{
    "title": "NATALE DA CREMERIA CAPOLINEA",
    "modified_at": "2026-11-04 12:42:21",
    "published_at": "2026-11-04 12:31:00",
    "url": "https://cremeria-capolinea.prezly.com/natale-da-cremeria-capolinea",
    "short_url": "http://prez.ly/8Ooe",
    "culture": "it_IT",
    "language": "IT",
    "subtitle": "Simone De Feo torna con i suoi panettoni: accanto al classico Milano debutta Caff\u00e8 e Albicocca",
    "slug": "natale-da-cremeria-capolinea",
    "body": "<p>Per il Natale 2026 Simone De Feo, maestro gelatiere e lievitista di Cremeria Capolinea a Reggio Emilia, rinnova la sua collezione di grandi lievitati. Cinque le ricette in catalogo, tra cui il Panettone Milano, espressione della tradizione, e la novit&agrave; Caff&egrave; e Albicocca, nata dalla collaborazione con la torrefazione <strong>specialty</strong> <strong>Bugan Coffee Lab</strong>. Completano la proposta il Pandoro tradizionale e Gli Invasati, la linea di dolci in vasocottura.</p><h4 id=\"caffe-e-albicocca-la-novita-del-natale-2026\" ><strong>Caff&egrave; e Albicocca: la novit&agrave; del Natale 2026</strong></h4><blockquote>Inserire il caff&egrave; in un grande lievitato &egrave; una sfida tecnica e aromatica. &laquo;La forza aromatica del lievito madre rischia facilmente di coprire le note pi&ugrave; sottili del chicco. Con Bugan Coffee Lab abbiamo scelto un&#039;origine che desse rotondit&agrave; senza lasciare note amare. L&#039;albicocca candita porta freschezza e contrasta la parte tostata, mentre il cremino al cacao e caff&egrave; ingolosisce ancora di pi&ugrave; l&#039;impasto&raquo;, spiega Simone De Feo.</blockquote><blockquote>La scelta della frutta &egrave; altrettanto precisa: &laquo;Abbiamo utilizzato albicocche del Vesuvio, candite intere, che conservano anche quel caratteristico sapore che richiama il nocciolo del frutto. &Egrave; un elemento interessante, perch&eacute; aggiunge profondit&agrave; al gusto e accompagna bene le note del caff&egrave;&raquo;.</blockquote><p>La ricetta prevede caff&egrave; 100% Arabica brasiliano, lavorato con metodo naturale e tostato da Bugan Coffee Lab, cubetti di albicocca candita e pezzi di cremino fondente al cacao e caff&egrave;.</p><blockquote>La novit&agrave; nasce anche da una sperimentazione sulla gestione del lievito madre. &laquo;Sono partito provando una gestione del lievito diversa dal solito, cercando una direzione che portasse a un prodotto particolarmente soffice. &Egrave; una delle cose che mi appassionano di pi&ugrave; del lavoro sui grandi lievitati: capire quanto la gestione del lievito possa cambiare il risultato finale, la struttura e la consistenza dell&#039;impasto. La sofficit&agrave; &egrave; una caratteristica che cerco sempre nei miei panettoni&raquo;.</blockquote>\n    <figure\n        class=\"release-content-image release-content-image--contained release-content-image--align-center\"\n        data-component=\"image-zoom-popup\"\n        data-image-zoom-popup-selector=\".release-content-image__image\"\n        data-image-zoom-popup-i18n=\"data:application/json;base64,eyJEb3dubG9hZCI6IkRvd25sb2FkIn0=\"\n        data-image-zoom-popup-tracking-views-event=\"Story Image View\"\n        data-image-zoom-popup-tracking-download-event=\"Story Image Download\"\n        data-image-zoom-popup-placement=\"content\"\n    >\n        <div class=\"image-thumbnail-rollover\" style=\"width: 100%\">\n            <img\n                src=\"https://cdn.uc.assets.prezly.com/04f78eaf-8cf3-469a-875a-6fd25514f7c1/-/resize/1200x/-/format/auto/\"\n                                    