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Fruit loaf Patè Laltrapizza Panettone

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Almond Cream Panettone

Panettone with white chocolate icing and almond leaves with ...

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Black Olive Paste

Black olive cream, with the addition of extra virgin olive ...

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Black Olive Paste

Black olive cream, with the addition of extra virgin olive ...

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Black Olive Paste

Black olive cream, with the addition of extra virgin olive ...

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Classic Panettone With Sultaninas And Orange Peels

Classic panettone with sultaninas and orange peels

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Coffee Panettone With Cream

Coffee panettone with lotus cream and coffee cream

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Dark Chocolate Frosted Panettone With Whole Pistachio

Dark chocolate frosted panettone with whole pistachio and ...

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Family Base 400G

Recommended for traditional pizzerias or takeaway or for ...

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Glace Brown Panettone

Glace brown panettone

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Green Olive Paste

Green olive cream, with the addition of extra virgin olive ...

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Green Olive Paste

Green olive cream, with the addition of extra virgin olive ...

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Green Olive Paste

Green olive cream, with the addition of extra virgin olive ...

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Hazelnut Cream Panettone

Panettone with dark chocolate icing and hazelnut grains ...

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Lemon Loaf

LIMONE With raisins, italian lemon from Amalfi and PGI ...

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Lingua (Tongue Shape)

Recommended for anyone who has little room and use a sma ll ...

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Loaf with candied pear and spices

PERE SPEZIE FILONE With candied pear and spices

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Loaf with Ciaculli late mandarin

MANDARINO FILONE With raisins, late mandarin from Ciaculli ...

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Loaf with Dark Chocolate drops – 450 gr

CIOCCOLATO With dark chocolate drops

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Loaf with Raisins and Orange – 450 gr

FRUTTA FILONE Traditional with raisins and orange

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Loaf with raisins – 450 gr

UVA FILONE Traditional with raisins

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Maxi Oval Base 500G

Recommended for traditional pizzerias or takeaway or for ...

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Orange And Chocolate Panettone

Chocolate frosted panettone with candied orange and ...

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Oval Base 180G

The oval shape m akes it distinguishable from the classical ...

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Oval Base 250G

The oval shape makes it distinguishable from the classical ...

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