Giuseppe Amato Panettone Artigianale Cioccolato e Mandorle

Made with natural yeast (48 hours of leavening with mother yeast), enriched with drops of pure chocolate that melt into the dough and almond cubes

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.