Nov 4, 2022 | Panettone is the most famous Italian Christmas sweet. Born in Milan in the Renaissance era, it is now a global trend with countless variations even outside of Italy. To discover the original recipe, we went back to one of the oldest patisseries in the country, owned by the Besuschio family since 1845. In the Abbiategrasso laboratory not only is the last active refractory oven dedicated to panettone in Lombardy, but few techniques have been invented changing the history of this great leavened product. Andrea and Giacomo Besuschio therefore preserve a memory and a concept of tradition, which makes their panettone recipe something literally definitive.
For a full list of the ingredients used in this recipe and the method of preparation, please click here and then click on “show more”. – Mark
Dec 8, 2021 • Panettone is famous for its tangy flavor and yellow, soft and gooey dough that is like no other. The secret behind it is an Italian yeast called lievito madre, or mother yeast. It gives panettone a tangy flavor and the just perfect texture. But it’s not an easy yeast to work with: you need time and patience to master it. In Milan, the birthplace of panettone, lievito madre is the one and only yeast bakers are allowed to use. We visited Pavé, a local bakery, to find out what else makes Milanese panettone so special.
