Light, juicy panettone, very pleasant on the palate and highly digestible, thanks to its over 60-year-old sourdough. The orange-chocolate duo is always a hit for lovers of this classic sweet of Italian confectionery.
We have not selected any ingredient at random: the flour is soft wheat, especially for sourdoughs; the butter used is of the 'premium' category, the fruits have no additives, the chocolates follow the highest quality standards and the sourdough is over 60 years old and comes from the Italian master Rolando Morandin, known as "the Pope of panettone". , with whom we trained exclusively in Huesca to achieve our version of this classic.
Without dyes or preservatives, each piece is made over three days and its level of digestibility is exceptional thanks to its raw materials and its traditional process.
Information related: "The sourdough of the panettones is alive and you have to pamper it"
Pastelería Ascaso was born 130 years ago in Huesca and, since then, our commitment to innovation and research into new formulas based on traditional recipes have made us a solid benchmark for the sweetest gastronomy in Spain.
Today, with the fourth family generation in charge, our production is carried out in a 1,680-square-meter workshop located in the Huesca Logistics Platform (PLHUS), which has the most important advances in the sector to optimize the artisan production that characterizes to our creations.
The quality of raw materials, mixed naturally in our artisan pastry, is our most valuable asset. The Russian Cake is our most notorious creation, a sweet pastry whose original recipe remains a secret of the Ascaso bakery.