Panettone Panbrillo

"Croccantino" is the flagship of the confectionery tradition from "La Provenzale" .

The internal dough, made with chopped hazelnuts and almonds, caramelized with sugar and honey, is spread by hand with a rolling pin. Originally the cover was made with naspro, cocoa icing and sugar, then replaced by a very fine layer of dark chocolate.

"Pollicini" are made with a traditional dough of Apulian flour enriched with wheat germ, Bombino wine, a white vine among the oldest and most widespread of the South, and extra virgin olive oil of pure Peranzana olives, and, in this case, with an addition of chocolate and chili pepper.