{"title":"Cipriani Sweet Pastries","description":"\u003ch2 id=\"speakable-headline\"\u003eCipriani Sweet Pastries, Biscotti and Panettone from Harry's Bar\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eHere you will find Cipriani's sweet pastries: the crispy Biscotti dell'Harry's Bar to go with your espresso and the Italian Christmas classic Panettone, available either hand-wrapped or in a round metal tin. Small pastries, big tradition from Venice.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCipriani Sweet Pastries\u003c\/strong\u003e brings together the sweet side of the Venetian establishment: butter cookies for coffee and the Italian holiday cake, Panettone. Three products, all originating from the kitchen of Harry's Bar.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\u003ch3\u003eThe sweet side of Harry's Bar\u003c\/h3\u003e\n\n\u003cp\u003eWhen thinking of Harry's Bar in Venice, most people immediately think of the Bellini or the pasta, rarely the pastries. Yet sweet cuisine has always been a part of the house, in the form of small butter cookies served with espresso and the classic Christmas cake that can be found on almost every Italian table in December.\u003c\/p\u003e\n\n\u003cp\u003eCipriani Sweet Pastries combines both traditions: the Biscotti dell'Harry's Bar for everyday, and the Panettone for the holidays. Two completely different pastries that share one thing in common: few, but high-quality ingredients rather than long ingredient lists.\u003c\/p\u003e\n\n\u003cp\u003eIn Italy, this minimalist approach is often simply called \u003ci\u003epasticceria casalinga\u003c\/i\u003e, homemade pastry, as opposed to mass-produced industrial goods. This is exactly the standard Cipriani aims for with both products, the biscotti and the panettone alike.\u003c\/p\u003e\n\n\u003cp\u003eThe house was founded in 1931 by Giuseppe Cipriani in an alleyway near St. Mark's Square in Venice, where guests like Ernest Hemingway soon began to frequent. His son, Arrigo Cipriani, later took over management and once summarized the house philosophy as follows: \"Fewer ingredients, better quality.\" This restraint is still found today in every recipe from the house, including the sweet pastries.\u003c\/p\u003e\n\n\u003ch3\u003eBiscotti and two Panettone variants at a glance\u003c\/h3\u003e\n\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/cipriani-biscotti-dellharrys-bar\"\u003eBiscotti dell'Harry's Bar\u003c\/a\u003e come in a mint-green 200-gram tin in the typical Cipriani design. These are small, square butter cookies that get a particularly crispy note from the addition of some rice flour, not unlike flat shortbreads. At Harry's Bar itself, they are classically served with an espresso or cappuccino.\u003c\/p\u003e\n\n\u003cp\u003eFor Panettone, Cipriani offers two packaging variants of the same recipe: the \u003ca href=\"\/en\/products\/cipriani-panettone-handverpackt\"\u003ehand-wrapped Panettone\u003c\/a\u003e weighing 1 kilogram, wrapped by hand in the Cipriani design, and the \u003ca href=\"\/en\/products\/cipriani-panettone-metalldose\"\u003ePanettone in a metal tin\u003c\/a\u003e, also 1 kilogram, in a round tin that vaguely resembles a hatbox and can be reused after consumption.\u003c\/p\u003e\n\n\u003cp\u003eBoth Panettone variants share the same recipe: flour, butter, eggs, raisins, and natural yeast, intentionally without candied fruits, which are standard for many other Panettone producers. Those who do not like candied orange peel or citron will find a more minimalist, classic version here.\u003c\/p\u003e\n\n\u003cp\u003e5 ingredients for a whole cake; this is a conscious reduction compared to many industrially produced panettones, which feature significantly longer ingredient lists with emulsifiers and flavorings. However, this brevity makes production more demanding, because without additives to mask quality, every single ingredient must be of the highest caliber.\u003c\/p\u003e\n\n\u003cp\u003eThree products, two occasions: the biscotti for your daily espresso, the panettone, whether hand-wrapped or in a tin, for the Christmas season and as a gift.\u003c\/p\u003e\n\n\u003cp\u003eThe Cipriani company headquarters is still located at San Marco 1323 in Venice, just a few minutes' walk from Harry's Bar. From there, the entire range is coordinated, from pasta and sauces to sweet pastries, always following the same principles of their own unique recipes.