The new arrival for Christmas 2024 is the Mocha and Almond Panettone
For Christmas 2024, Forno Follador presents a new creation that captivates the senses and awakens memories: the Mocha and Almond Panettone has arrived, a handcrafted specialty born from the evocative notes of coffee aroma, calling to mind the cozy atmosphere of home. It is a leavened cake born from the collaboration between the Pordenone-based company and 1895 Coffee Designers, the specialty coffee collection by Lavazza; the coffee selected for the cremino that flavors the dough is Cocoa Reloaded, a blend of Robusta from India and Arabica from Brazil and Colombia. The recipe is completed by an almond paste, characterized by a velvety texture and a delicate yet persistent sweetness, and a firm chocolate and chopped almond glaze with an intense coffee scent.
2024 Panettoni: tradition interpreted in 8 varieties of flavors
Forno Follador's selection for Christmas 2024 is available in 7 other variations: from the Traditional Panettone to the Gran Mandorlato, which smells of honey, with raisins and flakes of Mandorlato from Cologna Veneta. For lovers of indulgent glazes, there is a double offering: the Glacé – with a chocolate and almond coating and milk chocolate inside – and the Pistachio, enriched with a precious filling of 100% pure Bronte DOP pistachio paste worked into a cremino. Finally, for those looking for a treat to serve at any time of day, from breakfast to a snack, Antonio Follador's range is extensive: the Chocolate and Black Cherry, with cocoa mass, 60% dark chocolate chips, white chocolate, and candied black cherries; the Mandarin and Gianduja, filled with late-season Ciaculli mandarin and dairy-free gianduja made from Tonda Gentile Piedmont IGP hazelnuts, with a cocoa, hazelnut, and granulated sugar coating. Among this season's new arrivals, in addition to the Mocha and Almond, is the Caramel, Orange, and Cinnamon: a dough with caramel flakes and salt, candied Navel oranges from the Calabrian Tyrrhenian area, and cinnamon.
The Polvere di Stelle Pandoro
What makes Antonio Follador, a second-generation baker, one of the leading master leaveners in Italy and abroad is his Pandoro, a classic Venetian tradition that requires up to two days of preparation and a slow leavening process with three dough stages. To enrich the tasting experience with new shades of color and flavor, the Master Baker from Pordenone offers Polvere di Stelle, a blend of superfine sugar, handcrafted in the laboratory in three different flavors: Bianco Follador (with vanilla notes), Ciok Follador (with cocoa, powdered sugar, and milk powder), and Raspberry.
To prepare the Pandoro, Antonio Follador uses refreshed sourdough starter, butter obtained from cream (chosen for its aroma and because it gives the dough softness and melt-in-the-mouth quality), and Bourbon vanilla from Madagascar, among the finest in the world.
Forno Follador also offers The Other Pandoro: Tiramisù: this leavened cake pays homage to Italy's most beloved dessert, thanks to a dough enriched with typical tiramisu ingredients. With an irresistible taste, it should be finished with a dusting of Ciok Follador—the blend of cocoa, powdered sugar, and milk powder—before serving.