There is a place in Basilicata where you can taste panettone all year long. It is the laboratory of Tiri, an excellent Italian production of leavened products.
The multi-award-winning Tiri panettone is produced In Acerenza, in the heart of the Alto Bradano, in one of the most fascinating villages of the region.
Panettone made by Tiri was a revolution which changed the stereotype that panettone was the Milanese dessert par excellence, the prerogative of Northern Italy. Vincenzo Tiri has been able to impose his product as an excellence, never forgetting his Lucanian roots, even when “flying high”.
Its innovative recipe involves the use of mother yeast, three dough stages and 72 hours of leavening for a panettone that always offers new combinations, as daring and ambitious as the leavening master is in looking for top quality ingredients, appreciated both by food experts and good cuisine lovers.
The project of the Acheruntini pastry chefs began in 1957 when the offer of the bakery founded by Vincenzo’s grandfather was also enriched with the production of leavened products. Since its opening in Acerenza, thanks to the passion for the work, the success of the Tiri bakery was constantly rising and the numerous awards brought the Tiri panettone to the Olympus of national and international pastry.
Today the Tiri panettone boasts a palmarès to rival an Olympic athlete. To name a few, it has been the “best panettone” since 2014, according to the most authoritative rankings of Italian food and wine.
The bakery in Potenza is a real “panettone boutique” as it has been defined by the sector magazines, an unmissable stop for anyone who loves leavened products. The Tiri panettone is an heirloom that knows no seasons. It is a product to be discovered all year round, studied in every detail: from the ingredients to the recognizible packaging with its distinctive colors.
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