\u003c\/p\u003e\n\n\u003ch3\u003ePanettone, the Christmas cake with a long history\u003c\/h3\u003e\n\n\u003cp\u003ePanettone originally comes from Milan, where it has been baked for centuries during the Christmas season—airy, tall, and with a characteristic dome shape. Traditionally, production takes several days, as the dough must rise multiple times with natural yeast before it is baked, a process that gives the cake its particularly fluffy structure.\u003c\/p\u003e\n\n\u003cp\u003eAccording to a well-known legend, the name comes from a Milanese baker's apprentice named Toni who, in the 15th century (around 500 years ago), baked a cake for his struggling master using the last ingredients left in the bakery: flour, butter, eggs, and raisins. \"Pan de Toni,\" Toni's bread, evolved over the centuries into today's Panettone. The story is not documented, but it shows that even back then, a few good ingredients were worth more than a long list.\u003c\/p\u003e\n\n\u003cp\u003eCipriani intentionally relies on restraint in their version: no candied fruits, no unnecessary additives, just flour, butter, eggs, raisins, and natural yeast in a carefully balanced ratio. Like with the Bellini and the house pasta sauces, this reduction to a few high-quality ingredients runs through the entire Cipriani assortment.\u003c\/p\u003e\n\n\u003cp\u003eAs a drink pairing for Panettone, tea or coffee is classic, but a glass of Prosecco also goes well with it, especially for the New Year. Those who have tried the Bellini from our \u003ca href=\"\/en\/collections\/cipriani-aperitivo-getranke\"\u003eCipriani Aperitivo \u0026amp; Drinks\u003c\/a\u003e collection will appreciate the combination with this moist cake.\u003c\/p\u003e\n\n\u003cp\u003eA practical tip: To ensure the Panettone stays moist for as long as possible, it is recommended to keep it in the bag until it is ready to be served, rather than unpacking it days in advance. Otherwise, the crust dries out faster than the soft core.\u003c\/p\u003e\n\n\u003ch3\u003eBiscotti dell'Harry's Bar, small but with character\u003c\/h3\u003e\n\n\u003cp\u003eRice flour is no coincidence in butter cookies: it contains no wheat gluten and therefore makes the dough more crumbly and crisp than pure wheat flour—a trick that many Italian bakeries have been using for generations. In the Biscotti dell'Harry's Bar, this addition provides the characteristic, slightly sandy bite.\u003c\/p\u003e\n\n\u003cp\u003eUnlike the Panettone, which is in demand primarily in winter as a seasonal holiday cake, the biscotti work all year round. Stocking up on these in your kitchen is worthwhile regardless of the season, whereas the pre-Christmas period is the obvious time to reorder Panettone.\u003c\/p\u003e\n\n\u003cp\u003eThe square, flat shape is reminiscent of classic shortbreads, but differs in taste due to the Italian recipe: pure butter instead of margarine, less sugar, and a more concentrated butter flavor. They are equally suitable for your morning espresso or as a small treat with afternoon coffee.\u003c\/p\u003e\n\n\u003cp\u003eThe 200-gram tin is intentionally kept compact, meant for daily use rather than large-scale storage. Those who frequently host guests for coffee would do well to order two tins at once.\u003c\/p\u003e\n\n\u003cp\u003eThe tin itself also has a practical use beyond consuming the contents: in the mint-green Cipriani design, it can easily be reused for sewing kits, small tools, or as a second cookie jar—a small side effect you only notice once the last biscotti have already been eaten.\u003c\/p\u003e\n\n\u003ch3\u003eServing and gifting sweet pastries\u003c\/h3\u003e\n\n\u003cp\u003eAs a guest gift or a small token of appreciation, the Panettone in the metal tin is particularly well-suited, as the tin itself makes a high-quality impression and can be reused afterward for cookies or trinkets. The hand-wrapped Panettone is a slightly less complicated but equally good alternative for your own table.\u003c\/p\u003e\n\n\u003cp\u003eA small rule of thumb applies when cutting Panettone: do not cut it into thin slices like a normal cake, but rather into wedges from top to bottom, so the airy structure does not get compressed. A sharp, long knife makes it easier to cut cleanly through the high dome.