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
It is carefully selected by trusted suppliers. It’s pure cow’s milk, with the right melting point.
They are fresh, freshly shelled and pasted.
We are supplied in the form of natural extract from the berries.
It is a mixture of grains with high protein content and is therefore ideal for the long leavening times required by the sourdough.
It has the characteristic peel tender and subtle.
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.
Tel: + 39 0442 637311
Fax: + 39 0442 637300
Address: Via Olmetto, 27,
Villa Bartolomea VR, Italy
OPENING HOURS AND DAYS
THE DOLCESPACCIO SCARPATO IS CLOSED
WE WISH YOU A SWEET SUMMER
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.
Tel: + 39 0442 659279