The famous Panettone Niko Romito, that is produced in the bread baking laboratory PANE in Castel di Sangro close to the three Michelin star restaurant Reale is on sale and available for distribution across Europe.
Only 2,000 pieces are produced in two versions, the classic and one with chocolate.
The daily baking process is long and accurate, the preparation takes place over three days and includes three progressive leavening phases. Flour, natural yeast, eggs, vanilla beans, butter, “Sulla” honey, home-made candied orange zests, chocolate pearls or golden raisins are the ingredients used to make this panettone. The process to make this panettone ensures that it is incrediibly soft and has a creamy texture.
The Italian chef, Niko Romito, is known for perfecting the art of baking making bread that has become famous around the world. the bread, created in the same laboratory, is also available in his restaurants Spazio Niko Romito in Milan and in Rome.
The panettone is a traditional Italian sweet that is made during the Christmas period. and that has become ubiquitous worldwide. It is a sweet bread loaf in the form of a cupola which extends from a cylindrical base. It originated from Milan and is usually prepared and enjoyed for Christmas and the New Year. It is normally allowed to leaven three times over a span of around 20 hours but Niko Romito has discovered that the best approach to make a perfect panettone is to increase the time of preparation to three days which creates an explosion of flavour and remains light and fragrant until the last bite.
Niko Romito’s panettone takes this to the top level as you would expect from a chef that has a baking laboratory adjacent to his three Michelin star restaurant.
Niko is a self-taught chef who has made it to the very top of the gastronomy world. He started cooking in 2000 when he was 26 years old. He had never gone to a cooking school or cooked in a restaurant. He was actually studying an economics degree at university with just a few exams away from graduation when he inherited the restaurant from his father and mother.
More details on how to order the Panettone Niko Romito can be found here.