It was early 1990 and in a small town in the Province of Cuneo, at the foot of Monte Viso, there was a humble bakery where bread was made daily, with a golden, crispy and tasty crust. The production rates remained unchanged for years until one day, with the changing of times and the evolution of things, it was decided to try using sourdough (it was already used for bread) in the production of cakes.
It was right in that time that the “Panettone Albertengo” wasmade for the first time. So in addition to the traditional fragrance of bread, the delicate scent of sweet and tasty cakes could be smelt from far away. Since then, many years have passed and a lot has been achieved on this specialised quality journey in this field, to bring highly qualified products, ideal for the most refined and delicate palates, on our table every day.
Even in the selection of raw materials Albertengo leaves nothing to chance: the mixture of its Panettone, made with a special starter yeast that you need to “revive” every day, rest for forty-eight hours before being used. In addition, all the other ingredients are chosen from the most exclusive gastronomic delights of Piedmont, including the delicate Vino Piemonte DOC Moscato, small and precious apricots from Castigliole Saluzzo (near Cuneo) and the round PGI hazelnuts from Piedmont, produced in the Albertengo’s hazelnut orchard in the area of Cortemilla, in the Alta Langa. These and many other small details make the Albertengo Panettone cake a guarantee of quality and protected tradition: pure goodness to give to those who we really love, a precious gift that is hard to resist.