• Tiri1957 – Apricot and gianduja panettoneTiri1957 – Apricot and gianduja panettoneQuick View
    • Tiri1957 – Apricot and gianduja panettoneTiri1957 – Apricot and gianduja panettoneQuick View
    • Tiri1957 – Apricot and gianduja panettone

    • The soft embrace between the juicy apricots and the sinuous chocolate Gianduja, realized with the precious Piedmont PGI Hazelnuts, is a taste that you will never forget. The three times leavened dough, that makes it soft, and the original recipe will give moments of pure pleasure to the lucky ones that will taste it. Apricot and Gianduja Panettone, the unforgettable.…
  • Tiri1957 – Coffee and White Chocolate PanettoneTiri1957 – Coffee and White Chocolate PanettoneQuick View
  • Tiri1957 – PandoroTiri1957 – PandoroQuick View
    • Tiri1957 – PandoroTiri1957 – PandoroQuick View
    • Tiri1957 – Pandoro

    • In 1894, the Pandoro was invented in Verona. In 2018, the Extra-soft was born in Acerenza, the evolution of Pandoro. In order to make it softer as against the original recipe, the Master Vincenzo Tiri has used a blend of three different doughs, as a result of a long research that led him to search for the best types in…
  • Tiri1957 -Traditional PanettoneTiri1957 -Traditional PanettoneQuick View
  • Tiri1957 Salted Caramel PanettoneTiri1957 Salted Caramel PanettoneQuick View
    • Tiri1957 Salted Caramel PanettoneTiri1957 Salted Caramel PanettoneQuick View
    • Tiri1957 Salted Caramel Panettone

    • The Salted Caramel Panettone is the most delicious in Tiri House The combination between the sweet taste of the caramel, combined with a hint of Salt of Cervia, and the gluttonous glaze with grain of salty caramel, satisfy each taste, also the hardest to please. Out original recipe, with three kneading phases and 72 hours of production, also makes this…