The classic Panettoncino , in the 100 gram mignon format, is a soft dough cake obtained by natural fermentation with Mother Yeast and is the result of 72 hours of patient artisanal processing . The classic mini panettone has a soft and well-honeycombed dough, embellished with juicy candied orange peel and sultanas. A small note of sweetness, but rich in all the Loison quality.