Panarello began in Genoa, Italy in the 19th Century when Francesco Panarello was hired as the chief confectioner in a bakery in Via Porta d'Archi. The popularity of his rich, tasty desserts led to the bakery becoming more a confectioner. In 1885, at just 17, Francesco took over the bakery and unwittingly began a "sweet" story lasting more than a century. Today, they have shops in Milan, Genoa, Chiavari and Rapallo. They are the confection leaders in the northwest of Italy, in particular Liguria, Piedmont and Lombardy. Their Lagaccio biscuits are the unparalleled leader in Liguria.
What is their secret? All of their leavened products use a natural yeast which is continuously reproduced with the same recipe dating back to 1885. Still family run, the tradition continues.
Nutritional information coming soon!
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Perishable foods are optimally packed and temperature controlled with kraft void fill and non-toxic refrigerant gel packs. To further contain temperature escalation, we fill any empty space with specialized foam to minimize air circulation.
Please join our efforts to be mindful of our environment and extend the life-cycle of our packaging, by reusing the gel packs to keep your next picnic or road trip fare cool.
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