Giuseppe Amato Panettone Artigianale Cappuccino, Zucchero al Caramello e Mela Candita

Made with natural yeast (48 hours of leavening with mother yeast), soft dough with coffee and caramel, enriched with Arnuca apples. Glazed with milk chocolate and coffee.

Giuseppe Amato Best restaurant pastry chef in the world 2021 in collaboration with Antoniazzi.

An artisanal story that began in 1968 and continues today with the same care and renewed enthusiasm. Fine Pastry and Banqueting merge into one, allowing Antoniazzi to always be present at the most important moments in people’s lives.