Panettone Giorgione arrives in New York. After a great success in Italy, the new bakery product by Deco Industrie company – able to combine the traditional craftsmanship care with the best ingredients of Italian origin – was presented in Manhattan at the end of the ‘Week of Italian Cuisine’ 2017, at the Pomodoro Rosso restaurant. This product is not yet on sale in America, but the company will exploit the success that Christmas sweet and baked products are recording in the US to conquer the overseas market. One of the distinctive features of Deco’s panettone, which will certainly be appreciated by American consumers, is to be produced with 100% Italian wheat, eggs, and sugar (excluding raisins, at the moment).
A special product
The name of this new panettone derives from the type of wheat used to make it. Giorgione is a soft wheat developed by the researches of Sis (Italian Seeds Society of Bologna), obtained with natural crossings and without the use of GMO, but enhancing the best of the wheat production tradition in Italy. Deco Industrie – an Italian confectionery company based in Bagnacavallo (Ravenna, Emilia-Romagna) – produces over 4 million products summing up panettone and pandoro. For Deco this is a new step towards the zero km production after the presentation, on 11 and 12 March 2017 at MISEN in Ferrara, of the first all-Emilia made biscuit. Starting with the simple idea that good raw materials are needed to make good biscuits, Deco and Biscottificio Saltari involved three different sectors of the Emilia territory able to provide the ingredients to create an excellent biscuit at zero km explains a statement on the company’s website.