Savory Panettone
Savory Panettone (2)
Savory Panettone (3)
Savory Panettone (4)
Savory Panettone (5)

Savory Panettone

Artisanal savory panettone with 16% Parmigiano Reggiano PDO and freeze-dried peppers. Natural starter, fresh eggs, and selected butter. A table-worthy leavened bake that reinvents tradition in a savory key.

Panettone has always had a convivial spirit: made to be shared, brought to the table, and cut together. Cardenà’s savory panettone honors this tradition while reinventing it — not as an end-of-meal treat, but as the star of a table that loves surprises.

At the heart of this leavened bake is Parmigiano Reggiano PDO at 16%: one of the most iconic ingredients in Italian dairy tradition, chosen for its deep savoriness and its ability to give character to every dough. Alongside it, freeze-dried peppers — red and yellow — add a sweet, slightly aromatic note, balancing the richness of the cheese with an unexpected freshness.

The dough is made in the Cardenà workshop with the natural starter we’ve cultivated for 40 years, enriched with fresh eggs, selected butter, fresh whole milk, and a touch of black pepper that rounds out the aromatic profile. No decorations: just the soft, airy structure of an artisanal leavened bake built on the quality of its ingredients.

How to enjoy it:

  • As a starter or aperitif, thinly sliced
  • Paired with cured meats and aged cheeses
  • As the centerpiece of a special aperitivo
  • Gift-boxed for lovers of authentic, original flavors

Available from September, artisanal production in the Marche region, shipping throughout Italy and Europe.

45,00 €

Pagina prodotto

Nutritional values

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Energy Value (kcal)
N/D
Energy (kJ)
N/D
Carbohydrates
29.8 g
of which sugars
2.1 g
Fats
N/D
of which saturated
11.2 g
Protein
N/D

INGREDIENTS

Type 0 wheat flour, fresh eggs, butter (milk), Parmigiano Reggiano PDO 16% (milk, salt, rennet), fresh whole milk, freeze-dried peppers 3% (red pepper, yellow pepper), natural starter (wheat flour, water), salt, brewer’s yeast, black pepper.

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