When the cold reaches Monte Pisano, the longest job of the season begins in the kitchen of San Bernardo Restaurant in Calci: panettone. We make it by hand, in limited numbers, a few kilometres from Pisa, following the same principles as our cooking: local ingredients, time and patience.
If you are looking for a handmade panettone near Pisa, here is how ours is made, the flavours we have prepared for this Christmas and how to get one.
Three days to make a panettone
From the first dough to the wrapping it takes three days. That is the time a great leavened cake needs to rise without shortcuts: successive doughs, resting, constant care for temperature, baking and then cooling upside down, so the dome stays high and the crumb soft.
About 13 hours of leavening
Ours is a slowly leavened panettone: the dough rises for about 13 hours. We start from our sourdough starter, the same one we tend every day for the restaurant's bread, and let time do its work.
You can taste a slow rise: a lighter, softer crumb, an irregular open structure, fuller and deeper aromas. We have gathered all the signs in a short guide: how to tell a good panettone.
Candied fruit, the heart of the panettone
For us the candied fruit is the most important part of a panettone, and we make it ourselves. We start from citrus fruit grown in our area, Monte Pisano: quality fruit is the only possible starting point.
The fruit then goes through several stages, one after another, in which sugar slowly takes the place of water. It is a process that cannot be rushed, and the result is worth it: soft, flavourful candied peel that keeps the juice and fragrance of the fruit instead of turning hard and dry.
The same goes for the raisins: we prepare those ourselves too.
This Christmas's three flavours
All three panettoni come in the 750 g size.
Classic
The great traditional leavened cake, with our candied Monte Pisano citrus and home-made raisins. Fragrant, soft and full of aroma.
Three chocolates
Different shades of chocolate in a single dough, for an intense, enveloping panettone, dedicated to those who love cocoa in all its forms.
Candied pear, chocolate and Timut pepper
The gentle sweetness of candied pears meets the depth of chocolate and the citrus notes of Timut pepper, a Nepalese pepper that smells of grapefruit. An unexpected, elegant balance.
Pick-up at the restaurant or home delivery
You can collect your panettone at San Bernardo Restaurant, Località San Bernardo 1 in Calci, in the hills a few kilometres from Pisa, or have it delivered to your home.
Numbers are limited: prices, availability and orders are on our panettone page.
Frequently asked questions
Where can I buy a handmade panettone near Pisa?
At San Bernardo Restaurant in Calci, a few kilometres from Pisa. Order it online and choose whether to collect it at the restaurant or have it delivered.
How long does it take to make a panettone?
For us, three days from the first dough to the wrapping, with about 13 hours of leavening.
Are the candied peel and raisins home-made?
Yes. The candied peel comes from Monte Pisano citrus that we process ourselves in several stages; the raisins are prepared in our kitchen too.
Can I give it as a gift?
Of course, we can ship it straight to the recipient. And if you want to add a dinner on Monte Pisano, there are our gift vouchers. You will find more ideas in what to give for Christmas.