Some little things have changed along the way: the bakery has moved a few miles up the road, the flour is now delivered by truck instead of horse and cart, and just for us the bakers have replaced some of the butter in the original recipe with Nudo extra virgin olive oil. We’re sure Snr Scarpato would be smiling.
And he is not the only one.
The New York Times
said it is the best one they'd tasted in years - 'moist, rich and aromatic'.
said it has a 'wonderful tearable texture, moist crumb, perfect amount of fruit, lovely squidgy crust. Practically panettone perfection'.
Don't wait - this is a very limited edition run!