Flamigni Traditional Panforte
Flamigni’s version of the traditional panforte is a flat, dense, round cake made with candied orange peel, sugar, almonds, candied citron, candied melon, and spices. This panforte margherita contains only a small amount of flour, just enough to hold the cake together.
Flamigni were born as pastry masters and, in some ways, they still are. Their founders, the Flamigni brothers Armando, Lieto and Aurelio, opened a pastry and coffee shop in Saffi Square in Forlì in 1930. A few years later they had already opened other shops in nearby towns and almost all travelers coming from the North to the Adriatic coast were stopping by. What were the secrets of such a success? A touch of discipline and the choice of the best ingredients. To say it in one word: quality! In the seventies, inspired by Marco Buli, son-in-law of one of the founders, they started focusing on production. Volumes increased, but they kept care and attention to production process unchanged. Nougat, in all its variant, became the flagship product in their range. Later they enriched their range thanks to a love story. Love for a great Italian specialty: Panettone.
Brief History of Panettone: According to tradition, Toni, lowly scullion at the service of Ludovico il Moro, was the inventor of one of the most typical sweet of the Italian tradition. On Christmas Eve, the chef of the Sforza burned the cake prepared for the feast. Toni decided to offer the mother yeast that he had kept aside for himself for Christmas. He kneaded it several times with flour, eggs, sugar, raisins and candied fruit, until obtaining a soft and leavened dough. The result was a great success and Ludovico il Moro called it Pan de Toni to honour its inventor.
|Dimensions||12 × 1.25 × 27 cm|
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