by ChefShop
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New York Times choice .... from Albertengo arrived too late for inclusion on last year's list, but I'm still smitten. It is soft and buttery, and it's candied lemon replaces the conventional raisins and candied citron.
-- Marion Burros in the New York Times, Wed., 11/22/06
This hand-wrapped package tied with a shimmering gold ribbon contains one of the most delicious panettones we've ever tasted.
Unlike the traditional panettones that are studded with raisins and candied citrus, this ethereal panettone is made with lightly candied Sorrento lemons, and I swear that you can almost smell the heavenly scent right through the box. Light and buttery, soft in texture, it will melt in your mouth, and the aroma and flavor of the Sorrento lemon will drive you to distraction. It is the perfect dessert for that holiday feast or open house. Serve it with some espresso or Vin Santo, and Buon Natale. Quantities are Limited this year.
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