Zaghis Panettone and Pandoro

A slow leavening with sordought is the secret for our products aroma, fragrance and softness. Our natural sordough of 1964 is alive and it needs to be feed and renovated by our pastry chefs who preserves flavour and secrets wich features our Zaghis hand made specialites.

Fourty-eight hours are required to obtain the distinctive flavor of Zaghis leavened goods. We wait every day for the slow leavening of the sourdoug starter and the daugh, then the baking time and the natural cooling period, when panettones are flipped upside down so they can slowly and naturally cool down in order to mantain its top area puffed and crisp.

We select only the best row materials, such as fresh eggs from Italian free range hens; butter from top quality fresh milk cream; fresh milk from Veneto and Friuli Venezia Giulia Regions, “Millefiori” Honey from sustainable family beekeeping.
We believe that to get the best panettone, best ingredients are required, so we select hight quality products from different Italian Region such as Sicilian canded orange, Diamante smooth Cedar of Calabria, Williams pear from Po River or Mediterranean half-canded figs that with their pecular aromas give to our Panettoni their identity.