La Torraca is a family pastry business in Eboli founded in 1984, and its panettone is built around buffalo milk and buffalo butter in the dough, according to Luciano Pignataro.
The reported milk supplier is Fattorie Di Guida in Eboli, a link the pastry shop presents as rooted in the Sele plain's buffalo-milk tradition.
The reported process lasts about 72 hours, with daily care of the mother yeast, manual handling of the dough and hand pirlatura.
Campania ingredients named in the recipe range include Roccadaspide chestnuts, Giffoni IGP hazelnuts and Cilento figs, alongside selected handcrafted production and distinctive packaging.
Its Diva panettone combines buffalo cream, white chocolate and cereals, with packaging that references the Sele plain and Paestum.
The pastry shop's online store lists a 1.2 kg Bufalier panettone line in classic, mandorlato, chocolate, pistachio, lemon, fruit and nut variants, and describes the products as handcrafted and individually numbered.
