Let me tell you a story

The story of Vincenzo Faiella lies in the slow processing guided by the natural rhythm of sourdough, by technique and by his constant search for the finest ingredients. “Panettone requires patience, knowledge and respect for the raw material,” he explains. From his laboratory in San Marzano sul Sarno, in the province of Salerno, come eleven interpretations: the Classic panettone; the Pistachio (with chocolate glaze and crumble); the Coffee version (with chocolate chips and artisan-roasted blends); Chocolate and Rum; and the Rocher, with hazelnut both in the ganache and the chocolate glaze.
This year’s novelty is Zabaglione and Amarena: white-chocolate chips flavored with zabaglione are incorporated into the dough and, after baking, some remain firm while others partially melt; the candied sour cherries introduce an acidic note.
Alongside the Limoncello version, with liqueur cream, he also offers large leavened cakes enriched with fruit.

@pasticceriainternazionale.com