Scarpato

Scarpato uses only natural yeast from white mother, handed down from 1888 and refreshed every day of the year by their chefs, with the addition of water and flour, to always give new nourishment to microorganisms that release natural components and create the rising of the dough. In Confectionery Scarpato, making panettone requires three days. Three days of calm, patience, care and respect of natural cycles.

Panettone Classico in Cellophane Bag

Scarpato

Panettone Lemon Cinquecento

Scarpato

Panettone Cioccolato Cinquecento

Scarpato

Panettone Ciocco Fichi

Scarpato

Panettone Offella Antica Verona

Scarpato

Panettone Veneziana con Arancia di Sicilia

Scarpato

Panettone Chocolate Raspberry Mousse

Scarpato

Baba in Rhum

Scarpato

Dolce Natale Vegan Panettone

Scarpato

Pumpking Panettone

Scarpato

Panettone Ricotta e Frutti Rossi

Scarpato

Panettone Marron Glace Cinquecento

Scarpato

Panettone filled with Gianduja Chocolate Cream

Scarpato

Panettone Ciocco Pera

Scarpato

Dark Chocolate & Ginger Panettone

Scarpato

Panettone Cinquecento

Scarpato

Panettone Champagne Veuve J. Lanaud

Scarpato