srcset=\"https://cdn.uc.assets.prezly.com/04f78eaf-8cf3-469a-875a-6fd25514f7c1/-/resize/1200x/-/format/auto/ 1x, https://cdn.uc.assets.prezly.com/04f78eaf-8cf3-469a-875a-6fd25514f7c1/-/resize/2400x/-/format/auto/ 2x\"\n                                class=\"release-content-image__image image-thumbnail-rollover__image\"\n                data-description=\"\"\n                id=\"image-04f78eaf-8cf3-469a-875a-6fd25514f7c1\"\n                data-id=\"04f78eaf-8cf3-469a-875a-6fd25514f7c1\"\n                data-original=\"https://cdn.uc.assets.prezly.com/04f78eaf-8cf3-469a-875a-6fd25514f7c1/-/inline/no/Capolinea_MAGGIO2026_0913_webres.jpg\"\n                data-mfp-src=\"https://cdn.uc.assets.prezly.com/04f78eaf-8cf3-469a-875a-6fd25514f7c1/-/resize/1200x/-/format/auto/\"\n                alt=\"Story image\"\n            />\n            <div class=\"image-thumbnail-rollover__caption\">\n                <svg class=\"icon icon-expand image-thumbnail-rollover__caption-icon\">\n                <use xlink:href=\"#icon-expand\"></use>\n            </svg>            </div>\n        </div>\n\n        <figcaption class=\"release-content-image__caption\"></figcaption>\n    </figure>\n<h4 id=\"i-panettoni-di-capolinea-cinque-ricette\" ><strong>I panettoni di Capolinea: cinque ricette</strong></h4><p>Accanto al nuovo Caff&egrave; e Albicocca, la collezione comprende quattro ricette che raccontano il percorso di ricerca di De Feo, tra ingredienti selezionati, abbinamenti fruttati e interpretazioni della tradizione.</p><p>Il <strong>Panettone Milano</strong> &egrave; la versione classica, con arancia candita e uvetta. Un impasto soffice, profumato di burro, arancia e vaniglia, pensato per chi ama la tradizione natalizia. </p><p>Il <strong>Panettone Arancia e Cioccolato</strong> abbina un impasto profumato all&#039;arancia a pezzi di cioccolato fondente e arance candite, in un incontro tra note agrumate e cacao.</p><p>Il <strong>Panettone Mandorla, Amarene e Limone</strong> combina la freschezza della scorza di limone con le Amarene di Cantiano e la pasta di mandorle, in una ricetta dalla dolcezza equilibrata.</p><p>Pi&ugrave; articolato il <strong>Panettone Gianduia, Pesca e Nocciola</strong>, dove le pesche candite incontrano il cremino alla nocciola e la gianduia realizzata con Nocciola Piemonte IGP. Un insieme elegante, nel quale la dolcezza delicata della frutta lascia spazio alle note di cacao e nocciola.</p><p>Tutti i panettoni sono preparati con lievito madre e caratterizzati dalla doppia lievitazione, da almeno 24 ore di lavorazione e da una struttura soffice, con un&#039;ampia alveolatura. La selezione delle materie prime e la ricerca sugli impasti sono alla base di una produzione che coniuga tecnica artigianale e sperimentazione.</p><div\n    id='gallery-96a277ee-66cc-4efa-b4c9-aba171b71665'\n    class='release-content-gallery release-content-gallery--layout-contained'\n    data-component='chromatic-gallery,image-zoom-popup'\n    data-chromatic-gallery-padding='S'\n    data-chromatic-gallery-thumbnail-size='M'\n    data-chromatic-gallery-captions='data:application/json,true'\n    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   data-chromatic-gallery-force-full-width='data:application/json,true'\n    data-chromatic-gallery-expand-icon='data:text/plain;base64,PHN2ZyBjbGFzcz0iaWNvbiBpY29uLWV4cGFuZCI+CiAgICAgICAgICAgICAgICA8dXNlIHhsaW5rOmhyZWY9IiNpY29uLWV4cGFuZCI+PC91c2U+CiAgICAgICAgICAgIDwvc3ZnPg=='\n    data-image-zoom-popup-selector='.chromatic-gallery__photo'\n    data-image-zoom-popup-i18n='data:application/json;base64,eyJEb3dubG9hZCI6IkRvd25sb2FkIn0='\n    