Handcrafted Italian Panettone with Active Sourdough Starter

Flour, butter, egg yolks, citrus fruits, vanilla, honey, raisins, chocolate, sugar, only first choice, only known origin, no compromise!

No preservatives or chemical additives!

The culture for good health and physical well-being leads me to choose only the best!

Having the fortune of being able to choose from a wide range of products allows me to select not only quality, but also production ethics!

Authenticity, sustainable production, love for the land and satisfaction of the palate…nothing more!

Every sourdough starter is unique in the world, because it is born from the unique characteristics of the flour and water it is made of, and from the bacteria naturally present in the environment where it develops. It must be kept alive by refreshing it periodically with fresh flour and fresh water rich in oxygen.

My live sourdough starter is very old — it is about 90 years old, and I have been taking care of it for 15 years.

It was given to me by a historic Venetian pastry shop, and ever since I have looked after it and kept it healthy every day!

It is made with the finest flour and the finest water — it's a happy starter, and it gives me great satisfaction!

I respect its own pace, because it is alive, and its rhythms are not dictated by the clock.

I'm very lucky to live in a place where water flows naturally from the ground — every house has its own spring, there is no mains water supply here!

The water is very pure, always fresh at the same temperature all year round because it comes from great depths.

I have it analysed regularly, and every time the results are of excellent quality!

My grandmother, I remember, drank a glass every morning as soon as she woke up, and I have carried on this habit of hers.

In my laboratory there is no clock!

The production times are set by the healthy starter, which — at the right temperature — develops and gives its very best!

For an excellent product you need a great deal of skill and knowledge: the maturation of the dough is a matter of aroma, flavor, acidity, color, and development — all qualities I have learned to appreciate and understand through many years of experience and testing.

I don't think there is any greater satisfaction than being able to create something with your own hands!

Each Panettone passes through my hands five times, and each time it is transformed through a different stage of processing.

From the union of simple ingredients to the flowering in the oven — real magic!

I try to instil great peace and energy every time, because I believe that the love with which you do things is transferred through your hands to whatever you touch!

Touches of magic!