As outlined in A Fun History of Panettone, this sweet bread delicacy has been a traditional seasonal staple in Italy for a long time, and has spread around the globe as well. While an enjoyable treat in any occasion at any time of the year, panettone’s tradition is strongly ingrained in Christmas. As yeast was […]
For our Panettone Cioccolato to live up to its name (yes, cioccolato directly translates to chocolate in Italian), of course we must be very particular with the chocolate itself. The type of chocolate is very important, but also the size of the pieces, its distribution, and the level to which it melts. In addition to
Panettone is made from a leavened dough, and as such, kneading is a very important aspect of production that directly impacts the final result. This is a process that was traditionally done by hand. Typically, in an artisanal setting, doing things by hand is part of the appeal and also often correlates to a more
Candied fruit, or “canditi” in Italian, is a typical component of a classic Panettone alongside raisins. It is a reminder of the holidays, and can be enjoyed by both adults and children alike. This enjoyment, however, it is also quite divisive, and is a line drawn with no consideration for age, exposure, or any other
Did you know that each and every Panettone we produce shares the same 70-year-old yeast from Italy? In Italian, this is referred to as the “Lievito Madre,” which literally translates to “mother yeast.” Typically, when we bake, we have our recipe, collect our ingredients, and follow a specific process. Most ingredients can be found readily
