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For many years now, during the Christmas season, I have been sharing with all my customers a product of excellence such as the "Panettone Artigianale".
I have chosen to collaborate with Pasticceria Rigacci for various reasons including the certainty of having a 100% handmade product created with the best raw materials.
The Panettone of the Rigacci Pastry Shop is the "King of Panettone".
I have been collaborating with Roberto Rigacci for three years and I am very proud to share his artisanal product, because my mission is to support small businesses: when you share good things in limited edition away from the mass market it is like accessing private and confidential information
The 2021 World Panettone Championship Final
The levels of this artisan panettone are very high, in fact in 2021 it reached the Final of the World Panettone Championship
Did you know that there is a competition that rewards the best panettone of the year?
In 2020, among the 200 participants in the competition held in Bari, a Tuscan Pastry Shop won, where the owner is a customer of Osteria di Casa Chianti.
Rigacci Roberto, in fact, runs the pastry shop together with his brother and father, and after years of passion they won the 2020 edition as the best chocolate panettone in Italy.
What's the difference with supermarkets that throw them at you?
So I asked Roberto directly and he kept me on the phone for an hour and a half: can you imagine talking for an hour and a half about Panettone! Not to mention the position of Belen's butterfly!
Sourdough and leavening hours?
The sourdough used is the one they made in 1998, and the leavening hours are 100!
Are we sure the butter is the same?
The butter used is exclusively Normandy butter, because Italian butter is white while Normandy butter is yellow, in fact they also call it "Golden Button".
The taste of Italian butter is light whereas this one is creamier and tastier because it is obtained from centrifuged cream, in order to maintain a taste as similar as possible to the one of milk. In Italy butter is obtained from cream which is the result of a previous processing of milk. This explains, among other things, why butter in French cooking is considered a real food, to be consumed raw in order to better taste its aroma.
How many doughs does Roberto make?
Unlike the Italian school, which requires two doughs, Roberto makes three to give the product more softness and fluffiness.
NEW: The "Ciocorum"
Let's discover it together.....
This is the latest creation of Pasticceria Rigacci in Limited Edition!
It is a panettone created with chocolate and rum.
4 types of chocolate...was one enough?
4 types of chocolate are used to give a unique result and make you enjoy it like a hedgehog, in fact it is used
- 31% 55% cocoa
- 31% 70% cocoa
- 31% 85% cocoa
- 7% 100% cocoa
It is used a part of Rum XO, therefore aged minimum 10 years and maximum 30 years and then it is also used a Rum Agricole from Martinique, which gives a floral and fruity taste.
But do you think, after reading Roberto's hard work in researching the products and experimenting with the various blends, the big distribution has all these mental problems?
Buy Cioccorum now,
in limited edition, elected in 2020 the best chocolate panettone in Italy.
La Morandina Moscato
I love this Moscato, especially at the end of a meal when paired with a product of excellence such as this Artisan Panettone
A Moscato produced in small quantities of the highest level!
100% White Muscat produced from vineyards in the commune of Castiglione Tinella. This sweet wine from Morandina winery is fragrant and amazes for its freshness as well as for its aromas of orange flowers.
Natural fermentation in autoclave for one month for a fat and persistent froth.
Grape juice in the mouth with that delicate effervescence that only a quality Moscato d'Asti can have.
La Morandina Moscato is the ideal companion for Rigacci's artisan Panettone.
Happy Panettone and a toast to Artisan Products