The story of the Panettone is a soft and luminous one, made authentic by the skilful use of sourdough and embellished by swollen candied fruit and pulpy sultanas. The perfume of the genuine dairy butter is enveloped by the exotic aroma of Bourbon vanilla and the spicy notes of the citrus fruits of the South. The dome, sweetly burnished and studded with sugary grains, and crunchy almonds, reveals the magic at first taste.
A four-generation confectioner, with a strong international curriculum from Paris to London, from Singapore to Venice, Andrea Tortora has been at the helm of the restaurant of Norbert Niederkofler, three Michelin stars, at the Relais & Chateaux Rosa’s St. Hubertus since the summer of 2015. Alpina, in San Cassiano (Bz). Already Maestro Ampi, Andrea Tortora was awarded best Pastry Chef in Italy from the Gambero Rosso Guide for 2017.
His great passion for pastry today carries the name AT Patissier, his personal collection of Great Leavened Specialities: Panettone, PandOro and Uovo di Tortora, three great stories that speak of Italian tradition, creativity and taste.
A concept of exquisite craftsmanship that, thanks to the use of selected raw materials (soft wheat flour, sugar, powdered sugar, Tahiti vanilla, orange candied fruit, dark lemons, juicy raisins, whole almonds, acacia honey , dairy butter and fresh eggs) and the processing of sourdough (Carletto, created 15 years ago together with grandfather Vamor, always maintained and refreshed), offers panettoni and pandori on the market of incomparable taste and quality.
You can find the Panettone AT Patissier in our online grocery, together with a selection of fine ingredients we prepared for you for this Christmas.Buy Now
This post is also available in: Français