Fiasconaro X Dolce & Gabbana Panettone with Hazelnuts & Manna Dough

The collaboration between the creativity of Dolce&Gabbana and the confectionery artistry of Fiasconaro results in a unique recipe: the typical Milanese panettone, revisited with the flavours of Sicily. The shared ingredients of this extraordinary union between North and South are respect for tradition, the courage to experiment, the quest for perfection and the pursuit of beauty. However, it is above all a love for artisanal production, entirely ‘Made in Italy,’ that brings together the highest expressions of fashion and pastry.

Manna belongs to the Madonie before it belongs to pastry. And it is precisely this that makes this variant different from the others.

The panettone, without raisins and candied fruit, has a manna dough and a glazed coating with nuts. The package also includes a 200 g jar of manna cream with a spreader, to be added to the slices at the time of tasting.

The result is a gift that starts from a deeply local ingredient and brings it inside one of the most recognizable packages of the Dolce & Gabbana collection.

Key features

• Madonie Manna: the ingredient that gives identity to the dough and the included cream.
• Sicilian Hazelnuts: accompany the coating and add a toasted note.
• Without raisins and candied fruit: the profile remains centered on manna, nuts, and cream.
• Manna cream: 200 g jar with spreader included.
• 1 kg total format: 800 g of panettone + 200 g of cream.
• Natural leavening: Fiasconaro processing in Castelbuono.
• Dolce & Gabbana tin: a package to keep even after the holidays.

An ingredient that speaks of the Madonie

Among pistachio, citrus, and chocolate, manna is perhaps the ingredient that requires less commercial explanation and more storytelling. It is a raw material linked to the territory of Castelbuono and the Madonie, and it is precisely this link that makes the panettone interesting.

The cream then allows you to find its taste in a more direct way, slice after slice.