-Fructose Syrup, Sugar, ground Orange Peel, diced Citron), Sugar, Egg Yolk, Natural Leaven ( Wheat), Fructose Syrup, Invert Sugar Syrup, emulsifier: Monoand Diglycerides of Fatty Acids; Whey Powder ( Milk), Salt, Natural Flavourings. May contain traces of soya andnuts. With leftovers we make a torta putana, a traditional cake from Veneto," says Olivieri. "The panettone pieces are combined with eggs and milk, baked in the oven, and then dusted with powdered sugar and served with Chantilly cream on the side. It’s heavenly!" Why is panettone so expensive?The doughs are left to rise for 72 hours, to ensure that they reach their optimal development .. and the result is worth the wait! Artisanal Biasetto Traditional Artisanal Panettone is everything you could want in a “fresh from Italy” holiday loaf.If you want the most chocolatey loaf, Settepani Chocolate Panettone has you covered. FAQs Are there regional differences in panettone? Ingredients: Wheat Flour, Pastry Cream 16.4% (Sugar, Water, Glucose Syrup, barn Egg Yolk8.5%, Skimmed Milk Powder, Sunflower Oil, Butter, Alcohol, stabiliser: Pectin, preservative: potassium sorbate, Natural Flavours), Sugar, Butter, Dark Chocolate 8.7% (Cocoa Mass, Sugar, Butter, Cocoa Butter, emulsifier: SoyaLecithin, Natural Flavour), barn Egg Yolk from 5.9%, Orange paste 5.9% (ground Orange Peel, Glucose-Fructose Syrup, Sugar, acidity regulator: Citric Acid), Natural Yeast ( Wheat), Crushed Meringues 3.8% (Sugar, barn Egg White, Wheat Starch), Whey Milk Powder, emulsifier: mono- and diglycerides of fatty acids; Salt, Natural Flavours. May contain nuts. Panettone] should be kept in a cool and dry place at about 18/22 degrees Celsius (64/68 degrees Fahrenheit)," says Olivieri. "Never put it in the freezer or in the fridge. In terms of freshness, with the right type of natural fermentation, a panettone can last for up to six months. In terms of serving, I recommend heating up the oven to about 100 degrees Celsius (215 degrees Fahrenheit). Switch off the oven, and then place the panettone inside for a minute. This way it’s warm and fragrant." TreMarie have been baking in Milan since 1150, and the secret of their panettoneand pandoro lies in their three dough mixtures, made with a secret sour dough recipe, and three days of slow leavening.

TreMarie Panettone with Crema Pasticcera & Chocolate- large Italian Christmas cake but instead of traditional dried fruit and citrus peel, this panettoneis filled with cremepatissiere(pastry cream) then covered in dark chocolate and topped with nibs of meringue. This premium quality panettone from the famous producerTreMarie is made with the finest ingredients which result in a light, delicate and fragrant cake.

The traditional 8-point cut, or "scarpatura", is the ancient gesture of good wishes with which the bread was blessed before being baked. But it is also the best way to obtain perfect cooking and the formation of the characteristic golden crust. Unlike many panettone makers, Nicola Olivieri and his team of bakers make panettone throughout the year. Olivieri 1882 has been making panettone since, well, 1882, with Nicola being the sixth generation to run the bakery. All of the bakery's loaves are produced with natural fermentation, and in the classic version, Nicola quadruples the amount of egg yolks usually in used a standard panettone recipe. We taste-tested a regular and a chocolate-chip loaf, and they both had a pillowy lightness with excellent distribution of the mix-ins. We especially loved the plumpness of the dried fruit in the classic version.