The great ability in the art of making leavened products has made Alfonso Pepe’s laboratory a milestone among the local community and the master bakers in Italy. An obligatory “pit stop” for whoever finds himself around Campania, especially in the Amalfi coast. All the fine products of the nature and tradition around them is part of the pastry created by Alfonso; examples are the limoncello and the white figues. The secret to the perfect panettone, is in the leavening, and Alfonso knows that.
A leavening lasting for 36 hours, which combined with the best ingredients available make Alfonso Pepe become the priest of this typical northern treat here, under the shadow of the Vesuvius.
This product contains allergens: eggs, flour, gluten, milk. The manufacturer processes also nuts.