MADE WITH LOVE
Top of the list of ingredients used for the panettoni is “Love” because this is the only thing that can persuade an artisan baker to go on making panettoni using the old methods and recipes.
I have cultured my yeast for 26 years and it was given to me by an elderly baker, a friend of my father’s, who had kept it jealously for over 60 years.
The original mother yeast is the secret of the scents and fragrance of a panettone; modern methods using compressed or dried yeast only produce a product that faintly resembles the traditional panettone which we still make, with great patience, using the ancient Piedmontese method of yeast in water.
Only fresh butter from mountain pastures, free-range eggs from Sciandra farm where Massimo is following in the wise steps of the much-missed Renato, the best Sicilian oranges, and candied “Diamante” citrons are added to the fantastic mix of Australian sultanas soaked in Moscato d’Asti…
After a whole twenty-four hours of processing and rising, all these ingredients enable us to produce our splendid hand-made panettoni.