The Veneto company Fraccaro produces desserts with “good, clean and fair” ingredients and donate part of the proceeds to the Slow Food Foundation.
In particular, for the “excellent fair trade” panettoni and the Dolcefrutto plumcake, Fraccaro uses some Slow Food Presidia food products —Siwa dates (Egypt), Gargano citrus fruits (Puglia), Rose Syrup (Liguria, Italy), Cervia Artisanal Sea Salt (Emilia Romagna, Italy) and Chinantla Vanilla (Mexico).
The quality of the ingredients is fundamental for Fraccaro: beyond the Presidia, they use 80-year-old sourdough starter, cake flour from a mill in Vicenza, Manitoba flour by Molino Grassi, Italian sugar beets produced by Italia Zuccheri in Minerbio (Emilia Romagna, Italy), French butter produced by Beuralia in Quimper (France), organic eggs from the Ferraris company (Piedmont, Italy), millefiori honey from the Gardin company in Barbarano Vicentino (Veneto, Italy). There is a close collaboration with traditional artisan workshops, such as Rocco Afferrante’s Essenza Garganica workshop in Vico del Gargano (Foggia) that candies the Gargano citrus fruits for the panettone.
Panettoni come with a narrative label and are packaged in tins made by Ricrea (Italian National Consortium for the Recycling ad Recovery of Steel) using recycled steel. At Salone del Gusto 2014 the packaging received a special mention at the Slow Pack awards for social sustainability.
Find out more >> www.fraccarospumadoro.it/en