Prepared in our Pasticceria Punto Rosso fine pastry laboratory

in a historic metal tin

We produce them manually in a traditional way in our Punto Rosso fine pastry laboratory

Pistachio and Salted Caramel) in tower cardbox

Panettone with raisins only

COLOMBA ALBICOCCA E AMARETTO Panettoni Prepared in our Pasticceria PuntoCOLOMBA AMARETTO AND APRICOT Punto Rosso Colomba is made according to fine pastry standards with only 90 year old live sourdough, using the highest quality ingredients from selected suppliers, without flavorings or preservatives. It uses a 3 step leavening process and 3 step dough preparation, with a slow leavening process lasting over 60 hours, to give the product greater softness. This version is made with candied apricot and amaretto grains, with