Old family recipes.
Holiday desserts.
The secret is in the process, unchanged since 1939, when master pastry chef Boella Alessandro baked the first panettone cakes made with the old family recipes that are still used today.
Mother, a living product capable of multiplying, requires skill and constant attention, and it is she who gives the cake its softness and typical honeycomb structure, builds its shape and determines its aroma. Every morning it is refreshed with flour and water, then, once the first fermentation is over, a small portion is set aside to be used the next day to produce more, as was done as early as 1939.
A continuity that is renewed in the process that respects the slow rising and cooling times.
Several steps are still worked by hand, as they once were, in full respect of the ancient craft tradition.
Holiday desserts.
The secret is in the process, unchanged since 1939, when master pastry chef Boella Alessandro baked the first panettone cakes made with the old family recipes that are still used today.
Mother, a living product capable of multiplying, requires skill and constant attention, and it is she who gives the cake its softness and typical honeycomb structure, builds its shape and determines its aroma. Every morning it is refreshed with flour and water, then, once the first fermentation is over, a small portion is set aside to be used the next day to produce more, as was done as early as 1939.
A continuity that is renewed in the process that respects the slow rising and cooling times.
Several steps are still worked by hand, as they once were, in full respect of the ancient craft tradition.
Old family recipes.