At Christmas, we know, everyone is sweeter and kinder. Although, the pastry makers chef Roberto Ruggiero and Antonio Borrelli, who lead the brigade of the artisan workshop of the Patisserie Giulia élite Café in Sant’Anastasia, have been too good.

The merit goes to the “pellecchiella” apricot jam from Mount Somma and Vesuvius, made with a unique fruit that represents the true Vesuvius tradition and to the original recipe of Donna Giulia, mother of Carmine Leonessa, owner of the pastry shop in front of the Sanctuary of the Madonna dell’Arco. A unique panettone has been made using this apricot jam.

“We have come up with the idea of ​​the panettone – explains the baker Antonio Borrelli – thanks to the production of pellecchielle jam, a product of excellence that makes the filling of our panettone unique”. The secret of goodness, however, is not just its filling. The dough, prepared for two days, makes the panettone very soft: “You need to use the pre-dough that will need about 10 to 12 hours to rise. Then, wait for a night to rest, add the various ingredients (butter, eggs, herbs) and finally fill it up with the pellecchielle jam. Another bit of leavening – says Borrelli – and then we can start shaping the panettone, another 6 hours of rest, and finally we can put it in the oven “. And here it is ready, fragrant, soft, captivating.

However, the Patisserie Giulia makes various panettoni, and they are all artisanal. There are so many choices: pistachio and chocolate, nutellotto, the traditional and even the four seasons. “It has four different flavors – concludes Borrelli – and at the table it is a surprise for everyone. You can taste a slice of chestnuts, one with our alibocche pellecchielle, or with sour cherries and one with candied fruit “.