The Panettone can be used as an appetizer, a first, a second course and finally as an excellent dessert! Loison Pasticceri (Bakers) has been a leader of traditional Italian baking since 1938. They gladly reveal the secret of their success--patience. Patience is after all, in short supply in today's world of quantity and mass production. But Loison has maintained a tradition of quality ingredients and ancient preparation techniques without sacrificing creativity and innovation. The Pandoro (Golden Bread) Classico, like the Panettone, requires a period of leavening. And as they do for their Panettone, Loison uses only natural yeast and allows the rising process to take place over a three-day period within a perfect balance of temperature and humidity.
The Panettone can be used as an appetizer, a first, a second course and finally as an excellent dessert! Loison Pasticceri (Bakers) has been a leader of traditional Italian baking since 1938. They gladly reveal the secret of...
