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Niko Romito has created two recipes for his panettone to celebrate Christmas: the classic and timeless one and a delicious chocolate version. Both are the result of the research on leavening and doughs carried out at Reale restaurant and are produced by the bread baking lab PANE in Castel di Sangro, with a process that requires three days and three following leavenings. Every panettone weighs 1 kg and is produced in limited series – 1,500 pieces for the Classic and 1,000 for the Chocolate one – and in a special package.
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