Christmas Cake from Extra Virgin Olive Oil

TheVargnanooil used in the leavened dough is obtained fromNostranaolives, selected and cold-pressed in the hotel's own mill: an intense green oil, fruity, with elegant vegetal and balsamic notes.
With this creation, Palazzo di Varignana renews its commitment towellness cuisine, where tradition and innovation coexist in the spirit of the territory.

WHEAT flour, extra virgin olive oil (13%), raisins, candied orange peel (orange peel, glucose syrup, sugar), sugar, EGG yolk, natural yeast, acacia honey, orange extract, lemon extract, natural vanilla extract, salt, BARLEY malt, enzymes. Topping: ALMONDS, sugar, EGG white, trehalose: glucose. 

May contain traces of: MILK AND DERIVATIVES, SOY, PEANUTS, OTHER TREE NUTS, SESAME SEEDS, MUSTARD. 

Keep in a dry and cool place. 

DICHIARAZIONE NUTRIZIONALE/NUTRITIONAL FACTS - Valori medi per 100 g/Average value for 100 g: Energia/Energy: 1772 kJ/417 kcal, Grassi/Fats: 20,6 g, di cui acidi grassi saturi/of which saturates: 12,6 g, Carboidrati/Carbohydrates: 50,6 g, di cui zuccheri/of which sugars: 27,7 g, Proteine/Proteins: 6,3 g, Sale/Salt: 0,40 g, Fibre/Fibre: 2 g. 

Luigi Biasetto 

An internationally renowned master pastry chef, he was born in Brussels, where he graduated as a Mâitre Pâtissier Chocolatier Confiseur Glacier and trained in the most prestigious laboratories in the Belgian capital. Of Venetian origin, he combines Nordic precision with Italian artisan elegance, transforming pastry making into an art form based on harmony, technique, and beauty. In 1997, he won the Coupe du Monde de la Pâtisserie, establishing himself among the great masters of the sector. He founded his pastry shop in Padua and developed the Biasetto Method, based on rationality, creativity, and emotion. Author of numerous publications, he continues to promote a culture of taste based on the quality of raw materials and artisan excellence.