The wait too becomes synonym of quality. In fact our Panettone needs over 50 hours of working.
Waiting unhurriedly for the perfect rising and waiting a night for the cooling of Panettoni (at room temperature and upside down) gives as a result over two days of work to produce every single Panettone.
In this way you can understand why our Panettoni are so special.
Production techniques which are by now unusual, processing time and wait which can’t be respected by large-scale industries become not only distinguishing elements but they also form the basis of our true and authentic artisanship.