Antica Pasticceria Muzzi has been using sourdough for over 80 years to make its panettone. Made according to tradition, the panettone is crafted over about 50 hours, giving us a soft cake where the aroma of butter mixes with that of candied citrus peels, along with hints of baking.
Barbagia, in the heart of Sardinia: 1000 meters above sea level, large forests, healthy air, and many fresh, pure springs—this is where Pruneddu’s roots lie. In Barbagia, nougat is made using only three ingredients: nuts, honey, and egg white. No preservatives are used; the nougat contains only the natural sugars from the honey.
Piero Mancini Spumante Pinot Chardonnay: A classy Brut with a refined taste and persistent perlage, obtained using the Charmat method from selected Pinot and Chardonnay grapes grown in Piero Mancini’s vineyards. Clear, straw yellow in color with greenish reflections. The aroma is fine but pronounced, reminiscent of fresh bread and unripe fruit. Full and harmonious flavor.
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