Bauli Panettone Classico
A Christmas Tradition
The most famous Italian Christmas cake made with simple ingredients: butter, sugar and eggs, along with sweet raisins and glazed orange peels. The traditional recipe for a magical Christmas.
Tasting Notes from the Curator
A traditional recipe filled for panetonne made of flour, eggs, butter and enriched with raisins as well as candied orange peels. All the goodness in various sizes!
If you’re tired of serving Panettone as is (although extremely good!), you can spruce up serving this in various ways. Slice some panettone, lightly toast and slather with butter such as Echire Demi Sel drizzle with Muria Thousand Flower Honey or sprinkle with cinnamon sugar. You got yourself a yummy snack that can be enjoyed any time of day.
More than 90 years Rooted in Verona
Bauli traces its history back to Verona in 1922. A small, romantic city in the North of Italy and the hometown of Ruggero Bauli. He started pursuing his lifelong passion for baking in a small pastry shop where he learned the techniques and secrets of traditional Italian baking.
Today, Bauli has successfully taken the art of Italian pastry all over the world. Bauli products are available in around 70 countries in 5 continents and are produced in 5 different plants. The presence of the brand abroad is set to grow, guided by the exploration of distant production experiences, in the respect of the tastes and needs of consumers all over the world.
Serve at room temperature. An opened Panettone can last as long as 45 days in room temperature given that it is stored back inside its keep fresh bag. Do not throw out the bag. Store your leftover Panttone inside the bag and reseal before bringing out to serve again. Does not need refrigeration.