Alfonso Pepe, a Master Pastry Chef from Sant’Egidio del Monte Albino in the province of Salerno, specializes in leavened breads and sourdough. He has skillfully blended Milanese tradition with the aromas of Southern Italy, enriching his Panettone with ingredients like lemon, orange, or the Corbarino cherry tomato, a naturally sweet variety that Pepe personally candies to create a dessert balanced between sweet and savory. His specialties include traditional Panettone, Limoncello Panettone, and vacuum-sealed Babà. This unique product, thanks to its fermentation and baking directly in a glass jar, remains fresh and fragrant for up to six months.
