Panettone nocciolato

The secret of a good panettone lies in the "lievito madre", a natural yeast made from a mixture of water and flour. This leaven, a living product and the soul of our panettone, is multiplied with skill and constant attention. A process that gives the cake its softness and typical honeycomb structure, shapes its form and determines its flavour. Every morning, the dough is refreshed with flour and water, and after the first fermentation, part of it is set aside to be produced the next day. A continuity that continues in the process that respects the slow rising and cooling times. In keeping with the old tradition, several steps are still carried out by hand.
Whether the original with candied fruit and sultanas or the refined version with various cream fillings - either way, our panettoni are a special treat and should not be missed at any Christmas party!