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Panettone Alto
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Panettone Alto
Ferrara Bakery’s Panettone Alto is a rich, fluffy Italian sweet bread filled with raisins and candied fruit, baked from a time-honored family recipe. Founded in 1892 in New York’s Little Italy, Ferrara is still run by the fifth generation from its original location, preserving a legendary Italian pastry tradition.
- Includes 1 panettone
- Serves 8–12 people (depending on portion size), and weighs approx. 1 lb. 10.5 oz.
- Made with a soft, aromatic sweet bread traditionally studded with raisins and candied fruit, using authentic Italian methods
- Ships fresh and arrives ready to enjoy
- Handcrafted at Ferrara Bakery, founded in Little Italy, NYC in 1892
Awards & Media
- Featured by The New York Times, Food Network, and New York Magazine as one of NYC’s most iconic Italian bakeries
- Celebrated on Food Network’s “Best Thing I Ever Ate” for its legendary Italian desserts
- Recognized nationwide as America’s first Italian pastry shop, a Little Italy landmark since 1892
- Upon arrival, store panettone at room temperature or freezer.
- Panettone can be stored at room temperature for up to 1 month or in the freezer for up to 6 months.
To Serve
- Panettone arrives ready to enjoy!
- Panettone – Wheat Flour, Eggs, Golden Raisin, Dark Raisin, Whole Eggs, Orange Peel, Butter, Egg Yolks, Granulated Sugar, Candied Fruit, Water, Shortening, Yeast, Salt, Vanilla Extract, Bergamot Extract, Lemon Extract. Allergens: Eggs, Dairy, Wheat & Soy.
Produced In A Facility Where Nuts Are Present.
Little Italy's Most Iconic Bakery
Ferrara Bakery and Cafe is one of New York's most iconic shops and its first Italian Bakery, founded in 1892 in Little Italy. They have been featured on the Food Network's "Best Things I Ever Ate," The New York Times, New York Magazine and just about every media outlet imaginable.
Little Italy's Most Iconic Bakery
Ferrara Bakery
95% love this shopStar Shipper
New York, NYSince opening their doors in 1892, Ferrara Bakery has been a staple in the heart of New York City's Little Italy, producing what many believe to be the finest Italian desserts in the country. Enrico Scoppa and Antonio Ferrara opened "Café A. Ferrara" over a century ago and their descendants are still involved, five generations later. As America's first pasticceria and espresso bar, it was only natural that people came primarily for the coffee, cookies and cakes, and despite the many changes in the neighborhood over the decades, their offerings are still wowing everyone who walks through the door, instantly transporting them to Southern Italy.
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