4 days to produce a panettone

For the production of Panettone Scarpato it takes 4 days of calm, patience, care and respect of natural cycles. Everything originates from our sourdough which is refreshed every day, 3 times a day. We then proceed with the dough and the addition of the basic ingredients of high quality (eggs, flour, butter, raisins, candied etc…). Once ready, the dough is placed in the ramekin to be cooked. Freshly baked the panettone is turned upside down and left to rest. On the 4th day we proceed with the packaging

OUR INGREDIENTS

butter

It is carefully selected by trusted suppliers. It’s pure cow’s milk, with the right melting point.

Eggs

They are fresh, freshly shelled and pasted.

Vanilla

We are supplied in the form of natural extract from the berries.

flour

It is a mixture of grains with high protein content and is therefore ideal for the long leavening times required by the sourdough.

Raisins

It has the characteristic peel tender and subtle.

Candied

They are of real untreated fruit and we are provided by our partners chosen from the best on the market

Our handmade creams

Our pastry chefs create every cream to fill our products, with fresh and quality ingredients, without the addition of artificial dyes.

Our collections

CONTACT COMPANY

Tel: + 39 0442 637311
Fax: + 39 0442 637300
Skype: scarpato.centralino
E-mail: scarpato@scarpato.it
Address: Via Olmetto, 27,
Villa Bartolomea VR, Italy

DOLCESPACCIO

OPENING HOURS AND DAYS

From Friday 24/05/2019

The Sweetshop grading

will be closed.

GOODBYE IN SEPTEMBER

At the shop, located in front of the production laboratory you can choose our “sweet spells” freshly baked, with the advantage of being able to buy our second choice products at advantageous prices.
You can also compose, together with our staff, personalized gift baskets for every kind of occasion.
Peddling
Tel: + 39 0442 659279
Email: dolcespaccio@scarpato.it