Panettone

How do you make savory panettone? And a savory open crumb panettone? What are its characteristics in terms of balancing the ingredients? What precautions should you take? And how and for how long can it be preserved? Gastronomic panettone In Italy,… …

What role does the recipe play in making a open crumb panettone? What characterizes a recipe designed to favor an open and lettered crumb? What is the most suitable procedure for making a open crumb panettone recipe? And above all, what is… …

Imagine a soft, stringy panettone, melting in the mouth, moist at the right point, sweet but delicate, simple but with complex aromas, light, which does not grease the hands or the palate, and which leaves the stomach feeling light. Here, this is Panettone… …

Let's start a new tradition! Let's give a name to a new great leavened product! Pan Valentino, Valentine's Day panettone! It is an extraordinary product: soft, melts in the mouth, rich in aromas and flavours, but at the same time delicate,… …

Alveolated Panettone is synonymous with Panettone Roy, or “Panettone from Roy”, as the packaging of its products is titled. There is no doubt, in fact, that Roy Shvartzapel, an American pastry chef, is the official father of this new contemporary panettone, characterized more than any other... ...

The first time I ventured into the world of great leavened products was with the Morandin Panettone recipe. A recipe that I have replicated countless times, on which I have gained experience, I have suffered, and which has given me the… …

Panettone with licoli has been study material for me for over a year. I have experimented with numerous recipes, replicating each one countless times, and tried different types of management of liquid sourdough to understand how this or that method impacts… …