Panettone con Crema Pistacchio

In 1932, Elena and Giovanni Fraccaro opened the Fraccaro Spumadoro bakery within the medieval walls of Castelfranco in northern Veneto, laying the foundation for a baking tradition that continues to this day.

Fraccaro’s Panettone with Pistachio is a luxurious twist on Italy’s classic holiday cake. The soft, fluffy dough is enriched with the finest pistachios, creating a creamy, nutty filling that perfectly balances the delicate sweetness of the panettone.
Whether enjoyed on its own or paired with fresh berries, whipped cream, or dark chocolate, this panettone is a delightful treat for any occasion. Perfect with a cup of coffee as an afternoon indulgence or served as a decadent dessert with a glass of wine, it’s a celebration of Italian craftsmanship and tradition.

Since first opening its doors in the heart of Georgetown in 1983, Filomena Ristorante has become one of Washington, DC’s most beloved and iconic Italian restaurants. It was founded by JoAnna Filomena as a love letter to her Abruzzo-born mother, who would host large dinners for friends and family in which she’d serve a wide array of classic & simple Italian dishes and desserts, made with love. A warm and welcoming atmosphere – along with the famous “pasta mamas” who make fresh pasta daily by the front door – still greets customers all these years later, and JoAnna’s classic recipes haven’t changed since day one.