500gr.

The Filone Frutta is artisan fruit bread, which leavens naturally thanks to our sourdough. Dario Loison wanted to revive this ancient recipe of his father, Alessandro, enriching it with a selection of top quality ingredients.

The sponge is distinguished by good alveolation and is embellished with sultanas and delicious candied Sicilian orange peel.

The top is covered with a crumbly glaze of Italian "Tuono" almonds, which conveys an unforgettable texture and flavour to the loaf.

Loaf

A LEAVENED FRUIT CAKE THAT TELLS THE STORY OF A FAMILY’S TRADITION

Since 1938, Loison Pasticceri has been known for its fine quality desserts, including Panettone, Pandoro and more. In 1969, Alessandro Loison and his wife Bruna opened their own business, thus carrying on the baking tradition of grandfather Tranquillo. And Loison’s original recipe for the panfrutto born here, a soft cake featuring candied fruit and raisins, with an almond glaze finish. Today, Dario and his wife Sonia are proud to share their interpretation of Dario’s father's original recipe. Their version of this leavened fruit cake is enriched with premium ingredients and is decorated with scrumptious glazes that meet the taste of modern-day palates.

SINCE 2007 WE HAVE BEEN CERTIFIED ACCORDING TO THE BRC FOOD STANDARD

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Filone Loison "Frutta" 500gr. (Loaf of Panettone Fruits)

Loaf

A LEAVENED FRUIT CAKE THAT TELLS THE STORY OF A FAMILY’S TRADITION

Filone Loison "Frutta" 500gr. (Loaf of Panettone Fruits)

Loaf

A LEAVENED FRUIT CAKE THAT TELLS THE STORY OF A FAMILY’S TRADITION