The art of panettone in Provence
In Provence, a land of sun and intense aromas, Éric Pinochi has chosen to dedicate his talent to sourdough panettone, a symbol of Italian pastry. A unique path has led him to be the only French member of the Academy of Masters of Mother Yeast and Italian Panettone, as well as a two-time finalist in the competition for the Best Panettone in the World in Naples.
In his panettone, Italian tradition meets Provençal excellence:
PROSE : with AOP rosé wine from Provence, elegant and refined.
GOLD : 100% extra virgin olive oil AOP de Provence, light and aromatic.
TRADITIONAL: Sicilian artisanal candied citrus fruits and vanilla from Madagascar.
CHOCOLATE: intense and dark, where cocoa embraces the sweetness of sourdough.
His creations, praised by the international press and protagonists of fairs such as Golosaria, Re Panettone and Taste Firenze, bear the signature of a craftsman who has been able to combine the Italian need with the light of Provence, transforming each tasting into a unique experience.