photo of Chocolate Panettone with Orange Peel

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Emporio Rulli
Chocolate Panettone with Orange Peel
$52.95 • 1 cake
Add to Cart

$14.95

May 30 2012 - May 31 2012

Crafted exclusively for Gilt Taste at San Francisco’s famous Emporio Rulli, this airy, chocolate cake is a play on the traditional Italian holiday dessert. Made with the finest of ingredients, including Domori chocolate candied orange peels from Italy, and butter from California’s Petaluma Creamery, this updated classic was developed in partnership with fellow AMPI (Accademia Maestri Pasticceri Italiani) member Fabrizio Galla, a world champion chocolate master from Torino, Italy.

Here's what you get:

  • One 2.5 lb Panettone San Sebastiano
Additional Information
artisan pic
Emporio Rulli San Francisco, CA

An apprenticeship with pastry chefs in Milan and Turin brought Gary Rulli back to his hometown of San Francisco with his heart set on creating a true Northern Italian pastry caffé. With his wife Jeannie, Gary opened Emporio Rulli in 1988. Together with Turin-based chocolate master Fabrizio Galla, Gary launched Galla Rulli, a pastry line exclusive to Gilt Taste.

From the Source Estimated Delivery: May 30 2012 - May 31 2012

Once your order is processed, it will be shipped via 2-Day Air to ensure freshness. Emporio Rulli ships Monday through Wednesday.

 

Why We Love It

Come each holiday season, millions of panettone fly off Italian bakery shelves and onto family tables. Passed down from baker to apprentice, the sweet bread’s Milan origins can be traced back centuries. During his own apprenticeship with famed Italian pastry chefs, Gary Rulli learned the art of making panettone and has since perfected this classic cake. At the kitchens of Emporio Rulli in San Francisco, the dough of the festive sweet bread leavens for a full 30 hours using an Italian starter. This skillfully made dessert is ready for some serious celebrating. 

You Need to Know

What's Included

  • One 2.5 lb Panettone San Sebastiano

Use and Care

  • Keep this cake in its resealable cello bag in a cool, dry place for up to two days; after three, the cake can be frozen in an airtight container
  • To serve, warm Panettone San Sebastiano in an oven at 250 to 300° for about 2 to 3 minutes

Freshness and Quality Commitment

This item is final sale and non-returnable. Gilt Taste is committed to offering quality products that are fresh, honest and inspiring.