The familiar dome-shape and aroma of sweet spices can only mean one thing: panettone. And not just any panettone, but those made by Vincente Delicacies deep in the heart of Sicily. This Classical edition is Vincente Delicacies staple panettone, punctuated with dried raisins and candied oranges to give it a sweet but citrusy flavour, reminiscent of Christmas. Using only the best raw materials harvested from the Bronte territory, these panettoni have either an almond or pistachio base, creating a flavoursome and fluffy dough. The rest of the ingredients used to make the panettone are deeply rooted in Sicily’s history and products of the Arab invasion that brought not only their culture but also their method of cooking.

Vincente Delicacies, an artisan pastry laboratory based in Bronte, is a place of traditional Italian craftsmanship, using the same recipes that have been used in Sicily for centuries. It began over 20 years ago as a small shop but has grown to a large business of 45 employees, with this sometimes stretching to 100 during busy production periods. Despite the success and growth, the process of making the panettone has remained steadfast and highly skilled. It is formed by a 24-hour natural leavening process with a “mother” yeast base that has been nurtured and preserved by Vincente for more than forty years, in keeping with ancient practices that have remained unchanged over time.

To maintain optimum freshness, the dome-shaped bread is masterfully packaged in beautiful high-quality paper and wrapped in a timeless gold ribbon. Though the panettone is undoubtedly our favourite, Vincente also produces high-quality nougats and spreadable creams, all based around the pistachios.