Panbriacone Toscano Pasticceria Bonci
Born from an original idea of the Bonci Brothers, Panbriacone becomes the protagonist of every table set to amaze its guests with a naturally leavened cake with a mocking and impertinent name, but with an elegant and refined taste. The encounter between the oriental scents of the Corinthian grapes and the true aromas of raisin wines can amaze even the most demanding palates. A recipe rich in brio to be enjoyed all year round.
Naturally leavened bakery confectionery product with selected raisins, soaked in raisin syrup with raisin wines
soft wheat flour type 0, sugar, butter, selected raisins 7%, whole pasteurized eggs, natural yeast, alcoholic syrup (alc. 14% vol.) of imbibition (water, sugar, ethyl alcohol, raisin wine concentrate, natural flavors) 27%; natural flavor: natural vanilla extract, salt. In the same laboratory are processed and used: almonds, walnuts, hazelnuts, pistachios, sesame, peanuts, milk powder, milk protein, soy lecithin. Product without preservatives and colorants.
About the Producer, Pasticceria Bonci :
In 1953 Giuseppe and Gino, sons of the land, decided to become “shop boys” and opened the first nucleus of the Bonci company, first bakery, then pastry shop, which in almost seventy years has carried on confectionery traditions and productive innovation.
Panbriacone is the undisputed king of their production. In addition to the leavened products, as well as classic panettone, logs and doves, we can find traditional cakes and pastries with cantucci. Remaining faithful to the confectionery tradition, today the company has developed new products and new techniques, also dedicating itself to chocolate, collaborating with the master Michele Mezzasoma.