\u003c\/p\u003e\n\n\u003cp\u003ePanettone is best served at room temperature, meaning it should be taken out of a cool pantry about 60 minutes before cutting, rather than being served directly from the refrigerator. This allows the aroma of the butter and yeast to unfold much more completely than it would when chilled.\u003c\/p\u003e\n\n\u003cp\u003eThe biscotti, in turn, are great to gift in portions, perhaps together with a pack of coffee or a small selection from our \u003ca href=\"\/en\/collections\/cipriani-feinkost\"\u003eCipriani Delicatessen\u003c\/a\u003e collection, to create a little Italian breakfast set.\u003c\/p\u003e\n\n\u003cp\u003eThose seeing both Panettone variants side-by-side may quickly wonder which is more appropriate. Rule of thumb: If the Panettone is going on a journey, for example as a gift for relatives, the sturdy metal tin protects the delicate cake better against being crushed in a suitcase or bag than the hand-wrapped version.\u003c\/p\u003e\n\n\u003ch3\u003eCipriani Sweet Pastries for coffee breaks and holidays\u003c\/h3\u003e\n\n\u003cp\u003eTwo pastries, one house, one shared standard: few, high-quality ingredients instead of long lists. Whether as a daily accompaniment to espresso or as a festive highlight at the end of the year, both carry the unmistakable signature of Harry's Bar.\u003c\/p\u003e\n\n\u003cp\u003eThose who want to discover even more from this house can find the complete selection in the \u003ca href=\"\/en\/collections\/cipriani-food\"\u003eCipriani Food collection\u003c\/a\u003e, from \u003ca href=\"\/en\/collections\/cipriani-eiernudeln\"\u003eegg pasta\u003c\/a\u003e and delicatessen items to the Bellini. And for those looking for a whole world of indulgence beyond Cipriani, you will find what you are looking for in our selection of \u003ca href=\"\/en\/collections\/italien\"\u003eItalian specialties\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eA slice of Panettone, a cup of coffee, a few biscotti on the side: that's all it takes for a little moment of Venice at home.\u003c\/p\u003e","products":[{"product_id":"cipriani-biscotti-dellharrys-bar","title":"Harry's Bar Biscuits","description":"\u003ch2 id=\"speakable-headline\"\u003eBiscotti dell'Harry's Bar, crunchy butter biscuits with rice flour\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eCipriani Biscotti dell'Harry's Bar are small, square butter biscuits that come in a mint-green 200-gram tin, made extra crunchy by a touch of rice flour. Served with espresso or cappuccino at Harry's Bar in Venice, they bring that coffee house experience to your home, even without a view of the Grand Canal.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBiscotti dell'Harry's Bar by Cipriani\u003c\/strong\u003e are small, square butter biscuits from a mint-green 200-gram tin; similar to flat shortbread, but exceptionally crunchy thanks to the rice flour. They are made using the same recipe that has accompanied espresso at Harry's Bar in Venice for decades.\u003c\/p\u003e\n\n\u003ch3\u003eRice flour instead of pure wheat flour, for added crunch\u003c\/h3\u003e\n\n\u003cp\u003eIn addition to wheat flour, the biscotti also contain rice flour, an ingredient not typically found in shortbread, which provides their distinctive crunch.\u003c\/p\u003e\n\n\u003cp\u003eButter, eggs, and milk powder give the biscotti their delicate, crumbly texture, while cane sugar provides a mild, not-too-sweet note.\u003c\/p\u003e\n\n\u003cp\u003eThe mint-green metal tin in the Cipriani design protects the 200 grams of biscuits from moisture and is perfect for reusing after they are gone, for instance to store small kitchen utensils.\u003c\/p\u003e\n\n\u003cp\u003eThe square, flat shape of the biscotti is reminiscent of classic shortbread, but differs significantly in texture: crunchier and less crumbly.\u003c\/p\u003e\n\n\u003cp\u003eWithout elaborate additives and with a short list of basic ingredients, the flavor of the butter and rice flour remains clearly defined.\u003c\/p\u003e\n\n\u003cp\u003eKept tightly closed, the tin stays fresh for several weeks, which is practical for those who do not want to consume all 200 grams at once.