data-image-zoom-popup-tracking-view-event='Story Image View'\n    data-image-zoom-popup-tracking-download-event='Story Image Download'\n    data-image-zoom-popup-placement='content'\n></div><p><strong>Il Pandoro </strong></p><p>Accanto ai panettoni torna il Pandoro Classico di Capolinea (950 g), realizzato attraverso cinque fasi di lavorazione e 24 ore di lievitazione. L&#039;impasto, lavorato con lievito madre e lievito di birra, &egrave; profumato con bacche di vaniglia e whisky Michter&#039;s. Una ricetta essenziale, che punta sulla qualit&agrave; degli ingredienti e su una consistenza soffice, dalla struttura fitta e capace di sciogliersi in bocca.</p>\n    <figure\n        class=\"release-content-image release-content-image--contained release-content-image--align-center\"\n        data-component=\"image-zoom-popup\"\n        data-image-zoom-popup-selector=\".release-content-image__image\"\n        data-image-zoom-popup-i18n=\"data:application/json;base64,eyJEb3dubG9hZCI6IkRvd25sb2FkIn0=\"\n        data-image-zoom-popup-tracking-views-event=\"Story Image View\"\n        data-image-zoom-popup-tracking-download-event=\"Story Image Download\"\n        data-image-zoom-popup-placement=\"content\"\n    >\n        <div class=\"image-thumbnail-rollover\" style=\"width: 100%\">\n            <img\n                src=\"https://cdn.uc.assets.prezly.com/e26e35ee-8204-42ab-80ea-c3e167da3427/-/resize/1200x/-/format/auto/\"\n                                class=\"release-content-image__image image-thumbnail-rollover__image\"\n                data-description=\"Pandoro Classico \"\n                id=\"image-e26e35ee-8204-42ab-80ea-c3e167da3427\"\n                data-id=\"e26e35ee-8204-42ab-80ea-c3e167da3427\"\n                data-original=\"https://cdn.uc.assets.prezly.com/e26e35ee-8204-42ab-80ea-c3e167da3427/-/inline/no/Pandoro___Capolinea.jpg\"\n                data-mfp-src=\"https://cdn.uc.assets.prezly.com/e26e35ee-8204-42ab-80ea-c3e167da3427/-/resize/1200x/-/format/auto/\"\n                alt=\"Pandoro Classico \"\n            />\n            <div class=\"image-thumbnail-rollover__caption\">\n                <svg class=\"icon icon-expand image-thumbnail-rollover__caption-icon\">\n                <use xlink:href=\"#icon-expand\"></use>\n            </svg>            </div>\n        </div>\n\n        <figcaption class=\"release-content-image__caption\">Pandoro Classico </figcaption>\n    </figure>\n<p><strong>Gli Invasati</strong></p><p>La proposta natalizia comprende anche Gli Invasati di Capolinea, una linea di dolci cotti direttamente nei vasetti di vetro attraverso la tecnica della vasocottura. Una lavorazione che Simone De Feo porta avanti da diversi anni e che permette di conservare morbidezza, profumi e caratteristiche del prodotto fino a 180 giorni.</p><p>Due le interpretazioni proposte, entrambe da 400 grammi. Il <strong>Bab&agrave; Classico</strong> riprende un grande classico della pasticceria, cotto direttamente in vasocottura. Il <strong>Bab&agrave; Zuppa Inglese</strong> ne propone una reinterpretazione con pezzi di cioccolato e bagna all&rsquo;Alchermes. Entrambi sono bagnati con rum giamaicano Hampden Estate, distilleria storica fondata nel 1753.</p><blockquote>La scelta del distillato racconta una passione personale di De Feo, che si riflette anche nella sua ricerca in laboratorio. &laquo;Ho una particolare propensione per gli spirits: mi piace berli, conoscerli e approfondire il mondo dei distillati. &Egrave; una passione che entra anche nel mio lavoro e nel modo in cui penso certi dolci. Per il bab&agrave; utilizziamo un rum giamaicano Hampden, che ha un carattere aromatico molto riconoscibile e d&agrave; alla preparazione una personalit&agrave; precisa&raquo;.