Region: Castelfranco, Veneto
Ingredients: Type ‘0’ soft wheat flour, gianduja filling 20% (water, sucrose, glucose syrup, sunflower oil, hazelnut paste, ethyl alcohol, skimmed milk powder, cocoa, modified corn starch, gelling agent: pectin, preservative: potassium sorbate, flavours), sugar, butter. Eggs, glaze (sugar, cocoa paste, cocoa butter, emulsifier: soya lecithin, flavours), inverted sugar syrup, sourdough from natural yeast 4,5% (wheat), emulsifiers: mono- and diglycerides of fatty acids, salt, malted wheat flour, milk proteins, natural flavours. May contains altra tree nuts.
Producer Info: Birthed in 1932, Fraccaro Spumadoro was established by Elena and Giovanni Fraccaro hailing from Castelfranco, Veneto in Northern Italy. This artisan laboratory specialised in fragrant focaccias and later introduced confectionery specialties like their famous Christmas Panettone and Easter Colomba to the mix. Their recipes use ancient Italian leavening traditions such as their classic sourdough starter. A tradition greatly forgotten as it requires two expensive components: time and attention. Once applied, the sourdough develops a leavened product that provides us with all the benefits we could wish for in a baked good. An intense taste, fragrance and soft texture and free of artificial additives and preservatives that is easily digestible.