We worked with Pasticceria Scarpato to create our exclusive recipe, swapping out half the regular butter for our extra virgin olive oil. The result is a panettone that is light and fluffy yet soft and moist, and the olive oil giving the flavours depth bringing out the aromas even more. Plus, the well kept traditional methods along with the olive oil also make it better for you - better fats and easier to digest.
Panettone is a leavened sweetbread, the yeast coming from “lievito madre”, the mother dough, that is passed along to each batch. The process compared to regular baking makes it more fragrant and tasty, and actually easier to digest. Much like the DOP for extra virgin olive oil ensuring protect authenticity and quality, panettone has legislation to protect the Italian speciality and the traditional processes to make it.
In 1888 in a small town called Legnano near Verona, Signor Scarpato baked his first panettone. Over a century later not only is the pasticceria still using the same recipe, they even use the same mother dough. We worked closely with the team there to create our exclusive olive oil panettone using the same methods and recipe, but replacing the butter with our own extra virgin olive oil.
Traditionally panettone is served as a slice and eaten as is, but it's also delicious served with some cream or gelato, dunked in hot drinks, or eaten accompanied with a sweet wine or prosecco. If you want to get adventurous it is great made into bread and butter pudding or french toast.
Extra virgin olive oil
Candied citrus peel
Natural yeast (wheat)
Whole sea salt
Emulsifiers (mono and diglycerides of fatty acids of vegetable origin)
Best before April 2020