Mix Mio Panettone together with eggs, yeast, rum, water and butter with the spiral hook, for 8 minutes at low speed and then for 1 minute at high speed. Allow the dough to rest (covered) for 10 minutes onto a working surface and then cut the dough into 20 gr, 60 gr 120 gr pieces, or into the size of your choice.

Round up the cut dough pieces and place them onto a baking tray. Proof them (35°C- 70% humidity) for 50-60 minutes.

Shine optionally with Ovex Powder (egg wash replacer) or with egg wash and bake at 180°C without steam for 15-17 minutes, or depending on the size.

Mix all the ingredients, with the base Panna C/F 1000 and then add the Pistacchio Egina (paste). Mix and pour it at the gelato machine.

Cut the bread in the middle and fill with the gelato.

Decorate with Variegone Pistacchio Qroccante.