37 / 40 : Pastry shop in Tabiano
For Easter the master Claudio Gatti, today also President of the Academy of Masters of Mother Yeast, creates a range of artisan Colombe, produced with a view to well-being and attention to the health of the consumer, as has always been the philosophy of pastry making. Among these is the Dove of Tabiano to the ten added sugars. With only natural and organic sugars, completely without salt in the dough, with a view to well-being and attention to health. The leavened dough dessert with 36 hours of leavening, which is already low in fat (only 1% against the specification of the minimum 16% lipid content for the use of the term Panettone for the Christmas formula) is now also sugar-free refined. Only ten organic sugars selected in the recipe: organic cane sugar, muscovado sugar, agave syrup, honey, maple syrup, molasses, coconut sugar, rice malt, crystalline grape sugar and barley malt. It is found in two versions: with raisins, orange and citron, candied fruit with organic cane sugar and the other in the delicious chocolate variety.
Price: 33 euros per kilo.
