Panettone Perla – a masterpiece of pastry chefs from Turin, now on your table

Christmas is literally around the corner, and preparations for the holiday table are in full swing.

Most of us have already come to terms with a few extra kilos that we will consciously afford because we don't want to give up our favorite delicacies such as cod in various ways, Christmas turkey and mlinci, sarma and French salad.

Holiday sweets are a special story - it's simply impossible to resist them. In addition to traditional cookies, the preparation of which has already begun, over kuglofs, fritters and cakes, on the sweet Christmas table for years in our country, there is also an honored guest from Italy - panettone.

Tradition and innovation
Panettone is an Italian traditional cake whose origin is linked to Milan, although today it is eaten with pleasure all over Italy, Europe and the world. According to some sources, its first versions existed as early as the 13th century. It is a sweet bread made from sourdough, scented with vanilla and rum, enriched with candied lemon and orange peel and topped with a delicious crunchy glaze and candied almonds. Although it is a rather sumptuous and rich dessert with a serious amount of butter, it is characterized by a light and airy structure, and, many will agree, that its taste is inimitable and completely unique.

Pastry chefs from all over Italy seem to compete in creative combinations of panettone fillings, so today we have variants with pistachio and cherry, with vanilla, chocolate, hazelnut or almond creams and with several types of chocolate, lemon cream, and who knows what else.

However, it seems that most of us prefer the classic one - with candied and dried fruit. Of course, some can't stand raisins or any other dried fruit, so they choose the minimalist one, without additives.

The star of the holiday dessert table

Now, there are panettones and panettones - from the "ready-made" ones that we can find in supermarkets to the artisanal, handmade ones, often made from sourdough, which, even if you don't stop after the second (or third) slice, you won't have a hard time with your stomach. Italians will be happy to serve them with homemade vanilla cream, but we assure you that with such panettone you really don't need any addition. Just slice it and it will become the star of your holiday party in no time.

It is with special joy and pride that we present to you exactly one of these - the superb artisan panettone of La Perla, which arrives at the Harissa Spice Store from Turin, one of the capitals of Italian confectionery.

La Perla – a family story

The story of this family confectionery company begins way back in 1992, when its founder, Sergio Arzilli, who grew up in his parents' family confectionery, discovered that he had celiac disease, i.e. gluten intolerance. This is where his long-term journey of studying the art of chocolate-making begins, which he combines with the skills he acquired in his family. Today, with his La Perla brand, which in addition to fantastic panettones also produces top-quality chocolate, pralines and chocolate truffles, he tells the story of Italian chocolate excellence.

His entrepreneurial project started from a small laboratory where he created his products, carefully considering every part of them: flavors, packaging, names. This is how, among other things, the chocolate truffle with the signature of La Perla di Torino, known worldwide, was created.

Since then, this small artisan workshop from the beginning of the story has grown into a structured, serious company focused on innovation that produces gluten-free products - the favorite gianduiotta - hazelnut cream-based pralines, chocolate spread, chocolate bars, but also a line of lactose-free and without added sugar products, with which it responds to increasingly specific market demands.