• Panettone Pietro Cappelli San Gallo 750 gr - Schokolade > Süssigkeiten & Pralinen - Vicolo
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Artisanal Panettone 100g.

CHF 39.50
CHF 39.50
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Extremely slow, traditional production
Bronze molds for perfect sauce adhesion
100% family-run business with uncompromising quality
Description

Delicious panettone from Turin. Originally, this towering cake was the traditional Christmas pastry of Milan. Now, panettone is an indispensable part of Christmas celebrations throughout Italy. It takes a full 72 hours from the first ingredient to the first bite: the yeast dough is refined with candied lemon peel, candied fruit, raisins, nuts, or chocolate, depending on the variety. After the resting period, the still-small-looking dough is poured into individual paper molds. In the oven, it literally rises beyond its boundaries and overflows the mold. This results in the typical appearance of a true panettone. The paper mold is not removed after cooling. This crust is also a trademark and simultaneously protects it from drying out. Finally, each individual panettone is carefully wrapped by hand.
Panettone Pietro Cappelli San Gallo 750 gr - Schokolade > Süssigkeiten & Pralinen - Vicolo
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“Mangiare meno, mangiare meglio - eat less, eat better.”

– Dino and Mario Martelli

The World of Pasta Martelli

A great pasta story that continues to this day.

In 1926, brothers Guido and Gastone Martelli took over a small pasta factory on Via San Martino, nestled in the hills near Pisa. What began as the hard work of young apprentices became, after many years of dedication, their own life's work. Together with their wives, they ran the business with perseverance and passion through economically challenging times – even through the hardships of the Second World War. This tenacity and love for their craft continue to define Pasta Martelli to this day.

Pasta Martelli in the world

Pasta Martelli stands for uncompromising quality, not mass production. As a small-scale manufacturer, it caters to discerning palates and is deliberately not found in typical supermarkets. You'll discover it where good food is valued: in select specialty shops and delicatessens – in Italy and internationally.

Frequently asked questions about Martelli pasta

What makes Pasta Martelli so special?

Martelli pasta has been produced in small batches in Tuscany since 1926. The combination of slow drying, bronze dies, and decades of family expertise ensures its distinctive flavor and perfect texture.

What ingredients are used?

The pasta is made exclusively from high-quality Italian durum wheat semolina and water – no additives, no compromises.

Why isn't Pasta Martelli available in supermarkets?

Martelli consciously focuses on quality over quantity. The pasta is only available in select delicatessens and specialized retailers where genuine craftsmanship is valued.

How should Pasta Martelli be prepared?

The best approach is to keep it simple: use good ingredients and light sauces. This allows the natural flavor of the pasta to shine through.

Who is Pasta Martelli intended for?

For those who don't just eat pasta, but truly savor it – for lovers of authentic Italian cuisine and honest craftsmanship.

Why is the slow drying of the pasta so crucial?

Slow drying at low temperatures preserves the natural flavor of the durum wheat semolina and allows the pasta to retain its firm, elastic texture. This gentle process also improves digestibility and ensures that the pasta perfectly holds its shape when cooked – an essential quality characteristic of traditional pasta like that from Pastificio Martelli.

Where is Pasta Martelli produced?

Production still takes place in Tuscany, in the historic Martelli family factory near Pisa.

Why are bronze dies so important for pasta production?

Bronze dies (al bronzo) give the pasta a slightly rough surface, to which sauces adhere much better than with industrially produced pasta. This allows the sauce to blend perfectly with the pasta, resulting in a richer, more intense flavor – a key quality characteristic of traditional pasta like that from Pastificio Martelli.


The use of bronze dies gives the pasta a slightly rough surface, allowing sauces to cling much better than with industrially produced pasta.