For this special panettone, Filippi combines their traditional dough with another classic holiday treat from the Veneto: Mandorlato di Cologna Veneta (almond nougat from Cologna Veneta)! The pieces of chewy nougat melt while the panettone bakes, imbuing the whole cake with sweet honey and soft almond flavors.
Pasticceria Filippi’s traditional panettone dough starts with the family’s yeast starter which has been nurtured and lovingly cared for for over 40 years. Free-range eggs, fresh whole milk, cane sugar, Italian honey, and other genuine ingredients are added to the dough. After resting and rising for 24 hours, the dough is baked to perfection. Once removed from the oven, the panettoni are skewered and flipped over racks to cool off upside down in order to retain their dome-like shape.