This small Panettone, which translates to small ‘big bread,’ is a sweet, dome-shaped loaf made with mother yeast that takes at least 30 hours to rise, then is filled with a generous helping of candied fruit and raisins.\n\nExcellent on its own, panettone pairs well with fresh berries and whipped cream. Enjoy with a cup of coffee for an afternoon pick-me-up, or serve as an after-dinner dessert with a glass of wine (we recommend Serafini & Vidotto Bollicine di Prosecco).\n\nIn 1795, Maestro Tommaso Muzzi opened a small pastry shop in the heart of Foligno, a town in central Umbria. Today, Muzzi continues to make the highest quality Italian pastries, cookies, and cakes.