\u003c\/p\u003e\n\n\u003ch3\u003eWith espresso, cappuccino, or as a small treat\u003c\/h3\u003e\n\n\u003cp\u003eTraditionally, the biscotti are served at Harry's Bar with an espresso or cappuccino, providing a subtle contrast to the bitterness of the coffee.\u003c\/p\u003e\n\n\u003cp\u003eThe biscotti also pair well with afternoon tea, as their subtle sweetness does not overpower more delicate tea notes.\u003c\/p\u003e\n\n\u003cp\u003eAnyone looking for a little something after a meal will find these biscotti an unobtrusive alternative to heavier pastries.\u003c\/p\u003e\n\n\u003cp\u003eFor a Venetian breakfast, the biscotti can be arranged next to a \u003ca href=\"\/en\/products\/cipriani-panettone-handverpackt\"\u003ehand-wrapped Panettone\u003c\/a\u003e, two baked goods from the same producer.\u003c\/p\u003e\n\n\u003cp\u003eThe biscotti are also a great addition to a festive table, complemented by a slice of \u003ca href=\"\/en\/products\/cipriani-panettone-metalldose\"\u003ePanettone in a metal tin\u003c\/a\u003e for a larger platter of treats.\u003c\/p\u003e\n\n\u003cp\u003eThose looking for more classic sweet pastries from Harry's Bar will find them together in our \u003ca href=\"\/en\/collections\/cipriani-suessgebaeck\"\u003eCipriani Sweet Pastries\u003c\/a\u003e selection.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the kitchen of Harry's Bar in Venice\u003c\/h3\u003e\n\n\u003cp\u003eGiuseppe Cipriani opened his bar near Piazza San Marco in Venice in 1931, where, in addition to Hemingway, the house's simple but meticulous cuisine was born.\u003c\/p\u003e\n\n\u003cp\u003eHis son, Arrigo Cipriani, continued the recipes, including those for the biscotti, which are baked in a small family business according to the strict Harry's Bar standards.\u003c\/p\u003e\n\n\u003cp\u003e\"Fewer ingredients, better quality\" – this principle of Arrigo Cipriani also applies to the biscotti: butter, flour, sugar, and eggs, without unnecessary additives.\u003c\/p\u003e\n\n\u003cp\u003eLike the pasta, pasta sauces, and red wine vinegar of the house, the biscotti stand for the same philosophy: artisanal, minimalist, and clear in taste.\u003c\/p\u003e\n\n\u003cp\u003eEven though Harry's Bar is now a destination for travelers from all over the world, the recipe for the biscotti has barely changed, remaining true to itself for decades.\u003c\/p\u003e\n\n\u003ch3\u003eOnly remove from the tin just before serving\u003c\/h3\u003e\n\n\u003cp\u003eTake the biscotti out of the tin shortly before serving so that they remain crunchy until the very last piece, rather than losing their texture to ambient moisture.\u003c\/p\u003e\n\n\u003cp\u003eIn this way, a small tin of butter biscuits becomes a piece of Venetian coffee house culture for your own table.\u003c\/p\u003e","brand":"Cipriani Food","offers":[{"title":"200 g","offer_id":53071262941518,"sku":"040CIP2471","price":12.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cipriani-biscotti-dell-harry-s-bar.jpg?v=1750981468"},{"product_id":"cipriani-panettone-metalldose","title":"Panettone – Metal Tin","description":"\u003ch2 id=\"speakable-headline\"\u003ePanettone in a metal tin, Christmas cake in a round gift container\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eCipriani Panettone in a metal tin is a fluffy, 1-kilogram Christmas cake with 23 percent raisins, packaged in a round metal tin reminiscent of a hatbox in the Cipriani design. Baked without candied fruits, the tin remains as a gift and storage container after the cake has been enjoyed.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePanettone in a metal tin from Cipriani\u003c\/strong\u003e is a fluffily baked Christmas cake with 23 percent raisins, containing no candied fruits, and packaged in a round metal tin in the Cipriani design. The 1-kilogram piece and the reusable tin make it a gift that lasts beyond the holidays.\u003c\/p\u003e\n\n\u003c!--nl--\u003ch3\u003eA round tin like a hatbox\u003c\/h3\u003e\n\n\u003cp\u003eThe large, round metal tin resembles a hatbox in shape and size, printed with the turquoise Cipriani design that makes the brand instantly recognizable.\u003c\/p\u003e\n\n\n\u003cp\u003eUnlike paper packaging, the metal tin remains after consumption, serving as a practical container for cookies, small kitchen utensils, or as a decorative object.\u003c\/p\u003e\n\n\n\u003cp\u003eInside, the cake is also wrapped in a protective cover that keeps it from losing moisture during transport and until the tin is opened.