With consumers’ holiday spirit starting to fill the air, Carandini is pulling out the big guns, announcing its partnership with Veneto, Italy’s family-owned pasticceria Oliveri 1882. Together, the dynamic duo is launching a new seasonal variety: Panettone con Aceto Balsamico di Modena.
The limited-edition offering brings together two Italian culinary traditions to create a rich holiday cake infused with sweet, balsamic cream filling made from Carandini’s signature Emilio Balsamic Vinegar of Modena PGI, a release stated.
Oliveri 1882 is a sixth-generation bakery known for its leavened holiday cakes, especially panettone. Pastry chef Nicola Oliveri uses a 130-year-old family recipe to create the bakery’s panettone with no preservatives and only the finest hand-selected raw ingredients. It takes four days to produce, with two dedicated to natural fermentation that yields a rich yet soft panettone.
Complementing Oliveri 1882 and its history, Carandini, one of Modena’s oldest families, has been producing hand-crafted balsamic vinegar using traditional methods since 1641. The Emilio Balsamic Vinegar of Modena PGI is a premium, high-density vinegar that contains 60 percent grape must and strikes a delicate balance between sweet and sour. Exuding a mahogany color and rich perfume, the versatile product lends a subtle acidity and fragrant sweetness to Olivieri’s staple panettone recipe.
The limited-edition 2.2 lb Olivieri 1882 for Carandini Panettone with Balsamic Vinegar of Modena PGI will be available for $85 nationwide, shipping via Oliveri 1882’s website.
Will this offering make it to retail shelves soon? Stick with Deli Market News to find out.