Win a giant (10 lbs!) holiday panettone!

Win a giant (10 lbs!) holiday panettone!

No purchase necessary — just correctly answer the questions below and you’ll be entered to win!


Send your answers AND contact information to Contest ends December 20th!

Our supplier gave us a giant (and we mean giant…it’s 10 lbs!) classic panettone to this year, and we’re offering it to a lucky customer…for free!


See, it is giant! It's almost as big as little Penelope Contreras!

How to play:


Send in your answers AND contact information to the questions below to by 5 p.m. Monday, December 20th

How to win:

Names of entrants who correctly answer all questions will be entered into a drawing and we’ll draw one winner. The winner will be drawn after 5 p.m. Monday, December 20th. Be sure to include contact information in your email.

Hint…all the answers are easily found on our blog and previous e-newsletters!

Questions (answers follow in red)

1. We’ve partnered with Andreotti Farms in Half Moon Bay to bring in some excellent, locally grown produce. What six (6) items from Andreotti Farms did we highlight in a recent e-newsletter/blog post? Red Chard, Green Chard, Red Beets, Lacinato Kale, Gold Beets and Chioggoa Beets

2. Sigona’s has a number of specialty boxes of dried fruits for the holiday season, featuring some unique fruits we source from local farmers. What variety of dried apricots do we carry AND what’s makes them special? Blenheim Apricots. See this post for what makes them special.

3. How do you know when a Hachiya persimmon is ready to eat? What should you look for? Most Hachiyas are sold when still firm, but should not be used until they have softened. Think of a how a water balloon feels when you gently squeeze it – that’s how a ripe, ready-to-eat Hachiya persimmon should feel. Almost liquid-like.

4. True or False: Wine is available at our Redwood City store only. FALSE

5. How did panettone come to have such a name? Once upon a time, a young Milanese nobleman fell in love with the daughter of Toni the baker. The nobleman won the baker’s approval by disguising himself as an apprentice and preparing a naturally leavened bread that was soft and golden-yellow, shaped like a church dome and filled with fruits and candied citrus peel. The bread was such a hit that people lined up around the block for one of Toni’s sweet breads. Soon, people began to call the bread “pan de Toni,” and as more people came from near and far, Toni became wealthy and allowed the young man from Milan to marry his daughter. They lived happily ever after.

6. How many people currently “Like” Sigona’s on Facebook? In other words, how many fans does Sigona’s have on Facebook? Check it out now to find out!

7. One of our local vendors, Deepa Shenoy of Pulfoods, makes a cereal called Crunchfuls with a unique blend of seeds to make the cereal gluten- and allergen-free? What are these seeds? Pulse seeds, the seeds of pulse crops, more commonly known as lentils, dry beans, dry peas, dal and chickpeas (also known as garbanzo beans). More here.

8. What’s the name of the training facility in Menlo Park we’ve partnered with to bring you Tips for Healthy Living? III Pillars in Menlo Park

9. Name three (3) Sigona’s gift baskets from our online catalog listings. See all baskets here. Call the store for details.

10. What are polyphenols? Hint: we include the polyphenol count on each of our Sigona’s Fresh Press extra virgin olive oils. In short, they are the healthy antioxidants found in olive oil.

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