Pasticceria Fraccaro – Slow Food – Artisan Panettone with Rose Syrup Bath – Excellences Line – Fraccaro Spumadoro – Avvenice

Pasticceria Fraccaro – Fraccaro Spumadoro – The Art of Home Baking Since 1932

One panettone, three Presidia supporting the Slow Food Foundation.

Slow Food and Fraccaro – Inevitable Attraction

Slow Food categorized hundreds of products at risk of extinction around the world, meeting producers and promoting their work. At this, Slow Food’s Presidia with brand regulation and policy was born. This philosophy goes perfectly with the coherence of Fraccaro Spumadoro’s production, our attention to ingredients, our sourdough, which with tradition, has been safeguarded for generations by the Fraccaro family.

Ingredients

New proposal with three Slow Food Presidia: the rose syrup (Liguria), produced with rose petals, water, sugar and lemon, the sea salt of the Cervia saltworks of the “Riserva Camillone” (Emilia Romagna), and the vanilla of Chinantla (Mexico). the dough is enriched with cubes of semi candied pears. Presented with the classic metal tin decorated in Panettone Excellent and Solid style. With Panettoni Fraccaro, produced with Slow Food Presidia, you will support the Slow Food Foundation for Biodiversity Onlus.

Other ingredients include, sourdough made by natural fermentation of flour and water, which the Fraccaro family has worked daily to keep alive since 1932; Italian-grown, type 0 flour, purchased by Molino Bigolin in Rossano Veneto (VI); Canadian Manitoba flour purchased by Molino di Pordenone; sugar from Italian-grown sugar beets processed by Italia Zuccheri in Minerbio (BO); French butter produced by Beuralia SAS in Quimper, Brittany; eggs from Parmovo in Colorno (PR); wildflower honey from Gardin in Barbarano, Vicentino (VI); essential oils extracted from Sicilian-grown citrus fruit from Aromatica Siciliana in Messina.

Production

A machine mixes the sourdough, flour, eggs and butter. After about 6 hours, another batch of the same ingredients is added and remixed. After 12 hours, vanilla, dates, candied fruit, honey and essential oils are added to the mix, and the dough is divided into one kilo (2.2 pounds) pieces. They are then allowed to rest for an hour. After being worked mechanically, they are shaped into balls and put into molds. After 8-10 hours, a cross shaped cut is made in the center of the forms before being baked in the oven for about an hour. After they are baked, the panettone are set upside down in a chiller to rest before being packaged.

Packaging

The product is transferred to the packaging plant where it is bagged and packed in tins. The narrative label is a Slow Food project that names the product, who produced it, and the whole chain of production.