The panettone recipe that came out of the Pietro and Regina Ferrua oven for the fi rst time in 1922 and made the fortune of their pastry. The panettone that changed the panettone and from which everything was born: low, with a larger surface and the glaze handmade by Monsù Ferrua with a special hazelnut, the Tonda Gentile trilobata of the Langhe, today IGP Piedmont Hazelnut. A creation that, after almost a century, our customers can still enjoy in its original form and in the creative reinterpretation of our pastry chefs.

A creation that, after almost a century, our customers can still enjoy in its original form and in the creative reinterpretation of our pastry chefs.