\u003c\/p\u003e\n\n\n\u003cp\u003e23 percent raisins are the only sweet addition in the dough; you will deliberately look in vain for candied citrus fruits in this recipe.\u003c\/p\u003e\n\n\n\u003cp\u003eFresh milk and an invert sugar syrup complement the basic ingredients of flour, butter, egg yolk, and natural yeast for an especially moist crumb.\u003c\/p\u003e\n\n\n\u003cp\u003eWhen sliced, it reveals the typical stringy texture of the dough, a sign of the long fermentation time with natural yeast instead of quick leavening agents.\u003c\/p\u003e\n\n\n\u003ch3\u003eA gift that lasts beyond the holidays\u003c\/h3\u003e\n\n\n\u003cp\u003eWhere the simpler paper packaging of the \u003ca href=\"\/en\/products\/cipriani-panettone-handverpackt\"\u003ehand-wrapped Panettone\u003c\/a\u003e is disposed of after unpacking, the metal tin often finds a second purpose in the household.\u003c\/p\u003e\n\n\n\u003cp\u003eAs a guest gift for a Christmas party or as a token for the end of the year, the tin looks festive and high-quality even before it is opened.\u003c\/p\u003e\n\n\n\u003cp\u003eOnce unpacked and sliced, the Panettone pairs well with tea or coffee in the afternoon, or served with a glass of Prosecco, it becomes a festive dessert finish.\u003c\/p\u003e\n\n\n\u003cp\u003eCombined with the \u003ca href=\"\/en\/products\/cipriani-biscotti-dellharrys-bar\"\u003eBiscotti dell'Harry's Bar\u003c\/a\u003e, it makes a small pastry duo for the holiday table.\u003c\/p\u003e\n\n\n\u003cp\u003eThose looking for more classics from the same kitchen can find them together in our \u003ca href=\"\/en\/collections\/cipriani-suessgebaeck\"\u003eCipriani Sweet Pastries\u003c\/a\u003e selection.\u003c\/p\u003e\n\n\n\u003ch3\u003eFrom the bakery of Harry's Bar in Venice\u003c\/h3\u003e\n\n\n\u003cp\u003eIn 1931, Giuseppe Cipriani opened his bar near Piazza San Marco in Venice, where the recipes for pastries and cakes were created alongside the pasta.\u003c\/p\u003e\n\n\n\u003cp\u003eHis son Arrigo Cipriani continued the tradition; today, the Panettone is produced in the same small family bakery as the biscotti and the other sweets of the house.\u003c\/p\u003e\n\n\n\u003cp\u003e\"Fewer ingredients, better quality\" – this principle also applies to the metal tin version: flour, butter, eggs, raisins, and natural yeast, without unnecessary additives.\u003c\/p\u003e\n\n\n\u003cp\u003eAs with the house's pasta, pasta sauces, and biscotti, the focus for the Panettone is more on reducing it to a few, carefully selected ingredients than on any list of additives.\u003c\/p\u003e\n\n\n\u003cp\u003eEven though Harry's Bar is a destination for travelers from all over the world today, the Panettone recipe has remained virtually unchanged for decades.\u003c\/p\u003e\n\n\n\u003ch3\u003eToast a slice, serve with mascarpone\u003c\/h3\u003e\n\n\n\u003cp\u003eToast a slice of Panettone briefly and serve with a little mascarpone; this turns the Christmas classic into a small dessert in its own right.\u003c\/p\u003e\n\n\n\u003cp\u003eThus, one kilogram of dough and raisins becomes a piece of Italian holiday tradition that remains in the house even after the last piece is gone.\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Cipriani Food","offers":[{"title":"1 kg","offer_id":53071265169742,"sku":"040CIP2350","price":48.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cipriani-panettone-metalldose.jpg?v=1750981577"},{"product_id":"cipriani-panettone-handverpackt","title":"Panettone – hand-packed","description":"\u003ch2 id=\"speakable-headline\"\u003eHand-wrapped Panettone, airy Christmas cake with raisins\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eCipriani hand-wrapped Panettone is an airy, 1-kilogram Christmas cake containing 23 percent raisins, baked with natural yeast and no candied fruit. Hand-wrapped in turquoise paper with the Cipriani logo, it makes a premium gift for the holidays and a perfect accompaniment to tea, coffee, or prosecco.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eHand-wrapped Panettone by Cipriani\u003c\/strong\u003e is an airy, baked Christmas cake with 23 percent raisins, no candied fruit, and hand-wrapped in turquoise paper with Cipriani branding. The 1-kilogram piece is enough for a larger group at the holiday table.