We dreamed about learning how to make Panettone after a trip to Italy. This is the most flavourful bakery product we tried.
You will recognise it even before your first bite.
With our deep gratitude to for teaching us how to make Panettone to Mr. Andrea Tortora.
We make this bread follow the French method but leaven it with our special Altay starter. A quarter of the flour is buckwheat while the rest is wheat flour. We add some wheat bran to enhance the flavor and make this bread good for you. Try it with some chicken liver pâté or with any cold cut roast – it is really worth it!