Savory panettone with cherry tomatoes and pecorino cheese. In the mornings of holidays, in the alleys of the small Abruzzo villages, a perfume that cannot be resisted is released, that of the "Torta Abruzzese", a bread with an intense yellow color, due to the abundant presence of eggs, particularly soft and light, with a sweet and salty taste at the same time. Obtained from a slow leavening with mother yeast, it wants to be a tribute to the Abruzzese cake by reinterpreting it and enriching it with typical traditional ingredients. To a light and leavened dough we added dried tomatoes, aged pecorino and poppy seeds. This cake will evoke in your palates the flavors of transhumance and the scents of the grassy fields of the Abruzzo sheep tracks. From finger food tables to buffets, inviting to accompany cold cuts and cheeses and ideal for tasting young red wines, with an intense bouquet. Excellent for a toast paired with a good glass of Prosecco.