FRESH PRODUCT WITHOUT PRESERVATIVES! CONSUME AS SOON AS POSSIBLE!
The life of the product is given by the living sourdough yeast which is a unique and great preservative, it give unique aroma and perfumes! 
It trasforma the Panettone day by day even after cooking!

Store the Panettone in its closed packaging in a cool, dry and possibly dark place.

If you don't eat Panettone right away, you can keep it in the fridge, it will extend its life, but I recommend putting it in a room temperature for a few hours before enjoying it so that it can release all the aromas and flovors it contains!
If possible avoid the freezer!

To cut the Panettone I recommend using a very sharp serrated knife, don't press to hard, let the blade sink in on its own!

Once opened, if is not finished, I recommend storing it tightly in its bag! Dry air tends to dry out the Panettone!

You can serve the Panettone accompanied by a good cream or with some good ice cream, but honestly I appreciate it on its own, perhaps with an excellent glass of wine!

I started making panettone in the early 2000s, since I was a child I dreamed of making them!
I still remember my father helping me cool the dough in the small 10 Kg mixer.

When I first received the live sourdough starter I was so excited!
Since then it exploded many times in my fridge, luckily it doesn't happen anymore!

In 2020 due to the covid pandemic I could not work as a ski instructor. it was then I decided to build my own laboratory.

In the early years I produced a few Panettone just for friends. I let them rise in the leaving cell built by my father and cooked them all perfectly in the home's owen... What adventures!

My logo rapresents me! Magical creation after a year of work... I'll just tell you that we started from the image of the Sphinx.

I have a fantastic sound system in my lab that ply at full blast all day long!
I live by tekno.

When I refresh the live sourdough, I don't throw away the leftover part immediately, I keep it in my lab as an air freshener.