</blockquote><blockquote>Una passione che si intreccia con quella per il lievito e per i grandi lievitati, protagonisti di un&#039;attesa che si rinnova ogni anno: &laquo;Aspetto tutto l&#039;anno il momento di fare il panettone. &Egrave; una delle lavorazioni che mi d&agrave; pi&ugrave; soddisfazione, perch&eacute; racchiude la mia passione per il lievito, la ricerca e la possibilit&agrave; di sperimentare. Ogni Natale &egrave; un&#039;occasione per ripartire da quello che ho imparato e provare a migliorare ancora&raquo;.</blockquote><div\n    id='gallery-2ae3bb99-260a-426f-833b-720b8fb6f688'\n    class='release-content-gallery release-content-gallery--layout-contained'\n    data-component='chromatic-gallery,image-zoom-popup'\n    data-chromatic-gallery-padding='S'\n    data-chromatic-gallery-thumbnail-size='M'\n    data-chromatic-gallery-captions='data:application/json,true'\n    data-chromatic-gallery-photos='data:application/json;base64,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'\n    data-chromatic-gallery-force-full-width='data:application/json,true'\n    data-chromatic-gallery-expand-icon='data:text/plain;base64,PHN2ZyBjbGFzcz0iaWNvbiBpY29uLWV4cGFuZCI+CiAgICAgICAgICAgICAgICA8dXNlIHhsaW5rOmhyZWY9IiNpY29uLWV4cGFuZCI+PC91c2U+CiAgICAgICAgICAgIDwvc3ZnPg=='\n    data-image-zoom-popup-selector='.chromatic-gallery__photo'\n    data-image-zoom-popup-i18n='data:application/json;base64,eyJEb3dubG9hZCI6IkRvd25sb2FkIn0='\n    data-image-zoom-popup-tracking-view-event='Story Image View'\n    data-image-zoom-popup-tracking-download-event='Story Image Download'\n    data-image-zoom-popup-placement='content'\n></div><p><strong>Formati e prezzi</strong></p><ul class=\"release-content-list release-content-list--bulleted release-content-list--align-inherit\"><li><span>Panettone Milano: 21,00 &euro; (500 g) &ndash; 42,00 &euro; (1 kg)</span></li><li><span>Panettone Caff&egrave; e Albicocca: 21,00 &euro; (500 g) &ndash; 42,00 &euro; (1 kg)</span></li><li><span>Panettone Arancia e Cioccolato: 21,00 &euro; (500 g) &ndash; 42,00 &euro; (1 kg)</span></li><li><span>Panettone Mandorla, Amarene e Limone: 21,00 &euro; (500 g) &ndash; 42,00 &euro; (1 kg)</span></li><li><span>Panettone Gianduia, Pesca e Nocciola: 21,00 &euro; (500 g) &ndash; 42,00 &euro; (1 kg)</span></li><li><span>Pandoro Classico (950 g): 40,00 &euro;</span></li><li><span>Gli Invasati &ndash; Bab&agrave; Classico e Bab&agrave; Zuppa Inglese (400 g): 18,00 &euro;</span></li></ul><p><strong>Chi &egrave; Cremeria Capolinea</strong></p><p>Cremeria Capolinea nasce a Reggio Emilia nel 2010 dalla scelta di Simone De Feo e Monica Fantuzzi di lasciare il lavoro nell&#039;informatica per dedicarsi al gelato artigianale. Riconosciuta dal 2017 con i Tre Coni della guida <em>Gelaterie d&#039;Italia del Gambero Rosso</em>, nel tempo l&#039;insegna ha affiancato al banco frigo la produzione di grandi lievitati a pasta acida, adottando il payoff &laquo;Gelato e panettone&raquo;.</p><p>Le ricette puntano su filiere corte e materie prime selezionate, come le Nocciole Piemonte IGP, le Amarene di Cantiano e i caff&egrave; provenienti da micro-torrefazioni. Una ricerca che trova nei grandi lievitati uno dei suoi momenti pi&ugrave; rappresentativi, tra rispetto della tradizione, sperimentazione e attenzione alla qualit&agrave; degli ingredienti.</p><p>&nbsp;</p><p>&nbsp;</p>",
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