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.
The original recipe, with a higher percentage of butter in the dough to make it even softer and a richer and more crunchy coating, thanks to the IGP Piedmont hazelnut glaze garnished with toasted whole almonds and sugar grains. A sumptuous variant, which in 1937 allowed Galup to conquer the most gluttonous palates and the patent of Offi cial Supplier of the Real Casa, whose heraldry still accompanies the brand in its packaging. The Gran Galup is the Galup in its best form.