Galup Panettone – Traditional Wrapped 750 g

The Galup pastry shop has been making traditional Piedmont panettone since 1922. Only the best ingredients like free-range eggs, fresh whole milk, butter and selected wheat flour are used to make the cake. The mother yeast dough used for the panettone dates back to 1922 and is fed every day with water and flour.

The panettone contains nuts, candied fruits and whole almonds, the most popular and most traditional flavour. Thanks to the Christmas packaging, the classic panettone is a perfect gift for all connoisseurs of Italian delicacies.

Galup is a name, an original recipe, a unique and different way from all the others of making panettone and colomba.  Before Galup, the panettone was only the Milanese one.  The low panettone with hazelnut icing is an intuition of Pietro Ferrua, born in 1922 in the Langhe, Pinerolo by adoption. His idea, his recipe. An innovation, brilliant and tasty, that reinterprets an ancient Lombard tradition and a few years later inspires a new classic of Piedmontese fine pastry making: the Colomba Galup. Over time the recipe has been refined, but the personality of the dessert is always the same, the same one that Pietro Ferrua gave it and that in a few years earned his pastry shop the patent of Supplier to the Royal House.