A dear enemy
Arm in arm with the enemy
Our panettone is steeped in butter
Many of us will have experienced as children the magic of making our own butter: a bowl, an egg whisk, some fresh cream and lots of energy to churn it – and there we have it, a creamy nugget of that essential ingredient [...]

Occorrente:

Acido citrico monoidrato (o limone o aceto),
latte, panna fresca, zucchero,
termometro, pentolino, panno spago o scotch

Ricetta:

Panna pastorizzata g1000
Latte pastorizzato g400
Acido citrico monoidrato g 1,7
Acqua g 21
Zucchero g 5
Invece dell’acido citrico puoi usare 20/25 ml di succo di limone o aceto di mele.  Meglio il limone.

Procedimento:
Cuoci per 25/30 min il latte, la [...]

Grapes, like pork meat, have an infinite number of by-products… and not a single part of the grape is wasted!
Hundreds of types of wine, grappas, fruit juices, liquors and raisins – there are many types of products and processes that have made this fruit great since ancient times.
The drying of grapes, for instance, which originated [...]

It is probably the most argued about ingredient of this fantastic dessert cake.
Expensive, produced in low quantities, and difficult to use – candied fruit have always been singled out as the bitterest of enemies in the panettone production process.
From the price war, the quality candied fruit have almost always come out defeated – the first [...]

Do you need excellent ingredients to make an excellent panettone?
Having worked in this sector for many years, I am constantly surprised when I hear comments like: “Wow, that panettone is made with Afghan goat’s milk! Fantastic: that other panettone is baked in a wood fired oven! Incredible: there was a marmot that was wrapping [...]