Pansucchio: the artisanal panettone that conquers at the first bite
Candied chestnuts, dark chocolate and Caribbean rum for a unique yeast product born of Ermanno Fiorentini’s intuition.
It was born in 2014 from an intuition of Ermanno Fiorentini, an expert lievitist in search of a panettone unlike any other.
Three key ingredients give it taste, elegance and refinement: candied chestnuts, dark chocolate and Caribbean rum.
Three classic pastry ingredients, loved by all, that combined together give life to a new and special panettone that immediately became the star of the table at Christmas.
A 100 percent artisan cake, crafted in the traditional way and made with the family’s mother yeast that has been preserved and regenerated for a good 70 years.
A product that everyone in the family worked on, even the father of the three brothers did his part by designing the first Pansucchio box and which today, although revisited, still shows the design of the Palazzo dei Papi in Viterbo done by Mr. Antonio Fiorentini.
The Pansucchio
The Name
After bringing Pansucchio to life, a name must be found for it.
After several attempts and proposals, the decisive idea comes from Fabiola, who takes inspiration from the Viterbo term “succhio” anciently used in local taverns to indicate drinking something alcoholic and here in reference to the presence of rum, which is combined with the ” pan” of panettone.
An odd name, original but sure to impress and able to stick in the memory.
Pansucchio became after a couple of years after its birth a registered trademark.
What Pansucchio looks like
Each Pansucchio is handcrafted, following the traditions of Italian pastry making and ensuring attention to detail at every stage of production.
Quality raw materials and Italian excellence such as candied chestnuts, extra dark chocolate, Caribbean rum, fresh sourdough starter, vanilla bean and butter are used.
Each Pansucchio is handcrafted from quality raw materials.
Their careful selection, harmonious and balanced combination, and respect for all stages of leavening help to ensure a high quality and great final product.
The processing is the classic panettone.
Dough with the family’s mother yeast, refreshed several times to make it strong and it is this excellent state of health that gives it a soft texture and greater digestibility.
After the various refreshments carried out we go to the first dough with 12 hours of rising followed by the second dough where we add the ingredients that will characterize the Pansucchio and give it that inimitable taste at the end the addition of the final ingredients, for another 12 hours of rising.
Indulge in a unique and irresistible taste experience!
“It was 1954 when our father created his sourdough starter, becoming the first artisan pastry chef in Viterbo to specialize and exploit its properties.
No one would have ever bet on it and instead that very yeast has turned 70 years old and today, as yesterday, it is cared for daily with daily refreshments. Mother yeast for a pastry chef is not simply an ingredient, but a true philosophy of life, and for our whole family it represents a true mission as well as a passion, the precious gift that our father left us, handing down with it teachings, techniques and secrets for perfect management.
Fundamental to the success of Pansucchio, when we are in the production period we refresh it several times so as to ensure optimal leavening and give the dough fragrance, fluffiness and no less important digestibility.”
Ermanno, Fabiola and Massimiliano, remembering dad Antonio
Our sourdough starter
WHY CHOOSE PANSUCCHIO?
01
100% handcrafted product with the highest quality ingredients
02
Natural leavening, with family sourdough starter with 70 years of history
03
Unique and irresistible taste, different from all other panettone cakes
04
Perfect as a Christmas gift
Be tempted by the goodness of our Pansucchio
A unique artisan panettone, with high-quality ingredients and natural leavening.
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