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Galup Panettone filled with Streglio gianduja cream 1000g
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It was 1922. In Pietro Ferrua's bakery in Pinerolo, Galup was born. Two years later, in Turin, Pietro Arturo Streglio's laboratory opened, which soon became famous for the dough of his extraordinary Giandujotti. Today, the two confectionery excellences meet in the Gran Galup filled with Gianduja Streglio cream, covered in dark chocolate and praline grains of Italian Hazelnut "Tonda Gentile Trilobata". A century of great pastry tradition for a meeting of surprising sweetness.
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Conservare in luogo fresco ed asciutto ad una temperatura max di 18 ÷ 20°C.
Nutritional Values
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GALUP IS MORE
THAN JUST A BRAND.
IT IS A STORY STORY.
A BEAUTIFUL ITALIAN STORY SINCE 1922