\u003c\/p\u003e\n\n\n\u003ch3\u003eNatural yeast and raisins instead of candied fruit\u003c\/h3\u003e\n\n\n\u003cp\u003eUnlike many classic panettones, this one intentionally omits candied citrus fruit; instead, 23 percent raisins provide the only sweet filling in the dough.\u003c\/p\u003e\n\n\n\u003cp\u003eNatural yeast instead of fast-acting leavening agents requires more time to rise, but it makes the dough especially airy and light.\u003c\/p\u003e\n\n\n\u003cp\u003eFlour, butter, egg yolk, cane sugar, and honey form the base, complemented by a delicate vanilla note from real vanilla beans instead of artificial flavorings.\u003c\/p\u003e\n\n\n\u003cp\u003eThe 1-kilogram piece feels noticeably heavier in the hand than smaller panettone formats and easily provides eight to ten servings at a celebration.\u003c\/p\u003e\n\n\n\u003cp\u003eTowards the end of the baking process, precise browning of the crust creates the characteristic contrast between the crispy edge and the soft core.\u003c\/p\u003e\n\n\n\u003cp\u003eOnce sliced, the typical fibrous structure of the dough is revealed—a sign of the long rising time that no industrial process can replicate in just a few hours.\u003c\/p\u003e\n\n\n\u003ch3\u003eHand-wrapped as a gift for the holidays\u003c\/h3\u003e\n\n\n\u003cp\u003eHand-wrapped in turquoise paper with Cipriani branding, this panettone looks premium even while unopened, making it a gift that requires no additional wrapping.\u003c\/p\u003e\n\n\n\u003cp\u003eUnderneath the paper, the cake is also encased in a cellophane bag, invisible from the outside, which protects it from drying out.\u003c\/p\u003e\n\n\n\u003cp\u003eTo enjoy the panettone at its best, keep it in the inner bag until it is served; this ensures it remains moist rather than drying out.\u003c\/p\u003e\n\n\n\u003cp\u003eA slice of panettone tastes great with tea or coffee in the afternoon, or with a glass of prosecco for a festive end to a meal.\u003c\/p\u003e\n\n\n\u003cp\u003eThose looking for a more compact alternative or wanting to gift the panettone without unwrapping it will find a reusable option in the \u003ca href=\"\/en\/products\/cipriani-panettone-metalldose\"\u003ePanettone metal tin\u003c\/a\u003e.\u003c\/p\u003e\n\n\n\u003cp\u003eTogether with the \u003ca href=\"\/en\/products\/cipriani-biscotti-dellharrys-bar\"\u003eBiscotti dell'Harry's Bar\u003c\/a\u003e, it makes a delightful little Venetian breakfast or dessert set for the holidays.\u003c\/p\u003e\n\n\n\u003ch3\u003eFrom the bakery of Harry's Bar in Venice\u003c\/h3\u003e\n\n\n\u003cp\u003eGiuseppe Cipriani opened his bar near St. Mark's Square in Venice in 1931, where the recipes for pastries and cakes were created alongside the pasta.\u003c\/p\u003e\n\n\n\u003cp\u003eHis son, Arrigo Cipriani, continued the tradition; today, the panettone is made in the same small family bakery as the biscotti and the house's other sweets.\u003c\/p\u003e\n\n\n\u003cp\u003e\"Fewer ingredients, better quality\" – this principle also applies to the panettone: flour, butter, eggs, raisins, and natural yeast, with no unnecessary additives.\u003c\/p\u003e\n\n\n\u003cp\u003eThose looking for more classics from the same kitchen can find them together in our \u003ca href=\"\/en\/collections\/cipriani-suessgebaeck\"\u003eCipriani sweet pastries\u003c\/a\u003e selection.\u003c\/p\u003e\n\n\n\u003cp\u003eAs with the house's pasta, pasta sauces, and biscotti, the panettone prioritizes a reduction to a few carefully selected ingredients over any list of additives.\u003c\/p\u003e\n\n\n\u003ch3\u003eToasted, it becomes a dessert\u003c\/h3\u003e\n\n\n\u003cp\u003eLightly toast a slice of panettone and serve with a little mascarpone to turn this holiday classic into a small dessert in its own right.\u003c\/p\u003e\n\n\n\u003cp\u003eThis is how one kilogram of dough and raisins becomes a piece of Italian holiday tradition for your own table.\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Cipriani Food","offers":[{"title":"1 kg","offer_id":53071511322958,"sku":"040CIP2351","price":38.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cirpiani-panettone-handverpackt-1kg.jpg?v=1750983076"}],"url":"https:\/\/norgutes.com\/en\/collections\/cipriani-suessgebaeck.oembed","provider":"nur Gutes","version":"1.0","type":"link"}