The making of panettone

Today we want to talk to you about the making of panettone, a perfect mix of experience and manual gestures of which our pastry chefs are particularly proud.

Panettone comes to life the moment the mother yeast is born, the latter nourished and continuously becoming every time the skilful hands of our master pastry chefs take care of it, a constant care that we have been carrying out for over 40
years.

Using sourdough instead of fast, industrial leavening processes means creating a product that follows the rhythms of nature and traditional methods, like an ancient soul that is passed down in our cakes from hand to hand and from
generation to generation.

Our panettone cakes are left to rise slowly for up to 36 hours, resulting in an extraordinary soft and fragrant dough.

A masterpiece that in the next phase of cooking will take shape and consistency, becoming an excellence of sweetness and tenderness that will not cease, with its fragrance, to enchant the palate of those who taste it.

But let's get to the heart of the process: once a first dough has been created, it is broken into the right weight, and placed inside moulds which are then led to the leavening process, one of the most important moments; the first leavening process lasts about 12 hours.

The dough must triple in volume at this delicate stage of processing. It is very important not to lose structure when adding the other ingredients. Then the second kneading begins, with a part of flour added to the previously prepared leavened mass: this serves to strengthen the structure of the gluten before the insertion of further ingredients; once this phase is over, the dough is left to rest for about 30-40 minutes, and then the portioning is carried out according to the size of the paper mould, i.e. a light shaping prior to the actual kneading.

This is a fundamental step for the success of the panettone: pirlare is a term derived from the Lombard dialect and means
round off.

And here, the skilful hands of our pastry chefs passionately round off each portion, creating a turgid, compact sphere of dough ready to be quickly transferred into the paper mould and begin the final rising process that lasts between 4 and 8 hours.

After that, the dough moves on to the baking stage.

Once taken out of the oven, the product must be left to cool strictly upside down for at least 12 hours and then be packaged with hand-wrapped and carefully designed packaging.

An emotion of the senses that begins with the eyes even before unwrapping

it, and then continues with the tasting.