For Pancotogno we use mother dough around 80 years old. To reach this result you need appreciation, respect and love. Values that we meet every day of the year in people who look, taste, perceive the aroma and value the kind of maturation to make this Italian excellence alive. The quince, a sour and woody fruit, becomes soft sweetness thanks to the skilled hands of pastry chefs: this is QUINCE JAM. Quince jam, sweet and genuine expression of Salento. PANCOTOGNO is “Panettone” with quince jam without raisin and candied fruit.
It is low and leavened for a long time to perfection. Starting from the mother dough, you get a paste with flour, butter, sugar and eggs. After twelve long hours of rest, the dough is enriched with more butter and pieces of quince jam. Six more hours of rest and “panettone” is ready to be baked. It cools slowly at room temperature.