This Panettone is not what we would call a proper Panettone; it is the PanOpera Stazione Toledo, a very original recipe by Opera Waiting – 100% Nature, an innovative confectionery workshop located in the middle of the peaceful hills of San Gimignano in Tuscany.

This big Rum Baba is made from high-quality butter, cane sugar, vanilla pods and sourdough. Thanks to prime-quality ingredients and the natural leavening, the dough has a perfect alveolar structure.

It is ideal not only as an alternative to classic Panettone at Christmas time, but also as a dessert all year round. Only natural ingredients are used to make this big rum baba; no cake mix or emulsifier is used to obtain this unique, genuine and enveloping taste.

It tastes exceptional on its own but, if you have a sweet tooth, try it with a chocolate ganache, whipped cream or with crème anglaise.