Born in 1995 from an original idea of the brothers Silvio and Sergio Bonci, Panbriacone has grown over the years to become the symbolic product of Bonci pastry thanks to a liqueur soul that makes it irresistible from the first bite. The dough made with sourdough, soft and naturally leavened for 36 hours, is made with selected and high quality raw materials, without preservatives and with a sweet and liqueur aftertaste, never invasive. The ingredients are essential and totally genuine: flour, free range eggs, sugar, dairy butter, Corinth raisins and sultanas. Once cooked and cooled, the dough is wet with a set of refined sweet wines that give it its characteristic liqueur soul. At the time of cutting, the dough 'makes the thread' and it is delicately torn with your hands without crumbling, before melting in your mouth when you taste it