Il Panettone

For the Iaccarino family, Christmas is a sincere and authentic celebration that puts food at its centre as a universal language, a bridge between the generations of yesterday, today and tomorrow. It is a time to gather around a well-laid table and share a panettone whose flavours and aromas carry the DNA of our land.

Panettone does not historically belong to the recipes of the South, but it crossed those borders long ago, leaving every place free to make it its own through local ingredients. The recipe, created by Ernesto Iaccarino, is entrusted to a great master of leavened baking in a specialised local workshop. Don Alfonso 1890 has always selected not only ingredients but also suppliers: entrusting its recipe to people who work in the area means valuing their skills, to achieve the excellence the product deserves.

The citrus of Punta Campanella

The heart of the panettone is its candied citrus, starting with the organic lemons of Le Peracciole, the small corner of the world overlooking Capri that lies at the centre of the Iaccarino approach to land and cooking. Ernesto Iaccarino personally selects every ingredient and follows each step with local artisans, from production to candying.

Sourdough and 36 hours of rising

The sourdough mix matures for 36 hours, giving a soft, light panettone with a rounded dome, a dark crust and a deep yellow crumb with a generous open texture. Juicy sultanas and candied fruit make every bite different. On the nose, the scent of Christmas – butter, good yeast and Madagascar Bourbon vanilla – meets the citrus notes of the Coast, for an indulgent, fresh and unmistakable cake.

Size: 1 kg · Shipping from 1 December.

Product details

Free shipping in Italy on orders of €150 or more; below this threshold the cost is calculated at checkout. Every parcel is packed by hand in Sant’Agata sui Due Golfi.

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