FINE CHRISTMAS BAKERY FROM ITALY
72 hours of rising
Real panettone can't be rushed. The dough rises for three days across multiple stages that's what creates the tall dome and the airy, silky crumb.
A living mother yeast
No dried yeast here. The rise comes from a white mother yeast kept alive in the Verona bakery, fed with flour and water every single day. It's why the cake is so digestible, and why it stays soft for weeks.
Ingredients worth naming
Cage-free eggs. Real butter. Whole milk. Sicilian lemons, Bronte pistachios, single-origin chocolate. The good version of each — and you taste it from the first slice.
HOW TO SERVE
Panettone is best at room temperature, never cold. If it has been somewhere cool, let it sit out for an hour before slicing.
For the full effect, warm a slice for a few seconds the butter softens, the aroma opens up, and the crumb goes from good to extraordinary. Serve with espresso in the morning, or with a glass of sweet wine after dinner.
Cut it in wedges from the top, like a cake. Reseal the bag and it keeps for days.