PANETTONE, PANDORO AND COLOMBA SCARPATO
The Italian law says that a product must be made of sourdough in order to be called Panettone.
The decree issued on the 22nd July 2005, adopted jointly by the Ministry of Industry and the Ministry of Agriculture and Forestry, is dedicated to a specific law for the protection of some of the most famous specialties of the Italian confectionery tradition.
The new legislation, following the traditional recipe, has regulated the production system to contribute to the characterization of the product.
For this reason, in Scarpato we only use the sourdough from the starter handed down since 1888. It is refreshed every day of the year by our pastry chefs by adding water and flour to always give new nourishment to the microorganisms that give off the natural components and create the leavening of the dough.