Renowned Italian baker, Antonietta Bagnardi, is back with the city’s only traditional sourdough panettone.
At the heart of Liverpool’s Italian Quarter, Antonietta has built a reputation for award-winning gelato and beautifully handcrafted cakes, pastries, croissants and desserts. She has devoted more than ten years to bringing authentic Italian treats to the city.
The festive season is no different and Antonietta and her team meticulously handcraft thousands of traditional panettone for the people of Liverpool and beyond to gift, bring to the table as a showpiece dessert or to simply indulge on throughout the Christmas period.
In Italy, and now also across the world, Panettone is the Italian symbol of abundance, joy and togetherness and Antonietta has created a variety of panettone made up of different flavours and fillings using her family recipe.
From the beautifully classic panettone with candied oranges and plump raisins, to Antonietta’s luxury chocolate, luxury white chocolate and red fruits and luxury pistachio panettone complete with pistachio cream, there’s also the baker’s newest addition; luxury coffee panettone filled with coffee cream made with real Italian coffee and topped with a luxury coffee glaze.
Each and every traditional Italian sweet bread is meticulously crafted and hand baked, in-house by Antonietta and her talented pastry team, made from her very own family recipes. By following traditional methods and using the finest ingredients, Antonietta brings the rich history of panettone and Italian traditions to life to create Liverpool’s only truly authentic Italian sourdough panettone.
For a traditional Italian holiday experience, the classic panettone (£28) is a must, or for more indulgent and creaminess, Antonietta’s luxury chocolate (£31), white chocolate and red fruits (£31) pistachio (£37) or coffee (£31) flavours are a must to leave a lasting impression and guarantee the festive spirit around the dinner table.
Antonietta’s journey began at 16 when she started studying pastry and gelato making at colleges across Italy including the respected l`Etoile of Chioggia where she honed her pastry making skills and Iginio Massari to master panettone. She became a maestro gelataio after exploring the chemistry behind exceptional gelato at the University of Perugia.
Antonietta continues to return to Italy each year to study new methods and refine her craft
Using only traditional methods and carefully chosen ingredients to honour the long history of panettone, Antonietta and the team hand stretch dough that takes more than forty eight hours to prove and relies on organic eggs, fine Italian flour and precise water PH to create the panettone’s delicate texture and flavour.
Antonietta said:
“I’ve been baking authentic panettone for decades with my family but being able to provide traditional panettone in Liverpool and bring a taste of Italy to the city is a privilege. Thank you to everyone who buys their panettone from us, each and every one is handcrafted with care, precision and lots of love from myself and the team. With a variety of flavours available, there is something for everyone and we hope that you enjoy sharing yours with your nearest and dearest, colleagues and friends throughout the festive season.”
Atonietta’s selection of panettone can be purchased in the Italian Quarter in Liverpool city centre, or at other Gran Caffe locations (Lark Lane and Jesse Hartley Way) and Botanico in Woolton Village.
Orders can also be placed via sales@antonietta.co.uk or by calling 07950 511990.
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