The Panettone Niko Romito is produced at the bread baking laboratory PANE, in Castel di Sangro in two versions: Classic and With Chocolate.
The daily baking process is long and extremely accurate, the preparation is over three three days and includes three progressive leavening phases. Flour, natural leaven, eggs, vanilla beans, butter, “Sulla” honey, home-made candied orange zests, chocolate pearls or golden raisin.
The process guarantees a Panettone with an incredible soft and creamy texture, particularly rich in natural aromas. The Panettone Niko Romito is an explosion of flavor and remains light and fragrant until the last bite.
Only 2,000 pieces produced, made with lots of love and boxed in a special packaging.
Buy Niko Romito's Panettone
“Declinazioni”: that’s the name we’ve chosen for our preserves, made with fruit from the Casadonna grove and surrounding territory, with practically no added sugar. Apple, Peach, Pear, Strawberry, Orange, Raspberry, Cherry and Grape: prepared exclusively with natural ingredients, without thickeners or flavorings. Excellent for baking at home or paired with cheese and game. For more info: email@example.com
Honey, the world’s first sugar. Used by the Romans as a sweetener, as an ingredient in beer production and as a food preservative, it was also valued for its curative properties. Our bees buzz around the Casadonna grounds to produce a delicate millefiori in collaboration with Mieli Thun, a famous Trentino firm belonging to Andrea Paternoster, which has been making honey for generations. Every year, Paternoster holds a seminar on apiculture for the students at Niko Romito Formazione. Our honey boasts an intense golden color with orange highlights and a fragrance characterized by crisp notes of flowers and candied fruit. For more info: firstname.lastname@example.org
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