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ETRO X AIMO E NADIA

Etro celebrates the festive season by customising the classic panettone made in collaboration with chefs Fabio Pisani and Alessandro Negrini of the two Michelin-starred restaurant Il Luogo Aimo e Nadia.

This Panettone follows Aimo e Nadia's philosophy of making the most of local raw materials. It uses selected flours from Basilicata, and thanks to a 72-hour rising time, the Panettone becomes incredibly soft but at the same time has a soft crunchiness. Particular attention is paid to the candying, with a reduced sugar content.


The panettone is enclosed in a precious metal box, embossed and decorated with ETRO's jacquard print, which recalls the collection patterns.
If your wish is to give a gift to someone dear to you, don't forget that you will also receive a practical jacquard-style package in which to put the panettone.

Click on the card below to buy your handmade panettone, don't miss the chance:



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